Monday, December 20, 2010

English Toffee

Yikes! Sorry it's been so long since I posted! The Christmas season is catching up with me, and things have been busy! I'm officially done with my Christmas shopping, thanks to a couple long days in town. Our tree is up with lights on it, and we'll be decorating it tomorrow. I even got my hair cut! (thank goodness!).

Before I start in on this wonderful recipe, I wanted to let you guys know that for the next couple/few weeks, until everything calms down, I may only be doing one or two posts a week. So don't worry, I'm not ditching you, I'm just going to focus on enjoying friends and family for the holidays!

Now, on to the important stuff! I have to tell you, this is one of my favorite candies! My husband loves it too. There is nothing like a crunchy, chocolate & nut covered hunk of buttery toffee to let you know it's a special occasion! It sold really well at the craft fair too! Here is the recipe we were given in school, written by our instructor, Cathy Burgett. Make sure you use a large enough pot for this recipe. The boiling sugar will grow quite a bit, especially when you add the cream and butter. Be careful it doesn't overflow!

English Toffee
1 3/4 lb. sugar
water to cover
1/4 tsp cream of tartar
1 cup cream
1/2 Tbs. vanilla
8 oz. butter

12 oz. chocolate, tempered
1 cup chopped walnuts (4 1/2 oz.)

-Bring the sugar, water and cream of tartar to a boil.

-Cook until it reaches a light caramel color. Add the cream and butter.

-Continue cooking, stirring constantly until the mixture reaches the hard crack stage, 295*.

-Pour out onto a well-oiled, warmed full-sheet pan (I used 2 half sheet pans and silpats) and spread evenly and slowly with a pastry spatula. Spread it about 1/8" thick.

-If the candy begins to harden before it can be spread evenly, place the sheet pan of candy in the oven for a few minutes to warm and soften. Allow the candy to harden at room temperature.

-Gently disengage the sheet of candy from the sheet pan. Spread the top of the toffee with a thin layer of tempered dark chocolate and immediately sprinkle on the ground walnuts so that they stick to the chocolate while it is wet.

-Chill 5 minutes, then flip the sheet of toffee over and repeat the spreading of the chocolate and walnuts. Chill again briefly before breaking up.

-Store in a cool dry place, in a tin, or a nonporous plastic container.

This stuff looks so decadent! There is so much going on in it, you only need a little piece of it to satisfy a sweet tooth. Friends and family will love to munch on this throughout the holiday season, or for any special occasion that comes up!

Hope you all are surrounded with friends and family, and have a merry Christmas! Make sure to eat your candy (and share it too)! ;)


  1. I love toffee!! Yours looks so very very good!
    what a perfect holiday treat!

  2. Great job on the toffee! I'm wary of any dessert that needs boiled sugar, but it looks great.

  3. Great looking toffee. Not sure if I can do the sharing part :) Have a great Christmas!

  4. Oh my, toffee is so addicting for me. A perfect Christmas candy! Merry Christmas to you, too!

  5. That toffee looks so tasty! I'd love to have that under my Christmas tree. I hope that you have a lovely Christmas!

  6. Yum. It looks great but honestly how long did it last after you made it?

  7. Merry Christmas! Hope you have a wonderful - and not too blustery - holiday weekend.

  8. I'm way behind reading blogs, so have a Happy 2011. I'm looking forward to seeing more wonderful recipes, like the toffee, in 2011.