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english toffee Recipe

Ingredients

How to make it

  • Preheat a candy thermometer. Cut the butter into small pieces, then add it with the sugar and water to a saucepan. Turn the heat to medium, stirring constantly until the sugar has dissolved.
  • Turn the heat up to medium-high and continue stirring. Place the candy thermometer into the syrup. Let the temperature slowly rise. It should turn golden brown (not yellow brown) just below 310° F, the hard crack stage. Do not turn the heat up too high or you will burn the syrup - it will change from golden brown to dark brown very rapidly if you do.
  • When the syrup reaches about 305° to 308°F, remove the syrup from the heat.
  • Spread the pecans in the bottom of an 11" x 7" x 1 1/2" baking dish, then pour the syrup over the pecans. Let it cool for just a minute or two so the syrup can set, then sprinkle the chocolate chips onto the hot syrup. Let the chips melt for a minute or two, then spread the chocolate evenly over the toffee.
  • The toffee will need to cool for about 3 hours before it is cool enough to eat. The toffee won't cut easily as it is more likely to simply crack. Crack it into pieces and enjoy.
  • This does not need to be stored in the fridge.

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rcragun Tampa, FL

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