English Toffee

ingredients for English toffee

• unsalted butter
  • use a good quality butter, I use Land O’Lakes.
• white sugar
• salt
• corn syrup
  • just a touch of corn syrup helps prevent the sugar from crystalizing in the toffee.
• baking soda
  • it produces carbon dioxide gas and the gas bubbles get trapped in the toffee, creating aeration. This aeration results in a slightly lighter and airier texture in the final toffee, making it less dense and brittle.
• walnuts
• chocolate

equipment

• heavy 3 qt saucepan
• candy thermometer
• baking sheet
• foil
  • if you use nonstick foil you can skip the spray.
• baking spray
  • you can also use butter

tips for making toffee

A great toffee is surprisingly easy to make, but it’s rather specific. I recommend reading through the directions ahead of time. Once you get the hang of it, you can churn out this fabulous homemade candy with very little effort.

Start with good quality butter. Don’t use the discount brand for making toffee.

Have everything ready before you start. Get your pan lined with foil. Measure out the chocolate chips and chop all the walnuts. Once you start cooking it will go fast, and you need to move quickly.

Use a good sturdy medium sized sauce pan. My 3 qt saucepan is 8 1/2″ in diameter and 4″ high.

Use a candy thermometer or other instant read food thermometer and make sure it’s accurate.

Cook on medium to medium high heat. Too high a heat can burn your toffee.

Make sure you cook your toffee to 300F, or the hardball stage.

English toffee faqs

Why is it called English toffee?

• The specific combination of butter, sugar, nuts, and chocolate that defines English toffee became popular in England during the 19th century. But the term “English toffee” is more about describing a particular style of toffee rather than its historical origin.

Can I make toffee without a thermometer?

• While a candy thermometer provides precise temperature control, you can make toffee without one. Use the cold water test: drop a small amount of the boiling toffee mixture into a bowl of cold water. If it forms hard, brittle threads, it’s likely at the hard-crack stage.

Why did my toffee come out sticky and chewy?

• That’s because you didn’t cook it long enough. It needs to boil until it reaches 300F on a thermometer to get to the ‘hard crack’ stage of candy making. If you don’t boil it ling enough it can be chewier and stick to your teeth.

Why did the butter separate out in my toffee?

• Cooking the toffee mixture at too high a temperature can cause the butter to separate. Be sure to boil your toffee on medium to medium high heat, it should take about 10 minutes or thereabouts to reach 300F. Some chefs swear by continuous stirring while the toffee is cooking, but I find occasional stirring works best.

Can I make toffee without walnuts?

• Yes, you can leave out the nuts (or substitute pecans or almonds.)

Can I make vegan toffee?

• Yes, you can make vegan toffee by using plant-based butter substitutes. Make sure your chocolate is vegan-friendly, made without dairy products.

Can I make this toffee thinner?

• Yes, instead of pouring it into a 9×9 pan you can use a foil lined baking sheet. Spread the toffee out gently, (you will not fill the whole pan.)

How should I store my English toffee?

• Store homemade toffee in an airtight container at room temperature, away from moisture. Layer the toffee pieces with parchment paper to prevent sticking. Toffee can last for several weeks.

Does toffee freeze well?

• Yes, you can freeze toffee for long-term storage. Place the toffee pieces in an airtight container or wrap them tightly in plastic wrap, then place them in the freezer. Toffee can be frozen for up to three months. Thaw it in the refrigerator before serving.