English Toffee Recipe

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I’ve gone a little wild in the candy department since getting a candy thermometer. My husband told me I was trying to put him in a diabetic coma. I’ve rationalized making a lot of candy by saying I’m going to give it away to my neighbors. But by the time I’m putting a cute plate of treats together, half of the candy is missing! It just tastes too good! I love toffee and this English Toffee tastes like a delicious, Skor candy bar.
Homemade English Toffee:
(Recipe from Eat Cake for Dinner)

1 c. butter
1 c. sugar
3 Tbl. water
1/8 tsp. salt (omit if you use salted butter)
1 1/2 Tbl. light corn syrup
1 tsp. vanilla extract
3/4 c. chocolate chips
chopped nuts, opt.

Melt butter in a heavy-bottom sauce pan, over medium-low heat. Add the sugar, water and salt; stir well to incorporate. Bring to a boil and add the corn syrup. While stirring, use a wet pastry brush to wash down the sides of the pan to dissolve any undissolved sugar crystals. Continue boiling and stirring until mixture reaches 280-285 degrees (this is at high altitude, so if you are not at high altitude, then you will probably need to cook it longer – 290-295 degrees). Remove from heat and add the vanilla extract. Stir to combine and pour into a well-buttered cookie sheet or an 8×8 casserole dish. Do not scrape the sides of the pan. Use a rubber scraper and spread out to desired thickness. You can either drop the chocolate chips onto the hot toffee and spread out when melted or you can melt the chocolate in the microwave and spread over the toffee. Sprinkle with chopped nuts, if adding. Allow to set up completely, then break into chunks. Store in an air-tight container.

**Simple test to know if candy has reached the correct temperature: dip a spoon into the candy. Run cold tap water over the top of it. If the candy turns hard and brittle, then it is done**

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15 Responses to “English Toffee Recipe”

  1. Anonymous
    I just made toffee for the first time over the holidays, and it was yummy. Recipe was very similar, but omitted the water and corn syrup. It took me a couple of batches to make some corrections. I used salted butter AND added salt and it was so much tastier than using unsalted butter and adding salt. Also, here in Florida, I took it to 300 degrees to get the right texture. 285 and it stuck to my teeth. Also spread it on a sheet pan lined with parchment and let it cool at room temp so the chocolate didn't separate. Have a few other tips, but mostly you just have to try it a few times to perfect it!
    • I just think that a cocoa powder mixture may not work very well. And I don't think that it would harden as well or taste as good as chocolate. Maybe you could melt a different flavor of chocolate chips? Like white chocolate or butterscotch?
  2. I made this as a gift for one of my department's office assistants who was retiring. She loved it and apparently, her husband said it was awesome. I got it up to 300F since I live at a normal altitude. This was perfect for making a nice and crunchy toffee which is my preference.
  3. I've been making this for a few years and it's so yummy! The only thing that's a problem for me is that the chocolate starts to discolour and get grainy after a week or 2. Is there any way to avoid that? Maybe candy melts instead? Or is that just about how long it lasts for? Thank you for the recipe!

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