Typical English toffee is topped with a flurry of chopped nuts, but for an extra boost of decadence, this Double Dose English Toffee was gilded with chopped Heath bars!
Double Dose English Toffee
English toffee is one of the most beloved confections that I share over the holidays. At the last minute I decided to whip up some for a Christmas luncheon with friends; and instead of topping with chopped pecans, I went another route and added Heath bar chunks for this Double Dose English Toffee.
Why didn’t I think of this before??? A double dose of toffee is a double dose of deliciousness….and my girlfriends agreed.
Perfect English Toffee Recipe
This is the English toffee recipe I’ve been making for years. It took me many attempts over the years to find the right recipe, the right peak temperature and the right technique. I have a few tips for making the perfect toffee on a previous post featuring the classic version.
Unless you are a master candy maker, a candy thermometer is imperative. And this recipe takes some patience…don’t be tempted to crank up the heat at the end to hurry things along. Slow and steady is the key to success.
One friend gave me the ultimate compliment when a bowl of my toffee was passed around the after lunch. Her mom made toffee each year at the holidays…and mine was the only other toffee she’d tasted that rivaled her dear mother’s version. I think you’ll find it amazing, too.
You may need these supplies to make this english toffee recipe:Print
Double Dose English Toffee
Classic English toffee kicked up a notch with a topping of chopped Heath bars
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 2½ lbs toffee
- Category: Dessert, Candy
- Method: Boiling
- Cuisine: British
- 1 cup chopped Heath bars
- 2 sticks butter
- 1 cup sugar
- 6 tablespoons light corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla
- 12 ounces milk chocolate, chopped
- Cover large baking sheet with silpat or lightly grease with Pam.
- Cut butter into pieces and mix with sugar, corn syrup and water. Bring to boil over medium high heat, stirring until sugar is dissolved. Insert candy thermometer and allow to boil, stirring occasionally, until liquid turns amber and temperature reaches 290º. Remove from heat immediately and add vanilla. Stir to combine and pour onto prepared sheet. Use offset spatula to spread over surface.
- Allow to cool about a minute, then sprinkle with chocolate. Allow heat to melt chocolate, then smooth out with spatula. Sprinkle with Heath bar chunks and gently pat down so candy adhere to chocolate. Chill for 2 hours, then break into small pieces. Store in refrigerator.