Golden 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.

GOLDEN ENGLISH TOFFEE

Steps:

• Combine all ingredients in large saucepan.
• Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden.
• Test by spooning a few drops into a cup of cold water.
• The toffee is done when it hardens at once into a crisp ball.
• Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick.
• When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container.

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.

ENGLISH TOFFEE

Steps:

• Combined butter, sugar and water in a heavy sauce pan.
• Cook stirring constantly to the hard crack stage or 300 degrees.
• Immedieately pur into a buttered 9x13 cake pan, spreading quickly.
• Cool When cooled break into pieces and dip into the dipping chocolate.
• Place on waxed paper to set up.
• Sprinkle with ground nuts.
• When set place in an air tight container.

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.

GHIRARDELLI ENGLISH TOFFEE

Steps:

• Preheat oven to 350°F
• Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
• With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides.
• Place the foil shell on a baking sheet, and set aside.
• In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly).
• When the mixture becomes dark golden brown, immediately remove the pan from the heat.
• Stir in the vanilla extract.
• Pour the mixture into the foil shell. It will spread but may not reach the edges of the square.
• Cool at room temperature for 45 minutes, or until hard.
• Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate.
• Let set at room temperature 1 hour, or until the chocolate is set.
• Break toffee into pieces. Store covered at room temperature for up to 1 month.