English Toffee

(from kintyre’s recipe box)

Notes: don’t melt the butter too quickly. Use low heat or the butter will separate from the candy when it cools.

Source: Chris Gifford

Categories: dessert, nondairy, not tried

Ingredients

  • 1 cup sugar
  • 1 cup butter
  • 1 tablespoon light corn syrup
  • 2 tablespoons water

Directions

  1. Melt butter.

  2. Add sugar, water, and corn syrup.

  3. Stir until boiling.

  4. Continue to stir until it reaches hard crack (300 degrees) or turns a light brown.

  5. Pour into buttered pan.

  6. Let cool.

  7. Variations:

  8. Add 1 cup chopped almonds before pouring into pan.

  9. After the toffee cools, coat the top with melted chocolate and sprinkle with chopped almonds.

  10. Almond Rocha – After pouring into pan, let cool until it can be handles.

  11. Quickly cut into 1 inch squares and fold each square in half.

  12. Let cool completely.

  13. Cover with melted chocolate and roll in chopped almonds.

Email to a friend | Print this recipe | Back