Classic English Toffee

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This Classic English Toffee recipe is dangerously delicious. Treats that taste this good and are easy to make should come with a warning. Imagine a perfectly buttery caramel crisp toffee, covered in milk chocolate, and topped with toasted almonds. YUM! They are treats that are great to have around the house and go well with coffee or tea. Pack them up and wrap them in a ribbon making a great Ramadan gift for teachers, neighbors, or friends. With a few ingredients and 20 minutes of active preparation, you can sit back and wait until your toffee is set and ready for devouring. This recipe comes from Bigger Bolder Baking, with some slight adjustments.

INGREDIENTS FOR CLASSIC ENGLISH TOFFEE

LET’S MAKE CLASSIC ENGLISH TOFFEE!

Those toffees are made of three main layers:

  • The Toffee Layer, made out of butter, sugar, vanilla, and salt. And do not skimp on the salt and vanilla they are essential for the correct flavor.
  • The Chocolate layer: this is basically melted chocolate spread on top of the toffee and left to set. We used milk chocolate but you can also use darker chocolate if preferred.
  • The Toasted Nuts: We used a mix of two textures of toasted almonds. Some were finally processed and some were roughly chopped giving two different sensations when eating the toffee. And yes you have to toast the almonds for all the yum!

Make the Toffee Layer

First, line a baking sheet with parchment paper. We need this ready before we start because when the toffee has reached the right temperature we will immediately pour it on the parchment paper to set.

Place the butter, sugar, salt and vanilla in a heavy-bottomed small saucepan. Over medium heat stir the ingredients until the butter and sugar has dissolved.

Once the sugar dissolves, start whisking and continue to whisk as it cooks. If you stop stirring the butter and sugar will separate. Continue cooking for around 15-20 minutes until it reaches a deep golden brown color. A candy thermometer is a great inexpensive tool to help you get the perfect temperature, it should read 285°. If you are not using a candy thermometer your indicator for the toffee’s readiness is the color. If after 15-20 minutes time it is still pale in color then you need to continue stirring until it reaches a deep golden brown color.

Pour toffee over the prepared baking sheet and let it cool for 20 minutes.

More Layers

Melt the milk chocolate (or dark chocolate) and spread it evenly on top of the toffee with a spatula. Sprinkle with the toasted nuts and place the tray in the fridge until the chocolate sets, about 1 hour.

Once the toffee has set, take the toffee out of the fridge and cut it into irregular pieces using a sharp kitchen knife. Store in an airtight container. This keeps well for 2 weeks.

English toffee
English toffee
English toffee

If you make these Classic English Toffee’s please let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.

Classic English Toffee

Cook Time 20 mins
cooling 1 hr

Ingredients

  • 284 grams butter 2½ sticks
  • 250 grams sugar 1¼ cup
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 340 grams milk or dark chocolate chips (more if you like a thick coating less if you like a thin coating) A whole bag of chocolate chips
  • cup toasted roughly chopped almonds
  • cup toasted finely chopped almonds

Instructions

  • Line a baking sheet with parchment paper.
  • Place the butter, sugar, salt, and vanilla in a heavy-bottomed small saucepan. Heat the mixture over medium heat until the butter and sugar dissolve.
  • Once the sugar dissolves, start whisking and continue to whisk as it cooks. If you stop stirring the butter and sugar will separate. Continue cooking for about 15-20 minutes. If using a candy thermometer the ideal temperature should be 285°C. If not using a thermometer the indicator of the toffee's readiness is the colour of the toffee. If after the mentioned time it is still pale in colour then you need to continue stirring until it reaches a deep golden brown colour.
  • Immediately pour the toffee over the prepared baking sheet and let it cool for 20 minutes.
  • Melt the milk chocolate in the microwave or over a double boiler. Once melted spread evenly on top of the toffee with a spatula.
  • Sprinkle on the toasted nuts and place the tray in the fridge until the chocolate hardens, about 1 hour.
  • Once all set, take the toffee out of the fridge and cut it into irregular pieces using a sharp kitchen knife. Store in an airtight container. Keeps well for 2 weeks.
Course: Dessert

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