I shake up my holiday candy and baking list from time to time, but one sweet treat never changes. This classic English Toffee is a must make every Christmas!
Classic English Toffee
Toffee is my favorite holiday treat. Buttery English Toffee. I try to make just enough to give away so I can only snack on the small broken shards….mmmmmmm.
It took me years to master this candy. A good quality Candy Thermometer is imperative. It’s the key to getting the toffee candy to the right “crack” or consistency.
Tips for Perfect English Toffee
I’ve listed my best tips for making perfect English toffee below:
- As with fudge and caramels, you need an accurate Digital Candy Thermometer.
- Keep your burner on medium high. Any lower and it will take forever to come to temperature and any higher, it will cook too quickly and the texture will be off.
- Because of the addition of corn syrup, this toffee will not recrystallize.
- You don’t need to stir constantly, but instead frequently.
- Stay near your boiling candy. You need to watch the temperature closely as it will rise rapidly once it approaches the 290º point.
- Pull the pan off the heat at 290-300º. I used to cook to above 300º and only about half the batches were the correct consistency.
- I use a Small Offset Spatula to gently move the hot candy across the Sheet Pan along with tilting the pan back and forth.
- Add the chocolate while the candy is very hot so it melts. Use the offset spatula to spread it evenly across the candy’s surface as soon as it appears melted.
- Be careful. This candy will burn you quickly if you spill.
- Enjoy!!! Hope you’ll love this English Toffee as much as I do.
More Holiday Candies You’ll Love:
Classic English Toffee
My favorite English Toffee recipe. Prepare to get lots of rave reviews!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Category: Dessert, Candy
- Method: Boiling
- Cuisine: English
- 1 cup chopped pecans, toasted (8 minutes at 350º)
- 2 sticks butter
- 1 cup sugar
- 6 tablespoons light corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla
- 8-12 ounces milk chocolate, chopped
- Cover 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.
- Allow to cool about a minute, then sprinkle with chocolate. Allow heat to melt chocolate, then smooth out with spatula. Sprinkle with nuts and gently pat down so nuts adhere to chocolate. Chill for 2 hours, then break into small pieces. Store in refrigerator.
Adapted from Gourmet Magazine.