December 16, 2011

English Toffee

English Toffee has been popping up all over blog land the past few weeks.  I'm not sure if I have ever eaten homemade English Toffee.  It looked really good, so I was kind of thinking of trying it, but I wasn't sure.  Then, I read somewhere that it pretty much tastes like a Skor candy bar and that was all I had to hear and I was convinced to make these.

When I was younger, during the Summer, my friends and I would ride our bikes to the local swimming pool.  We pretty much would have lived there if we could.  This pool was the coolest pool around. It had regular diving boards, it had high-dive diving boards and it had a HUGE water slide.  Every day on the way out, without fail, I would buy a stick of peppered beef jerky and a Skor candy bar from the front desk!!  I loved to eat all of the chocolate off the candy bar and then suck on the toffee part. I probably haven't actually eaten a Skor bar for the last 10 years. So, I was pretty excited to try out this recipe. 

I was really surprised with how EASY this toffee was to make.  I have heard horror stories of English Toffee, but I guess I got lucky, because mine turned out really good!  It really does remind me of a Skor bar and it is hard to stop eating it once you start!  
English Toffee
adapted from: here and here
(Printable Recipe)

1 c. butter
1 c. sugar
3 Tbl. water
1/8 tsp. salt (omit if you use salted butter)
1 1/2 Tbl. light corn syrup
1 tsp. vanilla extract   
3/4 c. chocolate chips
chopped nuts, opt.

Melt butter in a heavy-bottom sauce pan, over medium-low heat.  Add the sugar, water and salt; stir well to incorporate. Bring to a boil and add the corn syrup.  While stirring, use a wet pastry brush to wash down the sides of the pan to dissolve any undissolved sugar crystals.  Continue boiling and stirring until mixture reaches 280-285 degrees (this is at high altitude, so if you are not at high altitude, then you will probably need to cook it longer - 290-295 degrees).  Remove from heat and add the vanilla extract.  Stir to combine and pour into a well-buttered cookie sheet or an 8x8 casserole dish.  Do not scrape the sides of the pan.  Use a rubber scraper and spread out to desired thickness.  You can either drop the chocolate chips onto the hot toffee and spread out when melted or you can melt the chocolate in the microwave and spread over the toffee.  Sprinkle with chopped nuts, if adding.  Allow to set up completely, then break into chunks.  Store in an air-tight container.        

**Simple test to know if candy has reached the correct temperature: dip a spoon into the candy.  Run cold tap water over the top of it.  If the candy turns hard and brittle, then it is done** 

Jenn's Notes:  No notes today, I just did what the recipe said and it turned out perfect! 


23 comments:

  1. Eveything on your blog always looks so yummy and this is no exception.... When I have more time after the holidays, I am going to start making a few of your recipes. I am not much of a cook but I am willing to try. I will let you know how they turn out. Have a great Christmas!

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  2. YUM!!! I can't wait to try this, I love Skor bars too! I hope I can make it turn out right without a candy thermometer.

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  3. Yea for you, yes it easy to make and I love your blog.. Lots of goodies here and I do love them. Merry Christmas. xo

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  4. Well what a lovely blog you have here! Thank you for the very sweet comment on my blog today! I am so glad you stopped by! I will definitely follow you back!

    I would love to have you do a guest post on my 'What I Know' series. You obviously know a lot about cooking, backing, all things food! Let me know what you think!

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  5. I've been thinking about goodies for the neighbors & I might have to give this a try!
    -Visiting from Strut Your Stuff Saturdays-

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  6. I have a recipe that my Mom has made for years and LOVE it! One time I got creative and I cooked up a batch and poured it over a large bowl of popcorn. YUM! Pretty much addictive! One time I even grated chocolate over top. Mmmmmm...

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  7. Oh yum!! You always post the best recipes, Jenn! My thighs thank you! LOL!!! : )

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  8. It really looks delicious! I need to get a candy thermometer to get this to work. I think I'll add that to my wish list. Thanks for sharing on Sweet Indulgences Sunday.

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  9. Mmm, homemade toffee is the best and so much cheaper than buying it at the store.

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  10. I had forgotten about Skor bars! I also used to eat off the chocolate. LOL. This toffee looks great! And thank you so much for the vanilla. I used it in frosting...SO GOOD!!!!!!

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  11. Oh my! This looks heavenly! I love Skor bars! And homemade? Oh mama!!!

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  12. This was SO easy! I tried making marzipan once and it put me off candy making like, forever, but this was super easy. Awesome!

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  13. Love this stuff--but haven't made it in age! Thanks for the tasty reminder :)

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  14. This looks delicious...
    Can you please tell me what is this measure: Tbl.
    I'd really like to try this.
    Thanks
    Ana

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  15. @Buebau - Tbl. is the same as Tablespoon. - Jenn

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  16. Thank you Jenn. I'm going to try this!
    Have a wonderful new year!

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  17. I finally tried this recipe over the weekend and it truly is easy and delicious. I'd never attempted toffee before because I'd heard terrible stories about how it was so temperamental and easy to ruin, but your recipe worked perfectly! It didn't burn or crystallize or separate or anything else I thought it would do, and the candy is so buttery and scrumptious. I spread mine a little thinner on a silicone baking mat and loved it, but I may have to try the thick layer in an 8" pan one of these days. Thanks so much for giving me the guts to finally make toffee!

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    Replies
    1. I am so happy that this turned out for you and I am so happy that you liked it! Thanks for letting me know!

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  18. Tip... line a jelly roll pan with aluminum foil, then pour the toffee onto that. When it's set, just lift the foil and the toffee breaks itself up.... plus your pan is still clean.

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  19. I made this today. It turned out perfect. I can't believe how quickly it got up to temperature. It broke up easily once cooled. I poured mine into a buttered bread pan so it's nice and thick. I have never made this before. Thank you
    Sherrill Graff istmpnv@aol.com

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    1. I was surprised at how easy it was too! I am so glad it turned out for you! - Jenn

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