Making this English toffee recipe isn't difficult, but it does require some time and a watchful eye. The results however, are worth it. In simplest terms, toffee is candy made from caramelized sugar syrup and a generous helping of butter. Traditional English toffee, often called butter toffee, is unadorned, but American-style English toffee, which is what this recipe makes, includes coating the toffee with chocolate and topping with chopped almonds.
Basic Recipe for Toffee
Expert candy makers recommend using a marble slab for making handmade toffee, but it's not necessary. Line a jelly roll pan with parchment paper or a silcone baking mat. Like other candy, toffee requires you to take precise action at specific temperature points, so it's best to pre-measure all of your ingredients and have them at the ready so you don't waste precious minutes. Use a candy thermometer to ensure your toffee reaches the hard crack stage.
Ingredients you will need:
In a large, heavy-bottomed pot, melt the butter slowly over low heat. If the butter separates, it's unlikely it will recombine and you'll need to start over. Stir occasionally, then, when the butter is completely melted, add the water, sugar and vanilla. Increase heat to medium or medium-high until the mixture reaches the hard-crack stage (300 degrees Fahrenheit), stirring constantly.
When the mixture reaches the hard-crack stage, remove from heat immediately and pour into your jelly roll pan. It's important to pour evenly across the pan-you want the thickness of your toffee to be consistent. Don't spread the toffee with a spoon or spatula. Instead, tip or tilt the jelly roll pan until the mixture has spread evenly. The edges may naturally be thinner, but overall you're looking for about ¼" to ½" thickness.
You have the option of scoring your cooled toffee to form nice, rectangular-shaped pieces or you can break it into uneven pieces later, whatever your preference. If you want to cut it into rectangles, use a chef's knife coated with oil to score the surface. You may need to repeat the scoring process several times before the lines take.
You also have the option of coating your toffee with chocolate before breaking into pieces or dipping them into chocolate and coating with almonds after breaking. Either way, you'll want to temper your chocolate before applying it to the toffee. If you're not scoring your toffee, spread the tempered chocolate evenly across the surface of the toffee, then sprinkle it with the chopped almonds. Place the jelly roll pan in the refrigerator for 30 to 60 minutes.
When completely cooled and the chocolate has set, remove the toffee from the refrigerator and break into pieces. Store the toffee in an airtight container and consume within one to two weeks. Toffee will keep stored in an airtight container in the refrigerator for up to two months.
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