This easy English toffee is so easy to make and is the perfect holiday treat.
In this post you will learn:
- How to make homemade English Toffee
- How to make English Toffee shapes using silicone molds
I can’t remember the first time I made English toffee, but I know I have made it every Christmas for many years.
Milk chocolate and sea salt English toffee.
I have tested many different recipes but this one is my favorite. Buttery, caramelly, and crunchy with a milk chocolate and fleur de sel topping.
Yum!
English toffee can seem intimidating because it’s an exact science and you are working with hot sugar so you have to be very careful. However, it is also incredibly easy once you get the hang of it because the candy thermometer and color tells you exactly what to do and when to do it.
I’ll take you through the process step by step.
How to make Easy English Toffee:
Add 2 sticks of butter to a heavy saucepan.
Melt over medium heat.
Next add the sugar, brown sugar, corn syrup, and water.
Stir for 2 minutes over medium heat until well combined.
Clip a candy thermometer onto the side of the saucepan. Turn up the heat to medium-high and bring to a boil, stirring constantly with a wooden spoon.
Continue to stir and cook until 240 degrees. When it reaches 240 degrees, add the almonds and stir well.
Turn down the heat to medium and continue to cook and stir slowly until 300 degrees (15-20 minutes). Watch the color carefully. If it starts to darken beyond a light caramel color, turn the heat down as it may be beginning to burn. Once it reaches 300 degrees, immediately remove from heat and stir in the vanilla and salt. CAREFUL as the toffee may bubble up as you add the vanilla.
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CAREFULLY fill silicon molds ⅔ of the way full.
I love these cute gingerbread man molds. I also have a mold with different Christmas shapes that’s not pictured.
This will be a messy job and don’t be concerned if you can’t fill them exactly ⅔ of the way or if you get it all over the top of the molds. It can easily be cleaned off.
Let the toffee cool slightly for about 2 minutes and then sprinkle chocolate chips on top.
Let the chocolate sit on the warm toffee for about 3 minutes to melt it. Once the chips are soft, spread the chocolate all over the toffee.
Sprinkle coarse sea salt over the chocolate.
Let the toffee sit and cool to room until the chocolate is set, about 2 hours. The time for the chocolate to set can vary greatly depending on the temperature in your kitchen. You can also throw them in the refrigerator for a few minutes to speed the process up.
When the chocolate is set pop them out of the molds and enjoy!
Don’t forget to make some extra to package up for gifts!
Looking for more holiday recipes? Check out this amazing Chocolate Covered Toffee Pecans [Copy Cat Trader Joe’s Milk Chocolate and Honey Toffee Nuts
Homemade English Toffee
Equipment
- candy thermometer
- silicon candy molds
Ingredients
- 2 sticks salted butter
- ½ cup sugar
- ½ cup light brown sugar firmly packed
- 2 tablespoon light corn syrup
- 2 tablespoon water
- ½ cup almonds finely chopped
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ¾ cup chocolate chip (I used semisweet)
- 1 tablespoon coarse sea salt
Instructions
- Set your silicon molds on the counter near your stove for later use.
- Add 2 sticks of butter to a heavy sauce pan.
- Melt over medium heat.
- Next add the sugar, brown sugar, corn syrup, and water.
- Stir for 2 minutes over medium heat with a heat proof or wooden spoon until well combined.
- Clip a candy thermometer onto the side of the saucepan.
- Turn up the heat to medium-high and bring to a boil, stirring constantly with a wooden spoon.
- Continue to stir and cook until 240 degrees.
- When it reaches 240 degrees, add the almonds and stir well.
- Turn down the heat down to medium and continue to cook and stir slowly until 300 degrees (15-20 minutes).
- Watch the color carefully. If it starts to darken beyond a light caramel color then turn the heat down as it may be beginning to burn.
- Once it reaches 300 degrees, immediately remove from heat and stir in the vanilla and salt. CAREFUL as the toffee may bubble up as you add the vanilla.
- CAREFULLY fill silicon molds ⅔ of the way full. This will be a messy job and don’t be concerned if you can’t fill them exactly ⅔ of the way or if you get it all over the top of the molds. It can easily be cleaned off later.
- Let the toffee cool slightly for about 2 minutes and then sprinkle chocolate chips on top.
- Let the chocolate sit on the warm toffee for about 3 minutes to melt and then spread the chocolate evenly over the toffee.
- Sprinkle a little coarse sea salt (per preference) over the chocolate.
- Let the toffee sit at room temperature until the chocolate is set (about 2 hours depending on your kitchen temperature). You can put them in the refrigerator to speed this process up.
- Store at room temperature for up to 5 days.
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