Dark English Toffee Recipes

CLASSIC ENGLISH TOFFEE RECIPE

Steps:

• Line a medium baking sheet with parchment paper and set aside.
• In a heavy-bottomed saucepan over medium heat, combine butter, sugar, vanilla, and salt.
• Let the butter melt and sugar dissolve and then bring to a simmer, then cook, stirring constantly with a whisk, so the butter and sugar don't separate, until mixture turns dark amber, 15 - 20 minutes or 285ºF on a candy thermometer. Note: if your toffee is still pale at this temperature then continue to simmer until you reach the color in the video.
• Pour toffee mixture into the prepared baking sheet and set aside to harden for 20 minutes.
• Gently melt the chocolate and using a spatula spread it thinly and evenly over the hard candy. Sprinkle the chopped almonds and pecans all over the wet chocolate.
• Refrigerate to JUST set the chocolate, about 1 hour. Then remove from the fridge and break into pieces and enjoy. Store the toffee at room temperature in an airtight container. Note: Don't store the toffee for too long in the fridge as it will make the toffee damp and not as crisp.

ENGLISH TOFFEE

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

DARK ENGLISH TOFFEE

Steps:

• Combine all of the ingredients in a heavy-bottom saucepan over medium heat. Heat slowly, stirring until the butter has melted and the sugar has dissolved.
• Increase the heat and bring the mixture to a boil. Cover and gently boil for around 2 minutes.
• Remove the cover and continue to boil, stirring occasionally, until the mixture reaches 300°F on a candy thermometer; it should take 10-15 minutes.
• Pour the mixture into a buttered 6x6-inch pan, let the toffee cool to the touch and score it into 1-inch squares. Let the toffee cool completely; turn it out onto a board, bread the toffee into pieces and warp them individually in squares of waxed paper. Store at room temperature in an airtight container.