Homemade English Toffee
This homemade English Toffee is everything toffee should be: sweet and buttery with a chocolate sea salt topping. So good.
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.