Making this English Toffee was an adventure. I’ve made toffee before and it has turned out well. But today I made two batches the first I thought I had ruined but I actually was able to save it and it turned out better than my second batch which was exactly how it should of been made. So, here is the tips and recipe that I worked with and helped me in making it a better toffee recipe.

The dark chocolate recipe is the one I thought was ruined but turned out tasting more like the “Werther’s Original Toffee”. We liked how it turned so that’s the recipe that’s below.

The individual toffees are fun and good for a party.

English Toffee

*1 cup Butter
*1 cup Granulated Sugar
*1/8 teaspoon Corn Syrup, add after boiling
*2 teaspoons Vanilla

Toppings:

*1-2 cups Milk Chocolate Chips or Dark Chocolate Chips, melted in microwave
*1/2 cup toasted Slivered Almonds, chopped and toasted in cast iron skillet on medium heat, watching carefully, just until they start to turn brown or you can smell them

Directions:

I used a coated cast Iron pot for the first batch of toffee and a cast iron skillet for the second batch of toffee but I liked how the skillet with its wider base cooked the toffee. Cook the toffee on medium heat and stirring slowly with a wooden spoon throughout the cooking time.

In a cast iron pot/skillet add the butter and granulated sugar and on medium heat stirring constantly until it turns a golden brown color, hard crack stage 300*F. with a candy thermometer. (The color will turn quickly and for our altitude in Utah it was about 310*F.) Now add the corn syrup and vanilla. You can also test toffee by placing small drops of the hot liquid toffee into a cup of cool water to see how it will harden and look after cooking.

After reaching hard crack stage pour the hot toffee onto a piece of foil or Silpat covered 1/2 baking sheet. (Sometimes butter will separate from the toffee just let it set and with a dry paper towel, wipe it off.) OR, for individual small Toffees use a small metal scoop or rounded spoon pour/scoop into silicone cups of your choice to harden.

Chocolate and Nuts:

Melt chocolate and spread on the cooled toffee and add toasted almonds or nuts of your choice.

Refrigerate for a few minutes to harden chocolate and then if making the sheet toffee remove from fridge and break into desired pieces. Store in an air tight container up to a few days or until ready to enjoy!

Enjoy!

Lindy