Reviewed: Dec. 21, 2009

English Toffee is my favorite candy. I thought would try for the holiday. It is very yummy. I did not have almonds so I used chopped walnuts and it still came out wonderful. The only thing was I do no have a candy thermometer so I just had to watch it really close until it got to the right color. Still this was a very easy recipe. Thank you.

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Kathy

Cooking Level: Expert

Home Town: Redlands, California, USA

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Reviewed: Dec. 21, 2009

Fabulous recipe. You must follow the directions if you intend for it to turn out right. Also, use the right tools.

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Cnew175

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Reviewed: Dec. 21, 2009

I made this last night and brought it in to work today...huge hit! I have had so many compliments on this recipe. This was my first time making toffee and I can't get over how easy it was to make. I am going to make another batch this evening.

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Robin

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Dec. 21, 2009

AWESOME Toffee! I will be making this again and again. My mom and I made this together and it is incredible. We took the candy thermometer up to 295 degrees and this was perfect. We did not have any trouble with the butter and sugar separating. Starting out, we melted them together on low heat stirring constantly until it came to a boil. Then, we only stirred occasionally. We decided next time we will stir a little more frequently because we did have a little scorching in our pan. It did not affect the taste of the candy though. Also, I will melt my chocolate and spread it on the toffee. I used milk chocolate instead of semi-sweet. This was gone in a flash and got rave reviews from everyone who tried it. This is better than ANY store bought toffee IMHO. Thanks for sharing!

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2009

Should have read ALL the reviews first. This recipe wasted a pound of organic butter and two cups of organic sugar. A total bust! Highly disappointed here. Trying to make candy for gifts and I just wasted time and money on this recipe. Huge pool of butter all over the place upon pouring this out onto the pan.

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OrganicMamma

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Reviewed: Dec. 19, 2009

I made this for gift tins for 20+ people and EVERYONE LOVED THIS TOFFEE!!!!!!!! I used chopped walnuts instead of almonds and next time I am just going to skip the nuts all together and will try 1/2 butterscotch and 1/2 semi-sweet chocolate chips to see how that goes... But this recipe is perfect! WONDERFUL!

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JEDIRACHAEL

Cooking Level: Intermediate

Living In: Hazel Green, Alabama, USA

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Reviewed: Dec. 19, 2009

First time I ever made toffee so I was surprised when this turned out so well. I followed the recipe to a tee. The toffee is easy to break apart and once in smaller pieces looks like something that would be sold at a fancy chocolate shop. Super easy like it says. I made this to give out for the holidays and I will be making this again soon, like tomorrow.

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marissa

Home Town: San Diego, California, USA

Living In: Bend, Oregon, USA

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Reviewed: Dec. 19, 2009

I didn't care for the taste so much - the buttery part tasted a bit grainy. It didn't set too well for me - I live in very high humid Florida, but even putting it in the fridge, when it hardened, it still had that grainy buttery taste. I won't make it again.

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3.wolves

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Reviewed: Dec. 18, 2009

The title is true, it is the BEST ever and easy to make. This is an annual staple for our holiday baking with my mom and sister. It barely gets out to share with others! This year we are making 2 batches.

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EMILYM

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Reviewed: Dec. 18, 2009

I was a little nervous making this as I had never made candy before, this was so easy. I made the recipe as written and the end results were wonderful. It turned out so well, I'm making another batch today to share at work. My boys and I thank you.

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pattyD

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Dec. 17, 2009

Just made my first batch of candy..ever!! Turned out great except... I was impatient and put one pan in the freezer to cool and it turned a milky beige while the other pan (from the same batch) was a beautiful beige, it's texture was also different, kinda gritty like others mentioned. I did not use any chocolate but just mixed in chopped almonds at the end right before I poured... it turned out great!! Sure it would be great with choc. too !! Get getting ready to make batches 2,3,4,and 5. yes I like it!

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nitenurse

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Reviewed: Dec. 17, 2009

I did everything that I could have done wrong with this recipe but your toffee can be saved! First crystallized sugar will turn your batch into a grainy mess! Make sure the sugar is completely dissolved into butter before boiling. If there are any sugar crystals built up on the sides of the pan. Wipe them off with a wet pastry brush or wash cloth. I have also read wooden spoons can cause crystallization. Grainy toffee is the worst! Second! Once it begins to boil STOP stirring. Set on Medium or medium low and stir once every few minutes. High heat and stirring too much will separate the butter from the sugar. :( IF ITS TOO LATE... Separation is an easy fix. Turn heat down to the lowest setting and add a tablespoon of hot water at a time while stirring VERY slowly. Don't add more than 1/4 cup water! Be patient...it will start to come together! Crystallization is impossible to reverse completely but can be helped. Bring the temperature down to the lowest setting. Cover with a lid and stir every few minutes for about 10 to 20 minutes. Keep an eye on it so it doesn't burn! Your toffee will still be a bit grainy but will crack not crumble. Hope this is helpful!!

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kbzurk3

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Reviewed: Dec. 17, 2009

After reading all the reviews I thought I was prepared for what ever problem I might have...but I wasn't. Like many others some of my butter separated from the sugar when the mixture had almost reached soft crack even though I went by what I thought might be good methods to follow like, wisking constantly until the mixture boils then only stiring occasionally. At first I paniced and poured out some of the separated butter but then I remembered that the other toffee recipes I've made always had a little corn syrup in them. So I added in about a tbs of Karo and voila my mixture came back together and the rest went easy as pie. I didn't have any almonds, only pecans so I sprinkled them over the top of the chocolate and also sprinkled chopped soft peppermint over the top of half turned out great!

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maude s.

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2009

Outstanding!!! I halved the recipe to make a small "tester" batch, came out perfect! I will be making again today! Too good! Thanks!

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lilmspunky

Cooking Level: Intermediate

Home Town: Dugway, Utah, USA

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Reviewed: Dec. 14, 2009

Make it just like the recipe says. This is so easy and so delicious! I'm giving it as teacher gifts. Thanks!

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VA

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Reviewed: Dec. 13, 2009

This recipe was perfect! I had to let it cook at 300 for a few minutes because it wasn't dark enough yet. But it turned out perfectly, I used an icing knife to spread the chocolate and make it nice an smooth.

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Meghan

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Reviewed: Dec. 13, 2009

Mine was a bust also. I did not stir and followed everyone's suggestion and used a candy thermometer. I probably poured off a cup of butter. I have another toffee recipe that calls for 2 cups butter and 3 cups sugar - I am going to try that one to see if it will come out. I must say that it tasted okay but just was very oily on the bottom.

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Michelle

Cooking Level: Expert

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Reviewed: Dec. 13, 2009

Really easy. Delicious! Tastes like skor toffee bits

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kerrimallan

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Reviewed: Dec. 13, 2009

mmmm.... so this recipe is much better than the one i tried last night:) my texture isn't quite right, when the temp. reached 285, the color wasn't right yet. so i think i let it get too high. next time i'll cook on low for a bit first(i have crappy pans:) ------>also, if you want to coat with chocolate i would do it after the toffee has set, and just melt choc. and short. in a bowl and pour. i tried to follow these directions and my choc. never set right.

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babbums

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Reviewed: Dec. 13, 2009

This recipe is very easy as long as you have a candy thermometer. Tastes great and very impressive. I used semi sweet chocolate and milk chocolate with great results. YUM!

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