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English Toffee
Reviews:
December 17, 2010

This is an excellent recipe, just as is. Do not succumb to the temptation to add less butter. That will result in a product that is not as luxuriously delicious as it could have been. The candy is known in England as "butter toffee." In other words, the butter is the star, and real toffee is crammed full of it. That said, I realize there are many reviews here that refer to the buttery, oily ooze that rises to the top of their toffee. The cause of this is, quite simply, that it was cooked at too high a temperature to allow the chemical process to take place sufficiently. By heating the sugar, we develop the structure of our finished product. In order to accomplish this properly, the sugar has to melt slowly so that there's sufficient time for its molecules to combine with those of the butter, resulting in that delicately crunchy, buttery product. Remember that patience is always your friend when making any candy. Sure, I understand that it can become tedious to wait and wait for that temperature rise, but better that than to end up with a low quality product that you're not proud to serve or worse yet, that ends up in the trash. With the cost of groceries now days, that's a minor tragedy. Always cook on low heat and allow the melting process to occur slowly and evenly. The same for the temperature rise. Low and slow - your new mantra. Do this on a nice weather day and follow that one piece of advice, and you'll turn out stuff that will put Heath bars to shame every time.

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