Does anyone have a clue on how to make toffee that will actually sit on the shelf for a week or more without "melting" into a gooey mess? Mine will keep for up to 2 weeks in the fridge or a bit longer in the freezer, but I want a recipe that will actually sit OUT for a week-plus. Any help???

I have never had that problem. Usually it does not k\last that long. Do you store in an air tight container? What temp do you cook it? Maybe the recipe would help. I never put it in the frig or freezer ... moisture.

Thanks Dorothy... I cook it to a "Hard Crack" temp on my candy thermometer... I also store in air-tight. I just see toffee in shops sitting out on shelves all day long and wonder what happens to make that work...

Suz, there's a section on toffee at baking911 that might offer some helpful tips. To me it sounds like moisture/humidity could be part of your problem.

http://baking911.com/candy/toffee.htm