Ben's English Toffee Recipe

5 2 1
Ben's English Toffee Recipe
Ben's English Toffee Recipe photo by Taste of Home
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Ben's English Toffee Recipe

Read Reviews
5 2 1
Publisher Photo
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
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min. + standing
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min. + standing

Ingredients

  • 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

Directions

Grease a 15-in. x 10-in. x 1-in. pan with 2 teaspoons butter; set aside.
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.
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

Nutritional Facts

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

  • 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
  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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Reviews forBen's English Toffee

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Marilyn Rae User ID: 396498 185502
Reviewed Dec. 23, 2010

"Never mind... Thanks for sharing!"

MY REVIEW
Marilyn Rae User ID: 396498 124962
Reviewed Dec. 23, 2010

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

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