Ben's English Toffee Recipe
Ben's English Toffee Recipe photo by Taste of Home
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Ben's English Toffee Recipe

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I have been cooking since I have been very young. I love to prepare desserts and my favorite is candy. This recipe is one I made when I was twelve years old.—Ben Lohse, Worcester, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 30 min. + standing
MAKES:28 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min. + standing
MAKES: 28 servings


  • 2 teaspoons plus 1/2 cup butter, divided
  • 1-3/4 cups sugar
  • 1/8 teaspoon cream of tartar
  • 1 cup heavy whipping cream
  • 1 teaspoon rum extract
  • 1 cup milk chocolate chips
  • 1 cup mixed nuts, chopped and toasted

Nutritional Facts

1 ounce-weight: 171 calories, 11g fat (5g saturated fat), 22mg cholesterol, 66mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 2g protein .


  1. Grease a 15-in. x 10-in. x 1-in. pan with 2 teaspoons butter; set aside.
  2. In a large heavy saucepan, combine sugar and cream of tartar; stir in cream and remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract. Quickly pour into prepared pan. Let stand at room temperature until cool.
  3. In a microwave, melt chocolate chips; stir until smooth. Spread over toffee. Sprinkle with nuts. Let stand until set, about 1 hour. Break into pieces. Store in an airtight container. Yield: 1-3/4 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Ben's English Toffee in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p74

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Marilyn Rae 185502
Reviewed Dec. 23, 2010

"Never mind... Thanks for sharing!"

Marilyn Rae 124962
Reviewed Dec. 23, 2010

"Looks easy and yummy but when does the rum extract go in?"

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