English Toffee Recipe

5 31 25
English Toffee Recipe
English Toffee Recipe photo by Taste of Home
Publisher Photo

English Toffee Recipe

Read Reviews
5 31 25
Publisher Photo
Each Christmas I make several pounds of candy and cookies for friends, neighbors and business associates. This tasty toffee is covered in chocolate and sprinkled with nuts...and it won't stick to your teeth! -Don McVay, Wilsonville, Oregon
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + standing
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + standing

Ingredients

  • 1 tablespoon plus 2 cups butter (no substitutes), softened, divided
  • 2 cups sugar
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup chopped pecans

Directions

Grease a 15-in. x 10-in. x 1-in. baking pan with 1 tablespoon butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.
In a microwave, melt chocolate chips; spread over toffee. Sprinkle with pecans. Let stand for 1 hour Break into bite-size pieces. Store in an airtight container at room temperature. Yield: about 2 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 English Toffee in Taste of Home December/January 2003, p41

Nutritional Facts

1 ounce-weight: 206 calories, 16g fat (8g saturated fat), 33mg cholesterol, 143mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 1g protein.

  • 1 tablespoon plus 2 cups butter (no substitutes), softened, divided
  • 2 cups sugar
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup chopped pecans
  1. Grease a 15-in. x 10-in. x 1-in. baking pan with 1 tablespoon butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.
  2. In a microwave, melt chocolate chips; spread over toffee. Sprinkle with pecans. Let stand for 1 hour Break into bite-size pieces. Store in an airtight container at room temperature. Yield: about 2 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 English Toffee in Taste of Home December/January 2003, p41

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Reviews forEnglish Toffee

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MY REVIEW
Troy User ID: 9293456 276721
Reviewed Oct. 24, 2017

"I didn't prepare this specific toffee recipe but I offer these two suggestions you may find helpful.

1. Be sure you are using real butter and not the unsalted variety. Otherwise the butter may separate from the
sugar during the cooking process rendering your candy inedible. (I also found you could add 1/4 to 1/2 tsp. salt with the unsalted butter to correct the deficiency.)
2. With respect to the chocolate coating, try uniformly scattering chocolate baking chips around the face of the toffee just after it hardens but before it cools completely. I use the back of a dinner fork to evenly spread the gradually melting chocolate over the surface of the toffee."

MY REVIEW
Troy User ID: 9293456 276720
Reviewed Oct. 24, 2017

"I didn't prepare this specific toffee recipe but I offer these two suggestions you may find helpful.

1. Be sure you are using real butter and not the unsalted variety. Otherwise the butter may separate from the
sugar during the cooking process rendering your candy inedible. (I also found you could add 1/4 to 1/2 tsp. salt with the unsalted butter to correct the deficiency
2. With respect to the chocolate coating, try uniformly scattering chocolate baking chips around the face of the toffee just after it hardens but before it cools completely. I use the back of a dinner fork to evenly spread the gradually melting chocolate over the surface of the toffee."

MY REVIEW
Troy User ID: 9293456 276718
Reviewed Oct. 24, 2017

"I didn't prepare this specific toffee recipe but I offer these two suggestions you may find helpful.

1. Be sure you are using real butter and not the unsalted variety. Otherwise the butter may separate from the
sugar during the cooking process rendering your candy inedible.
2. With respect to the chocolate coating, try uniformly placing chocolate baking chips around the face of the toffee just after it hardens but before it cools completely. I use the back of a dinner fork to evenly spread the gradually melting chocolate over the surface of the toffee."

MY REVIEW
crappie1 User ID: 2451503 258041
Reviewed Dec. 12, 2016

"Best toffee ever! I've made this since the issue came out years back and it's everyone's favorite. I have found out that you can't cheap out on ingredients. Use good butter and chocolate... Never margerine!"

MY REVIEW
Cjordan1946 User ID: 8957446 255691
Reviewed Oct. 20, 2016

"Worst recipe ever! The cooked sugar separated with the butter. Hard rock toffee on the bottom with gooey cold butter on top. I was so dissapointed!"

MY REVIEW
forcoco User ID: 4364627 246406
Reviewed Apr. 1, 2016

"this is a holiday favorite at home and in the office."

MY REVIEW
[email protected] User ID: 2044675 245921
Reviewed Mar. 24, 2016

"This turned out great. I have had some of the trouble others have mentioned, but I have found that if I stick to the "low and slow" method (lower heat, longer time) works better for me. I use my thermometer and cold water test."

MY REVIEW
bunkeee User ID: 7630720 240016
Reviewed Dec. 23, 2015

"I followed this recipe exactly. I put the melted chocolate chips on after the toffee cooled as recommended. When I went to break the candy into pieces, a lot of the chocolate just fell off! (In big hunks). I would suggest breaking it into pieces first---then put the chocolate on after and let it cool. I did redo some of the pieces that this happened to and it worked much better the revised way."

MY REVIEW
princssdominique User ID: 8169686 215320
Reviewed Dec. 19, 2014

"This is one of my favorite and easy to make candy recipes. I make it EVERY holiday season. If I don't get around to it soon enough my kids beg me for it."

MY REVIEW
neighmey User ID: 8169200 215309
Reviewed Dec. 18, 2014

"It turned out wonderful!! been making fudge for years, I always used the cold water method for checking what stage I was at. For you beginners, get a class of cold water, drop a bit of the mix in it, if it turns into a ball at bottom of glass, it is hard ball stage. a trick my granny taught me years ago. first time making candy, and did buy a candy thermometer, but still checked the old way!!! went to 300 and made hard ball at bottom of glass!! anyway, taste delious, will make more often!! thank you for recipe!!!!!"

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