English Toffee Recipe
Easy Recipe for English Toffee
One of my favorite desserts during the holidays is English Toffee and this is my go-to recipe! It’s amazing and I always give bagged gifts of it to friends! Also make sure to try our toffee bars recipe too!
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- What will I need to complete this recipe?
- You will need the following ingredients:
- Unsalted butter: We use unsalted butter to create the texture and buttery flavor for this recipe.
- Granulated sugar: Sugar creates the caramelization needed for toffee and elevates the flavor of the toffee.
- Purified water: We use water in this recipe to assist in melting the sugar at a more even rate and help reduce the risk of crystalization.
- Pure vanilla extract: Vanilla adds delicious flavor and elevates the toffee taste.
- Kosher salt: Salt elevates the taste of the toffee.
- Milk chocolate chips: We love milk chocolate with toffee! You can also use semi-sweet chocolate for a darker flavor to your English toffee.
- Pecans: If you do not like nuts, you can eliminate them from this recipe. You can crush your favorite candies and sprinkle them over the top instead!
- You will need the following ingredients:
- You will need the following supplies:
- Measuring cups
- Measuring spoons
- 13 x 9-inch baking sheet
- Parchment paper
- Thick bottom saucepan
- Wooden spoon
- Candy thermometer
- Icing spatula
- How do I store my English Toffee? Store in an airtight container at room temperature for up to 5 days.
- Can I make substitutions?
- Milk Chocolate: You can use semi-sweet chocolate chips or chocolate almond bark instead of milk chocolate chips.
- Pecans: If you do not like nuts, you can eliminate them from this recipe. You can crush your favorite candies and sprinkle them over the top instead!
English Toffee
Servings 8
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 tablespoons purified water
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 1 ½ cup milk chocolate chips
- Pecans chopped
Instructions
- Prepare a 13 x 9-inch baking sheet with parchment paper.
- In a thick bottom saucepan over low-medium heat, combine 1 cup of unsalted butter, 1 cup of granulated sugar, 2 tablespoons of purified water, ½ teaspoon of kosher salt, and 1 teaspoon of pure vanilla. Once the butter is melted, increase the heat to medium-high and continue to cook. Stir continuously with a wooden spoon until the color turns amber and the temperature reaches 300°F. Do not allow the bottom to burn.
- Once the mixture reaches 300°F, remove from heat immediately and pour into your prepared baking sheet. Carefully spread it into the corners. Wait 1 – 2 minutes, then sprinkle 1 ½ cups milk chocolate chips onto the top of the hot toffee. Allow the chips to melt for 2 – 3 minutes, then using an icing spatula, spread the melted chips evenly over the toffee. Finally, sprinkle your chopped pecans over the melted chocolate.
- Place in the fridge and allow to chill for 30 – 45 minutes. Once completely cooled, break into pieces.
- Serve and ENJOY!
Notes
– Pro Tip: Stay close to your saucepan and stir continuously to prevent it from burning.
– Remember to be careful when working with molten toffee. It can burn your skin.
– If you do not like nuts, you can eliminate them from this recipe. You can crush your favorite candies and sprinkle them over the top instead!
– Remember to be careful when working with molten toffee. It can burn your skin.
– If you do not like nuts, you can eliminate them from this recipe. You can crush your favorite candies and sprinkle them over the top instead!
