How to Make English Toffee That Will Make Guests Weak in the Knees
Claire Thomas here, with my first treat in a six-part video series of mouth-watering deliciousness with Brit + Co called Crave. English toffee is the epitome of the Christmas season (my family starts whipping up batches the day after Thanksgiving!) and something I look forward to nibbling each year. Nothing is sadder than reaching for a piece of toffee and finding the tin empty, so use this English toffee recipe to make as much as your cupboards will hold to get you through December. What’s more, when you cook this up, your kitchen will be filled with the scent of butter, sugar and holiday spirit.
— 1 pound unsalted butter
— 2 cups white sugar
— 1/4 cup water
— 1/2 teaspoon salt
— 1 1/2 teaspoons vanilla
— 2 cups dark chocolate, chopped
— 2 cups milk chocolate, chopped
— 2 cups finely chopped toasted almonds
Materials and Tools:
— candy thermometer
— marbled tin
1. Grease two sheet pans with butter.
2. Melt the butter, sugar, water and salt over a low flame, stirring with a wooden spoon. When the mixture starts to boil, turn the heat up to medium.
3. When the mixture has reached 305 degrees Fahrenheit, turn off the heat and stir in the vanilla.
4. Pour into sheet pans and set in the fridge to let the toffee cool.
5. Once the toffee has cooled, remove it from the refrigerator.
6. Melt the two types of chocolate over a double boiler, stirring to combine.
7. Once the chocolate has melted, pour it onto the toffee, smooth with a rubber spatula and then sprinkle the chopped toasted almonds on top. Work quickly, because you don’t want the chocolate to cool before the almonds stick!
8. When the chocolate has cooled, use your hands to crack it into pieces.
9. Pack them in a tin and enjoy!
First, grease two sheet pans with the wrappers from the butter. Melt the butter, sugar, water and salt over a low heat until boiling. When the mixture reaches 305 degrees Fahrenheit (use your candy thermometer!), stir in the vanilla, pour into the greased sheet pans and set in the fridge to cool.
When the toffee is chilled, melt the two types of chocolate over a double boiler (or in your microwave in 30-second increments — it’s okay, I won’t tell!). Stir to combine.
Pour the chocolate over the hardened toffee and smooth out with a spoon. Sprinkle the chopped almonds on the chocolate before it starts to firm up, then let everything set.
Break it all into pieces, then put it into a marbled tin (using nail polish marbling — so easy).
If you can resist eating all the toffee (a serious challenge), it makes a great gift.
See you back tomorrow for my next sweet Crave-able treat!
Share photos of your toffee with the hashtags #britstagram and #iamcreative so we can check out the goods.