My most requested candy is English Toffee. When you add heat to sugar, butter and water you get something truly magical! Toffee takes basic ingredients and elevates them to the level of obsession…you won’t want to stop eating this amazing candy. #shorts #candy #toffee #homemade #yum #englishtoffee #Holidayrecipe #christmas
Homemade English Toffee
Recipe from my teenage recipe file (maybe a Bon Appetit?)
1 cup butter
I cup granulated sugar
1/4 cup water
1 teaspoon vanilla
2 cups chocolate, semisweet, milk or white chocolate chips
1 1/2 cups roughly chopped roasted nuts
Grease a baking sheet or silicone mat with a bit of butter and set aside. In a heavy bottomed saucepan, cook the butter, sugar and water. Stir continuously over medium heat with a wooden spoon until candy reaches 305F aka hard crack stage. You can use a candy thermometer or use ice water to test this. If you drip a bit of candy in ice water and it cracks when you break a cooled piece this is hard crack*. The toffee will be a deep brown color and smell like caramel. Take off the heat and stir in the vanilla. Pour onto prepared pan or silicone mat. If you want thinner toffee, tilt the pan a bit to spread it out. Cool completely. If there is oil on the surface of the toffee, use a paper towel to wipe it off. Spread with melted chocolate and immediately sprinkle with nuts. Let cool and turn over and cover the other side with chocolate and nuts. When chocolate is hardened, break into pieces and store in a bag or airtight container. Enjoy!
Options for not coating both sides in chocolate.
-Toffee brittle- Pour hot toffee onto nuts, coconut shreds or anything else you want covered in toffee. I really like using cashews, coconut and cocoa nibs. Break up toffee and share with friends.
-Dipped ends-break toffee into large chunks and dip one end into chocolate and then nuts.
*It took~ twenty minutes for my toffee to reach hard crack stage.