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    National English Toffee Day

    Posted by  ·  January 8, 2009

    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!


    Filed Under: Recipes

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    Comments

    1. Cheryl
      Wednesday, August 24th, 2016
      Why is there no way to send this receipe to my email as i dont have a computer at this time and have to go to library to print anything so i need to be able to send to my email. You dont give this option
      • Cindy
        Wednesday, September 7th, 2016
        Hi Cheryl, I am working on it!
    2. Donna
      Thursday, January 28th, 2016
      I would love to try and make this, but does anyone know what size pan to use?
      • Sunday, January 31st, 2016
        I believe my pan is about 11"X15" cookie sheet with sides. It doesn't matter too much...mostly depends on how thick you want your toffee.
    3. Tamara
      Wednesday, December 23rd, 2015
      Im so glad you mentioned it separating, my grandmother has long ago passed and i couldn't find anyone that new what to do my grandmother also added cream of tartar quarter teaspoon per batch, I can't wait to leave work to go try it again thank you
    4. Linda Dannenberg
      Friday, December 11th, 2015
      so I stirred briskly the entire time and when it reached 300 it separated and despite brisk beating stayed separated and bubbled and fizzed when I added vanilla and is grainy and awful looking. What did I do wrong??! Not easy at all
    5. Aunt Joan
      Sunday, January 4th, 2015
      Thanks for the Memory. She made the best Christmas array. Took a panfFul of goodies to the employees of the Local grocery store and many others.
    6. Friday, January 2nd, 2015
      How much butter do you use in this recipe?
    7. angela m
      Monday, December 22nd, 2014
      I just made this it is cooling now but I think it may be ruined it got very grainy so I dont know if it is normal or a total fail please help
    8. marybeth gendron
      Saturday, December 20th, 2014
      Fyi, don't use a plastic spoon it will melt. Let's try again. Lol
    9. Sunday, December 15th, 2013
      Thanks! This is a great recipe...making it for Christmas gifts & I know it'll be a big hit!
    10. Rita
      Monday, December 17th, 2012
      When I made this recipe, everything went fine except I couldn't get it out of the pan. However, Ididn't line it with foil, I just buttered the pan. Did I make it too thin? Help. I ended up throwing it all away .

      Thank you for any tips . I tasted it and it was goodl
    11. Mike
      Sunday, May 22nd, 2011
      I know this is about two years late, but I found this the other day. It is a great recipe, but I found I liked it better with two additions. The first is a teaspoon of baking soda mixed in just before pouring. The other was a little salt either sprinkled on the toffee before covering in chocolate, or (my favorite) broken pretzel sticks pressed into the melted chocolate.
    12. Thursday, March 11th, 2010
      Made this yesterday, so awesome! All I had were semi-sweet chocolate chips but it turned out wonderful anyway. Thanks :)
    13. Saturday, December 19th, 2009
      Thanks so much for this great, and fairly easy, recipe. I am adding it to gift baskets I am making for Christmas. I will also be adding the link to my blog. I will come back with the address when I do.
    14. Tuesday, September 15th, 2009
      I know this is over 9 months since you posted this, but I think it sounds yummy. Plus, I admit the name of the recipe caught my eye. I have my own little Alice Belle. So it was like, wow that's so cool! {Random moment over} We are going to have to make some of this because of the name alone.
    15. JJR
      Friday, May 15th, 2009
      Just finished making this--delicious! After tasting it, I made one change--sprinkled some salt on the finished product. Next time I would consider adding salt or using salted butter. And there will certainly be a next time. :-)
    16. Terri
      Wednesday, May 13th, 2009
      Now we are on our way to making the Fudge Recipe...Looks so easy and good..LOL
    17. Terri
      Wednesday, May 13th, 2009
      I just found this, what a wonderful, yummy and terrific recipe...I am writing after just eating the first piece...GREAT !!!
      Thank you !!
    18. Saturday, January 10th, 2009
      I wish I'd read this sooner, so I could have celebrated on the proper day. But then again, I was too busy doing work stuff that day.

      True story: when in high school, I was helping a friend make toffee (family tradition at her house). We were stirring the toffee with a rubber spatula. It seemed like the spatula was getting shorter, but we brushed it off as our imagination. Only - guess what! - it WAS getting shorter, because it was melting into the molten sugar-butter-etc mix! We found pieces of white stuff in our toffee. We ate around it... :^O
    19. Friday, January 9th, 2009
      Made this with my hubby yesterday ... DELICIOUS!!! We can't stop eating it!!
    20. dr.fine
      Friday, January 9th, 2009
      MMMMMM...looks yummy. Now that's what I call a holiday!
    21. gemgirl
      Thursday, January 8th, 2009
      this is delicious. Yum! Yum!
    22. Thursday, January 8th, 2009
      I saw this on tip junkie last night and my girls and I just made some, it is in the fridge right now
    23. Thursday, January 8th, 2009
      Oh my goodness! I went over and got your recipe from Tip Junkie....it turned out fabulous! Huge problem now....I can NOT stop eating. ACK! They are sooo delicious - thanks for sharing the recipe. I've found my new sinful indulgence!!!
    24. Susan Ingle
      Thursday, January 8th, 2009
      Oh yum! I made toffee for my Xmas cookie trays this year and it was wonderfulicious. I had the same candy thermometer that you show in the pics, but the next time I used it, it got all steamed up inside and I couldn't keep track of where the line was ~ it was ruined. Does yours do that?
    25. Thursday, January 8th, 2009
      Looks good.