English Toffee

I have a number of recipes that call for toffee pieces, which, of course, you can buy in nice convenient bags of already crushed toffee pieces, both with and without chocolate. So, why take the time to make my own? For me it all came down to control over the ingredients. I was making one of my recipes that required toffee for a group of people that included individuals with nut allergies.

At the time, all of the commercially available varieties of toffee that I could find either directly contained almonds or were made in a facility that also processed nut products. Making toffee doesn’t require any fancy ingredients, and, with the help of a candy thermometer, it is pretty easy to make.

English Toffee

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Buttery, crunchy, and sweet with notes of vanilla and caramel. The original recipe can be found at The Spruce Eats: Easy English Toffee

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr

Servings: 24

Course: Dessert

Cuisine: American

Calories: 117

Equipment Ingredients Method Notes Nutrition

Equipment

• ▢
  9" x 9" shallow pan
• ▢
  large heavy sauce pan
• ▢
  wooden spoon
• ▢
  As an Amazon Associate I earn from qualifying purchases.candy thermometer
• ▢
  spatula
• ▢
  knife

Ingredients

  

1x2x3x4x

• ▢ 1 cup butter
• ▢ 1 ⅓ cup sugar granulated
• ▢ ⅛ cup water
• ▢ ⅛ cup light corn syrup
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon vanilla

Method

 

Cook Mode Cook Mode

 

1. Prepare a baking sheet by lining it with non stick aluminum foil (or by spraying the foil with a neutral oil).
2. Combine the butter, sugar, water, corn syrup and salt in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer (or use a As an Amazon Associate I earn from qualifying purchases.Spatula Thermometer) and bring the candy to a boil.
   1 cup butter, 1 1/3 cup sugar, 1/8 cup water, 1/8 cup light corn syrup, 1/2 teaspoon salt
3. Continue to cook the candy, stirring frequently, until it reaches 300°F – 310°F. If the candy appears to separate (with a layer of melted butter on top) stir vigorously until it comes back together again. Watch the candy as it approaches 300°F as the candy can scorch quickly at high temperatures.
4. Once the candy reaches 300°F – 310°F, remove it from heat and quickly stir in the vanilla. Pour the candy mixture onto the prepared baking sheet. Use a spatula or spoon to spread the candy to an even thickness. allow the toffee to begin to set, then coat the edge of a bench scraper with neutral oil and score the toffee into small squares (1 1/2" x 1 1/2") or rectangles (2" x 1"). allow the toffee to cool completely.
   1 teaspoon vanilla
5. Once the toffee is cool, break it apart on the scored lines. The toffee can be left plain, or dipped in chocolate.
6. To make toffee baking pieces, place the toffee in a ziploc bag and crush using a wooden mallet or rolling pin until you have roughly uniform pieces.

Notes

If the toffee has not gained a deep enough color in the 300°F – 310° F range, you can continue to cook it up to about 320°F. Keep a very close eye on the candy to prevent scorching and remember that carry over heat after the candy is transferred to the prepared pan can continue to deepen the color. 

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Nutrition

Serving: 1squareCalories: 117kcalCarbohydrates: 13gProtein: 0.1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 111mgPotassium: 3mgSugar: 13gVitamin A: 240IUCalcium: 3mgIron: 0.01mg

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