English Toffee Recipe

homemade toffee

English Toffee

1 cup butter
1.5 cups white sugar
3 Tbsp. water
3 Tbsp. light corn syrup
2 cups toasted almonds (slivers or flakes)
8 oz. semisweet baking chocolate (bar, chips, etc.)

Candy thermometer
1 qt. pot
2 qt. pot
double boiler pot
13×9 inch pan
cookie sheet
silicone spatulas
parchment paper

  1. Grease a 13 x 9 inch pan with some butter on bottom and sides. Put 1 cup of almonds in a bowl handy by the stove. Keep the pan close by.
  2. Put parchment paper on a large cookie sheet.
  3. Put water in the larger pot and set the double boiler on top. Put chocolate in. Break up if it’s baking bar chocolate. Turn heat on medium. The water will heat up and the chocolate will melt.
  4. Put butter, sugar, water, and corn syrup into the smaller pot. Turn stove on to medium. Affix the thermometer inside the pot so it makes contact with the melted ingredients but doesn’t touch the bottom.
  5. Stir constantly while mixture cooks. When it reaches 300F on the candy thermometer, remove from heat, add almonds and stir quickly, then pour the entire mixture into the 13×9 pan. Use a spatula to spread it evenly on the bottom of the pan. It cools quickly.
  6. Let the candy cool in the pan. (You can put it in the fridge to speed it up.)
  7. Once cool, gently turn the pan over onto the parchment paper and press. The candy should drop onto the paper.
  8. Using a spatula, spread half of the melted chocolate on the candy, then sprinkle .5 cup of almonds over the top. Allow it to set. (Again, refrigerate to speed it up.)
  9. Turn the block of candy over carefully and coat that side with remaining chocolate. Sprinkle with remaining almonds. Let set.
  10. Try not to eat it all at once.

This can be broken into smaller pieces for gifts.

Explore posts in the same categories: Culinary Delights, Journal

Comment: