In honor of National English Toffee Day I am sharing my grandmother’s recipe for English Toffee!
Alice Belle’s World’s Best English Toffee Recipe
2 sticks of butter
1 1/3 cups white sugar
3 Tablespoons water
1/2 Cup nuts (optional)
1 teaspoon vanilla extract
1 – 1 1/2 Cups chocolate chips (milk chocolate is best but semi-sweet is good also)
First, prepare a pan lined with buttered aluminum foil. I use a jelly roll pan.
Melt butter in a saucepan and add 1 1/3 cups sugar and 3 Tablespoons water and stir well.
Over medium high heat cook, stirring frequently, until it reaches 300
degrees. If the candy appears to separate (with a layer of melted
butter on top) stir vigorously to make it come back together again.
Watch CLOSELY at 285 degrees, since it cooks quickly and will
scorch at high temperatures.
To show you how quickly it cooks, at 285 degrees I was going to take a picture of it at precisely 300 degrees, but it went too quickly. It can usually go to 310 but any hotter and it will scorch!
At 300 degrees remove from heat and stir in vanilla extract. Stir in nuts if using (or you can sprinkle on top of chocolate).
Carefully pour toffee into prepared pan smoothing to desired thickness and let set about a minute. Sprinkle chocolate chips on top.
Wait about three minutes until chocolate chips are soft and melted from the heat of the toffee. Smooth chocolate across the top of the toffee.
Place in refrigerator until hard. Peel aluminum foil from back of toffee and break into pieces!
Happy National English Toffee Day!