Ben’s English Toffee

Name: Ben's English Toffee
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1-3/4 pounds.
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

I’ve been cooking since I was very young, and I first made this toffee recipe when I was 12 years old. I love to prepare desserts—candy is my favorite. —Ben Lohse, Worcester, Pennsylvania

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 15x10x1-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.

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.

Nutrition Facts

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

Originally published as Ben's English Toffee in Holiday & Celebrations Cookbook 2009

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Stacy

Sep 12, 2017

LOVE! Came out perfect and was so delicious [recipe as is]. Thank you.
Marilyn Rae

Dec 23, 2010

Never mind... Thanks for sharing!
Marilyn Rae

Dec 23, 2010

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