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How to make English Toffee the easy way.You'll love this homemade Christmas treat perfect for gifting or parties.
this awesome idea!
DELICIOUS AND EASY ENGLISH TOFFEE
It wouldn't be a Christmas season without making my mom's homemade English Toffee recipe. She's the reason I started this blog after all, (read the story here!) so it's only appropriate that I share one of her most famous recipes with all of you along with 13-layer rainbow jello.
This English Toffee candy is so simple to make and tastes delicious!Like, melt in your mouth delicious.
So if you've ever wondered "how to make toffee" this post will show you how easy it is!
WHAT IS TOFFEE?
This English butter toffee recipe is a popular Christmas treat made with butter, sugar, and chocolate.
ENGLISH TOFFEE GIFTS
Homemade toffee is great for Neighbor gifts, teacher gifts, or visitors who stop by. Just package this English butter toffee little cellophane bags and tie with a ribbon for a quick gift!
WHAT YOU NEED TO MAKE TOFFEE:
What is English toffee made of?
1 pound real butter- do not use margarine (they don't call it a buttery English toffee recipe for no reason!)
1. First, melt the butter in a large saucepan on medium heat. Don't burn it! Once the butter starts melting, attach the candy thermometer to side of the pan like this:
2. Once the butter melts, stir in the water, sugar, and light corn syrup. You'll cook it until it reaches 300 degrees F, or the hard crack stage. This is a hard toffee recipe, so be sure it reaches the full temperature.
It will take about 15 minutes to reach 300 degrees. Just keep stirring. So before you start making this Toffee, make sure you have a good 20 minutes or so that you can dedicate to just this!
3. Once the old English toffee mixture has reaches that temperature, you pour the super hot, sweet-smelling hot toffee mixture onto an extra large cookie sheet(*aff. link).
4. Then you sprinkle semi-sweet chocolate chips onto the toffee. And if you keep your chocolate chips in the freezer like I do and are worried about them not melting, do not fear! They will melt just fine.
You'll want a bowl scraper to smooth the chocolate chips all over the toffee. Keep smoothing until the chocolate has melted and you have a nice, smooth layer on top.
5. For English toffee with nuts, just sprinkle chopped walnuts, or your favorite nuts, on top at this point. You can certainly make it without nuts, too.
6. Take the cookie sheet(*aff. link) of goodness and place outside (if it's nice and cold!) or in the refrigerator and leave there until the toffee has hardened and the chocolate is no longer runny.
7. Once the toffee has cooled completely, hit with the back of a knife to make uneven pieces. Once you have one section broken, you can even use your hands to break the rest.
8. Store in an airtight container or package up for yummy gifts.
See how easy making toffee can be? Seriously, you got this!
READY TO MAKE THE BEST ENGLISH TOFFEE?
I would say I would send you some of ours, but the truth is: our entire batch is already gone. Guess we'll just need to make another! 🙂
A simple but amazing English Toffee, perfect for holiday gifts, parties, or treats!
Ingredients
Scale
1 pound real butter, do not use margarine
1 cup water
2 ½ cups white sugar
4 Tablespoons light corn syrup
about 2 cups semi-sweet chocolate chips
chopped walnuts, if desired
candy thermometer
wooden spoon
Instructions
Melt the butter in a large saucepan. Attach the candy thermometer to the pan now.
Once the butter is melted, add in the water, white sugar and corn syrup.
Cook the mixture until it reaches 300 degrees F (hard crack) on a candy thermometer. This will take about 12-14 minutes. Make sure to stir continually so that it doesn't burn. Use a wooden spoon-- a plastic spoon will melt!
Once it reaches 300 F, pour the mixture on an ungreased cookie sheet (10x15 is good).
Sprinkle chocolate chips on the top and spread with a bowl scraper. (They will melt). Once you spread the chocolate and it's all melted, sprinkle the chopped nuts if you are going to add them. Cool until hard. To speed up the process, place outside in the cold weather or place in the refrigerator.
Once cool and hard, use the back of a knife to break the English Toffee into pieces. Store in an air-tight container.
Prep Time:3 minutes
Cook Time:14 minutes
Category:Treats
Save this British toffee recipe for later! Enjoy one of our favorite Christmas goodies!
Americanized toffee may include nuts, while a completely traditional British toffee will not. On the other hand, English toffee uses pure cane sugar, brown sugar, or molasses as its sweet base and always involves chocolate.
What's the difference? Primarily, the difference rests in the ingredients. Toffee in Britain is made with brown sugar, whereas buttercrunch is made with white granulated sugar. The differences do not stop there, however, since the delectable buttercrunch is usually made with a nice variety of nuts and other flavorings.
For maximum taste and texture, we do recommend that you either enjoy your toffee immediately, or store it in a refrigerator or freezer. Once opened, unrefrigerated product will retain maximum freshness for about a week.Refrigeration adds 3-6 months of shelf life, while freezing adds up to a year or more.
When William Loft set up shop in 1860, he took the familiar confection, wrapped it in a soft chocolate robe, and rolled it in crushed almonds. Then he gave his American creation a new name: buttercrunch. Loft's candy was wildly successful.
Although named English toffee, it bears little resemblance to the wide range of confectionery known as toffee currently available in the United Kingdom. However, one can still find this product in the UK under the name "butter crunch". Conversely, in Italy they are known as "mou candies".
Low and slow. Simmering the syrup for English toffee to the requisite 300°F temperature can (and should) be a slow process — up to 20 minutes or so. Don't hurry this gradual transformation; syrup that doesn't reach 300°F, or close to it, will make candy with timid flavor and chewy (not crunchy) texture.
Typically made with white sugar, it is often dusted with crushed almonds or other nuts. Some are enrobed in chocolate—dark, milk or white. Buttercrunch can also beflavored with espresso, lavender, spices, etc.
Butter Brickle is a chocolate-coated toffee first sold on November 20, 1924, by candy manufacturer John G. Woodward Co. of Council Bluffs, Iowa, and toffee pieces for flavoring ice cream, manufactured by The Fenn Bros. Ice Cream and Candy Co.
If the butterfat separates out then usually this is due to the mixture being either heated or cooled too quickly, which "shocks" the mixture and causes the fat to separate out. It can also be caused by the mixture being heated unevenly (if the pan has a thin base and has hot spots).
Undercooked toffee won't be anything more than a caramel sauce. But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking!
According to Blakeslee, if a candy appears extremely sticky or has a grainy texture, then it has most likely expired due to temperature abuse and the crystallization of sugar. As a result, she said, it may develop an off flavor, have a change in color or turn moldy if it contains fruits or nuts.
Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed – turn it down if the toffee is boiling or cooking too fast so it doesn't burn. Cook until the toffee registers 285-290 degrees on an instant-read or candy thermometer and is deep amber brown in color, about 20-25 minutes.
Brittle: a sugar/water mix cooked to the hard-crack state. Then nuts, corn-syrup, and butter added and brittle is cooled. It is hard and brittle, thus the name. Toffee: starts with a combined sugar/butter/ nut mix cooked together, reaching a slightly lower temperature hard ball state, and then the toffee is poured out.
The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 - 309 degrees Fahrenheit.
Launched in Germany in 1973, it was the world's first confectionery of its kind. Today Toffifee is enjoyed by people in more than one hundred countries, as Toffifee is a combination that 's perfect for every taste: a crunchy hazelnut in delicious caramel, with nougat cream and a drop of dark chocolate on top.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
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