Sharons English Toffee Recipes

ENGLISH TOFFEE

Steps:

• In heavy saucepan, combine butter, sugar, water, and salt.
• Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
• Immediately pour into ungreased 13"x9" pan.
• Cool until hard.
• Melt chocolate over hot, but not boiling water.
• Spread over toffee; sprinkle with nuts, pressing them into chocolate.
• Let stand 2-3 hours or chill 30 minutes.
• Break into bite-size pieces.

EASY, EASY ENGLISH TOFFEE

Steps:

• In a large skillet, melt SALTED butter on medium heat. Do not burn butter. It needs to stay yellow. (NOTE: I had many batches fail and separate until I figured out, upon investigation, that you MUST use SALTED butter. I think it has to do with a chemical reaction.).
• **Tip** Bring out a jar of peanut butter and turn it upside down near the skillet to use ONLY as a color guide to know when the mixture is done.
• Add sugar and stir until incorporated (sugar does not need to be "melted" into the butter, just no longer dry) Edited to add on 12/25/16, the temperature MUST STAY CONSTANT or the butter and sugar MAY separate during the final stages. Too high and your butter will burn, too low and you'll be stirring forever!
• **At no time can you walk away at this point, you must keep stirring so that the butter will not burn. It's very crucial.
• Add water, pouring it all over the pan. The butter/sugar will get bubbly and frothy -- keep constantly stirring -- stirring low and slow -- I use a rubber spatula. As you stir, angle your spatula down as low (level to the pan) as you can to have few air bubbles.
• I timed it, as you are stirring the yellow, sugary, melted, bubbly butter, at the 4 minute mark add the slivered almonds. Keep stirring.
• Stir continuously and slowly in a small circular motion bringing the outside mixture edges to the center as the sides will tend to cook faster than the middle. It will slowly begin to caramelize and toast up -- about 6 minutes more.
• Cook this mixture until it is the color of the inverted peanut butter jar.
• **Important** It will brown fast in the end, so don't let it get too dark or let the almonds get really burned).
• Pour into a 9 X 13 pan. (you could use disposable aluminum pans also). with your rubber spatula, spread the mixture quickly to the edges before it starts to harden on you.
• Let cool completely, remove from pan and pat off any extra butter from both sides with paper towels.
• Place on wax or parchment paper.
• Topping:.
• Microwave chocolate for 1 minute on high. (be mindful that every microwave is different and you must watch your chocolate closely so that it won't overcook). If a few seconds more are needed to melt completely, do so in small increments. You can also use a double boiler to melt chocolate -- I do prefer to do it this way.
• Coat toffee with chocolate (like frosting) and top with slivered almonds. I only cover one side but you can do both if desired.
• Lightly press down almonds to make sure they stick to the chocolate.
• Cool on the counter for at least 30 minutes, then put the pan into the refrigerator for 2 hours (You can stack multiple batches on top of each other as long as the chocolate is pretty solid).
• Break into pieces after it has hardened and store in a covered container.
• Variations: Use different kinds of chips. (mint, white, dark, milk chocolate).

ENGLISH TOFFEE

Steps:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

SHARON'S ENGLISH TOFFEE

Steps:

• Melt butter; add sugar, cinnamon and water.
• Bring to slow boil and boil 30 minutes, stirring constantly.
• Test in cold water for brittle test.
• Pour on cookie sheet and mark as soon as it sets.
• When chilled, dip each piece and dipping chocolate and ground nuts.

ENGLISH TOFFEE

Steps:

• Boil all ingredients to 290 degrees.
• Butter 9x13 pan and spread with english walnuts.
• Pour hot mixture over nuts and crumble hershey bars over. cool and it will crackle.

MARILYN'S ENGLISH TOFFEE

Steps:

• Line a large jelly roll or half-sheet pan with heavy-duty foil and butter the foil or just use a Silpat.
• Melt the butter with the salt in a heavy 3 quart saucepan over medium heat. Slowly add the sugar, stirring constantly with a wooden spoon. Add the water about halfway through this process.
• After all the sugar is added, begin testing the mixture to see if the sugar is dissolved. The mixture will probably be boiling at this point.
• When sugar is dissolved, add the almonds, and increase the heat to medium high. Cook to the hard-crack stage, or about 310-320 degrees on a candy thermometer, stirring often to keep the candy from burning on the bottom. When it's done, it should be a medium-dark amber color and have a caramel aroma. The almonds should have a toasted color but they should not burn. I use a temperature right in the middle, 315 degrees.
• Remove from heat and pour into the prepared pan, spreading as evenly as possible with an offset spatula. Be careful, this stuff is hot! Sprinkle the chocolate chips all over the toffee, and wait a couple of minutes until they melt. Then spread the chocolate evenly over the toffee. Sprinkle with chopped nuts, and press them in gently with a spatula or bottom of a glass to anchor them in the chocolate.
• Allow the toffee to harden at least 6-8 hours. Break into pieces. Store in an airtight container in a cool place.