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How to Make Irresistible Irish Toffee (Iris) with Milk

Discover the art of crafting authentic Irish toffee, known as Iris, paired perfectly with cold milk. This recipe guides you through creating golden, buttery toffee from scratch, resulting in a sweet treat that's both nostalgic and indulgent. Serve with a glass of cold milk for the ultimate dessert experience.

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Recipe Details

Prep Time

10 minutes

Cook Time

20 minutes

Servings

8

Difficulty

Intermediate

Simple Summary

Indulge in the perfect blend of sweet and creamy with this homemade Iris (Toffee) with Milk recipe. This classic Irish treat combines rich, buttery toffee with a refreshing glass of cold milk for a delightful dessert experience.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Cooling Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Servings: 8
  • Difficulty: Intermediate

Ingredients

  • 2 cups (400g) granulated sugar
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) white vinegar
  • 1/2 cup (113g) unsalted butter
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 cups (480ml) cold milk, for serving

Instructions

  1. Line a 9x9 inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal later.

  2. In a heavy-bottomed saucepan, combine sugar, water, and vinegar. Stir until sugar dissolves.

  3. Place the pan over medium heat and bring the mixture to a boil without stirring.

  4. Insert a candy thermometer and continue cooking without stirring until the mixture reaches 300°F (150°C), or the "hard crack" stage. This should take about 15-20 minutes.

  5. Once the desired temperature is reached, remove from heat and quickly stir in butter, salt, and vanilla extract until fully incorporated.

  6. Immediately pour the hot toffee into the prepared pan, tilting to spread evenly.

  7. Allow the toffee to cool at room temperature for about 1 hour, or until completely set.

  8. Once cooled, lift the toffee out of the pan using the parchment paper overhang.

  9. Break or cut the toffee into bite-sized pieces.

  10. Serve the toffee pieces alongside a cold glass of milk for dipping or sipping between bites.

Chef's Notes

  • Use a candy thermometer for best results. If you don't have one, you can test the toffee by dropping a small amount into cold water. It should form hard, brittle threads that snap when bent.
  • Be careful when working with hot sugar syrup as it can cause severe burns.
  • For a twist, try adding 1/2 cup of chopped nuts (like almonds or pecans) to the toffee just before pouring it into the pan.
  • Store leftover toffee in an airtight container at room temperature for up to 2 weeks.
  • If the toffee becomes sticky, it may have absorbed moisture. Recrisp it in a 300°F (150°C) oven for 5-10 minutes.

Nutritional Info

Per serving (excluding milk): Approximately 250 calories, 10g fat, 42g carbohydrates, 0g protein. This treat is high in energy and should be enjoyed in moderation as part of a balanced diet. The milk served alongside provides calcium and protein.

Serving Suggestions

  • Serve the toffee pieces on a decorative plate or in small paper cups for a charming presentation.
  • Pair with a glass of cold whole milk for the traditional experience, or try almond milk for a nutty twist.
  • Crumble the toffee over vanilla ice cream for an indulgent dessert.
  • Enjoy as an after-dinner treat with coffee or tea.
  • Package in decorative bags or tins for a homemade gift during holidays or special occasions.