Email to Cat      

English Toffee

Source of Recipe

From "The Sweet Book of Candy Making" by Elizabeth LaBau


Recipe Introduction

"These slender fingers of English Toffee have an understated elegance. The recipe doesn't call for nuts, flavoring, or any crazy mix-ins - even the chocolate is optional. The focus is on the pure flavors of butter and sugar, and once you taste this toffee, you'll understand why it doesn't need anything else."

List of Ingredients

◦  2⅔ ounces or ⅓ cup water
◦  1½ ounces or 2 tablespoons light corn syrup
◦  1 pound or 2 cups unsalted butter, at room temperature
◦  1 pound 2⅔ ounces or 2⅔ cups granulated sugar
◦  1 tsp salt
◦  1 pound dark chocolate, melted and tempered (optional)


Recipe

Line a rimmed baking sheet with a nonstick silicone mat or aluminum foil sprayed with nonstick cooking spray.

In a 4-quart saucepan, combine the water, corn syrup, butter, granulated sugar, and salt. Place the pan over medium heat, and stir while the butter melts and the sugar dissolves. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and bring the candy to a boil. Once boiling, insert a candy thermometer.

Continue to cook the candy, stirring frequently to prevent scorching, until it reaches 300° F.

Once at 300° F, pour the candy out onto the prepared baking sheet and spread it into a thin layer. Let it set for a few minutes, and then when it is no longer liquid but still pliable, use a knife or a pizza cutter to score the toffee into small 1-by-2-inch rectangles. Let the toffee cool completely at room temperature.

When the toffee is cool, carefully break it apart along the scored lines. You can serve it plain, or you can dip it partially or completely in melted, tempered chocolate. If you dip it in chocolate, you can decorate the top by touching the top with the tines of a dipping fork to give it a nice pattern. This toffee also pairs well with nuts, so consider sprinkling the toffee with your favorite toasted nuts to add a little more flavor and crunch. Store English Toffee in an airtight container at cool room temperature for up to 2 weeks. In humid environments it might start to get soft and sticky within a week.


Makes 1 pound plain toffee, or 2 pounds chocolate-coated toffee