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25 minutes mins
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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**
Serves: 12 people
Homemade English Toffee Recipe
I love toffee and this English Toffee tastes like a delicious, Skor candy bar.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Cooling Time 10 minutes mins
Total Time 25 minutes mins
Ingredients
- 1 cup butter
- 1 cup sugar
- 3 Tablespoons water
- ⅛ teaspoon salt omit if you use salted butter
- 1½ Tablespoons light corn syrup
- 1 teaspoon vanilla extract
- ¾ cups chocolate chips
- chopped nuts optional
Instructions
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.
Notes
**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**
Nutrition
Calories: 209 kcal · Carbohydrates: 19 g · Protein: 1 g · Fat: 15 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 41 mg · Sodium: 161 mg · Potassium: 5 mg · Sugar: 19 g · Vitamin A: 473 IU · Calcium: 5 mg · Iron: 1 mg
Recipe Details
Course: Dessert
Cuisine: American
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The Cottage Market {Andrea} ? says:
YUM!!!! move over health bars -- there is a new bar in town!!! going to join the diabetic coma with you!!!! thanks for sharing and thank you for making the upcoming new year even sweeter!!!! holiday hugs to all!!!!!!
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Suzy says:
I really think a candy thermometer is in my future. I hope you had a great holiday!!!! Happy new year to you as well!
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Tanya@takesix says:
Oh. My. Goodness. AWESOME!
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Michael Ann says:
I DO love Toffee. Received a tin of it from a student as a gift and it was marvelous. This looks like a great recipe!
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Anonymous says:
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!
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Courtney says:
This stuff is sooooooo good! Yummo!
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lisz says:
pin this. i love love candy. and i stumbled upon ur english toffee recipe. i am going to try it out. thanks so much for sharing
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Kelly Pols says:
Not sure if the "you might also like" at the bottom of your post is yours? lol Just thought I'd let ya know. ;)
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Crystelle Boutique says:
Thank you for this recipe. I am going to give this a try.
pinning...have a great day!
hugs x
Crystelle
http://www.crystelleboutique.com/ -
Grace says:
Hi!I was wondering...1.) Do I have to use the chocolate over the toffee?2.) Can I just use cocoa powder and mix it with what to make it chocolate to put it over the toffee?Thank you!
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Cyd says:
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?
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Sophie says:
so good!
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Patrick Nugent says:
Has anyone tried making English Toffee with a sugar substitute(eg: Splenda)?
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Tess says:
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.
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Leslie says:
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!
About The Author:
Elyse Ellis
Elyse lives in northern Utah with her husband and her four kids: 2 boys and 2 girls. She loves working out and movie theater popcorn.
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