1 c. butter
1 c. sugar
3 Tbl. water
1/8 tsp. salt (omit if you use salted butter)
1 1/2 Tbl. light corn syrup
1 tsp. vanilla extract
3/4 c. chocolate chips
chopped nuts, opt.
Melt butter in a heavy-bottom sauce pan, over medium-low heat. Add the sugar, water and salt; stir well to incorporate. Bring to a boil and add the corn syrup. While stirring, use a wet pastry brush to wash down the sides of the pan to dissolve any undissolved sugar crystals. Continue boiling and stirring until mixture reaches 280-285 degrees (this is at high altitude, so if you are not at high altitude, then you will probably need to cook it longer – 290-295 degrees). Remove from heat and add the vanilla extract. Stir to combine and pour into a well-buttered cookie sheet or an 8×8 casserole dish. Do not scrape the sides of the pan. Use a rubber scraper and spread out to desired thickness. You can either drop the chocolate chips onto the hot toffee and spread out when melted or you can melt the chocolate in the microwave and spread over the toffee. Sprinkle with chopped nuts, if adding. Allow to set up completely, then break into chunks. Store in an air-tight container.
**Simple test to know if candy has reached the correct temperature: dip a spoon into the candy. Run cold tap water over the top of it. If the candy turns hard and brittle, then it is done**
Homemade English Toffee Recipe
Ingredients
- 1 cup butter
- 1 cup sugar
- 3 Tablespoons water
- ⅛ teaspoon salt, omit if you use salted butter
- 1½ Tablespoons light corn syrup
- 1 teaspoon vanilla extract
- ¾ cups chocolate chips
- chopped nuts, optional
Instructions
- Melt butter in a heavy-bottom sauce pan, over medium-low heat.
- Add the sugar, water and salt; stir well to incorporate.
- Bring to a boil and add the corn syrup. While stirring, use a wet pastry brush to wash down the sides of the pan to dissolve any undissolved sugar crystals.
- Continue boiling and stirring until mixture reaches 280-285 degrees (this is at high altitude, so if you are not at high altitude, then you will probably need to cook it longer – 290-295 degrees).
- Remove from heat and add the vanilla extract. Stir to combine and pour into a well-buttered cookie sheet or an 8×8 casserole dish. Do not scrape the sides of the pan.
- Use a rubber scraper and spread out to desired thickness. You can either drop the chocolate chips onto the hot toffee and spread out when melted or you can melt the chocolate in the microwave and spread over the toffee.
- Sprinkle with chopped nuts, if adding. Allow to set up completely, then break into chunks. Store in an air-tight container.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
pinning...
have a great day!
hugs x
Crystelle
http://www.crystelleboutique.com/