English Toffee

Posted by on December 15, 2006 in Blog | 0 comments


  • 2 1/2 cups sugar
  • 1 lb. butter
  • 1/2 cup water
  • 4 Tbsp. light corn syrup
  • nuts, finely chopped (opt.)
  • 1 package chocolate chips

Bring the sugar, corn syrup, butter and water to a boil, and cook it until it strings or “hard crack” stage, about 290º. (It may take about 17 minutes, and you may think it is about to burn.) Pour it into an ungreased baking sheet (with or without nuts). As the toffee cools, sprinkle chocolate chips on top (we prefer Ghiradelli milk chocolate), and spread the chocolate with spoon or spatula when the chips are melted. Allow the toffee to cool for a few hours, then crack and enjoy. Share if you can!

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