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Did y’all know I like sweets? Well, I do… to a fault. And this time of year, I have way too many reasons to exercise my sweet tooth (which happens to be my current favorite form of exercise). It’s my opinion that holidays are brought to life with flavor. Can there be a better marriage of flavors than butter, salt, sugar, and chocolate? Enter my easy homemade English toffee!
My Nana Doreen grew up in England, so I like to think English toffee is in my blood. Something about the butter and salt just gives the perfect compliment to the dark chocolate… good thing it’s thin! For me, it’s about the texture, I like my toffee to be crispy. Crispy enough so that a “light bite” flakes the golden sheet into a “melt in your mouth” bite sized piece. Achieving this is surprisingly easy and something I never expected as I began experimenting a few years back.
Toffee is basically burnt sugar and butter. Sugar and butter taste amazing together already, but burning them adds a golden, rich, and roasty carmel flavor. Making “candy” can be intimidating, but it’s my hope that this post will reveal to you just how simple and achievable this recipe is! Once you get it right, you’ll nail it nearly everytime!
Before I share this recipe with you, I want to share the trouble shooting tips I’ve experienced. I’ve had my fair share of mistakes, so hopefully I can help you avoid making the same! This recipe had been on my instagram for a few years now, and over the years I’ve collected a handful of FAQ’s regarding the process. Here are my best toffee tips for my easy homemade english toffee!
Toffee Making Tips + Troubleshooting
- Your toffee is better off overcooked than undercooked! Undercooked toffee won’t be anything more than a caramel sauce. But overcooked toffee will be just slightly crunchier (almost unrecognizably). So, always err on the side of over-cooking! Tip 2 explains how to do so!
- Whenever you think your toffee looks done, count to 10 slowly before turning off the heat. Keep in mind that staring at your toffee for too long can make you hyper aware of the slightest of color changes. This can lead you to believe that your toffee has turned brown when it is in fact just a light golden color
- In order to avoid your chocolate turning white, you’ll want to let it set in a room temperature spot without exposure to any drafts. I like to place my toffee pan in the mircowave to let it sit untouched overnight – this seems to help immensly!
I think I’ve kept you waiting long enough! Without further adieu, here is my Easy Homemade English toffee recipe!
Easy Homemade English Toffee
Easy Homemade English Toffee
Crispy, buttery, tastes like being home for the holidays! This toffee recipe has been a family favorite for years and is as simple as it is delicious!
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Prep Time 1 hour hr
Cook Time 30 minutes mins
Total Time 5 hours hrs 30 minutes mins
Course Dessert
Cuisine American, French
Ingredients
- 1 C sugar
- 1 C butter unsalted
- 1/3 C water
- 1 tsp salt
- 1 tsp vanilla
- 1 c chocolate chips Ghirardelli dark
- 1/2 c chopped pecans optional
Instructions
heat all ingredients (minus chocolate chips and pecans) in a medium sized pot over medium heat. Stir as they melt and combine.
Once a slow boil is achieved, stir periodically as it simmers, keeping an eye out for color changes. As you do this, prepare the pan for pouring by buttering with a stick (I use a cookie sheet).
Once the mixture appears to darken to the color of cardboard, allow it to boil for 10 more seconds (to ensure it fully cooks and your eyes aren't playing tricks on you by seeing a dark color prematurely). Better to overcook the toffee than undercook it!
Remove boiling toffee from heat and pour immediately onto the prepared pan. Use a rubber spatula to spread to desired thickness - if you like thicker toffee there is no need to spread it out!
Let this sit for about 30 seconds to cool. Once the top appears to be somewhat set (but still very hot), sprinkle the chocolate chips over the top of the toffee. Allow this to sit for 5 minutes or so (until the chocolate chips are melted).
When the chocolate appears melted, use a spatula to spread the melted chips into a thin layer of chocolate topping over the toffee. Sprinkle with chopped pecans or preferred garnish (or nothing at all)!
Allow toffee to set for a few hours in a room temperature, dry place without much of a draft. I like to place my uncovered pan in an empty microwave or in a corner of the kitchen that doesn't get much action! Humidity, too much air flow, and temperature changes could cause your chocolate to develop white streaks - which will still taste delicious, but doesn't look as pretty!
Once set, store your toffee in an airtight container for up to 7 days!
Nutrition
Calories: 164kcal
Keyword chocolate, christmas dessert, holiday recipes, toffee
Tried this recipe?Let us know how it was!
I hope you’ll give this recipe a try!! If you’ve been with me for any length of time you’ve probably gathered my love for sweets, especially this time of year. Candy making can be tough, so my goal has been to deliver candy recipes that can be achieved by the novice cook without any fancy equipment or ingredients. If you try one of my recipes, I would love to see it! Tag me on instagram or comment your experience on this post so that I can continue to improve my favorite recipes for y’all!
If you’re looking for some other holiday treats, I’ve got you covered! Check out my double dark chocolate and cinnamon cheesecake for a decadent dessert perfect for any occasion. My Nana’s Old Fashioned Fudge recipe makes the ideal goodie to gift to neighbors or colleagues and is a fun family affair to make! And of course, my easy and healthy 4-ingredient clean peanut butter cups are everyone’s favorite non-guilty pleasure! Merry Christmas, friends, and bon apetit!
Love, Kelsie
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