10: English Toffee

My Mom always made English Toffee at Christmas. she would make one batch and hide it in a high cupboard and each day for about a week or so we would each get to pick ONE piece! It was soooo good!


Way to create an overwhelming desire for something Mom! lol.

She never had one recipe but was always looking for the perfect one.
The one I used this year was very very good. and I sent it ALL to Ashley and Scott.( well, mostly all!!)

English Toffee

2 cups sugar
1/3 cup water

combine this in a large heavy sauce pan. bring to a boil stirring till sugar is melted and then boil till syrup reaches about 260 degrees.

add 2 cups of butter (4 sticks, cut into one inch pieces) a few pieces at a time stirring till melted and incorporated.

cook at a nice rolling boil till syrup is a rich brown--about the color of a brown paper bag--and the cold water test yields very crunchy, tender strings of candy. I can't give you an accurate temp, but it is over 300. the look and texture in water is a better test of done-ness. IMO

pour the candy out onto a buttered cookie sheet and let cool. Melt milk chocolate and spread over surface then cover with chopped nuts of choice. I like pecans the best.

I usually only do one side of the candy with chocolate and nuts. it doesn't need both sides, but you can if you want. crack the finished candy into pieces by hitting it with something heavy-ish like an Ice cream scoop or knife handle and you are done.