English Toffee

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

Course Dessert

Cuisine American

Keyword butter, candy, egg free, nut free, toffee, wheat flour free

Prep Time 10

Cook Time 30

Cooling Time 20

Total Time 1

Servings

Calories 117kcal

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

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

Instructions

Prepare a baking sheet by lining it with non stick aluminum foil (or by spraying the foil with a neutral oil).
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 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
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.
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
Once the toffee is cool, break it apart on the scored lines. The toffee can be left plain, or dipped in chocolate.
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.

Nutrition