Homemade English Toffee Recipe

This homemade English toffee recipe is a family favorite. I can’t believe it’s taken me so long to post it for you all. Just make sure to read the tips because things can go wrong – if you stir your caramel, it can and will seize into a solid block of sugar, for example.

While I often share dessert recipes on my site, I fully admit that I generally eat a bit then I can walk away. English toffee, however, is my weakness.

If you put any in front of me, I just might eat it all. That alone is part of the reason I haven’t posted this homemade English toffee recipe before. Every time I make some, it disappears.

This makes the perfect last minute unique dessert or gift. I make it all year round but especially just before the holidays.

When I got a request from our PTO asking for contribution to a sweets and treats table for staff, I immediately decided to make my English toffee recipe. I make mine without nuts, and it’s naturally gluten free, which makes it perfect for the six staff members I know have a gluten allergy.

When I saw this is a non-fussy and easy candy, I mean it. I whipped this up yesterday afternoon between chores, then plated it up for school.

I asked my husband to “accidentally” take a big plate of it to his classroom and bring some home. Once I dropped it off, I regretted not saving a single piece for myself.

I just got a text from him that the only evidence I had made this English toffee recipe was the tin foil cover he found in the garbage. By the end of second hour, everything was long gone.

The entire batch. Gone. He confirmed plenty of other food and desserts remained, but not my English toffee.

I almost cried before I realized I can easily make another batch of my English toffee recipe and save it all for myself.

Yes, this is making candy, but it isn’t hard, I promise. The only real investment you need to make it in a candy thermometer, which costs under $10. It’s not a fussy recipe, and it tastes amazing.

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How To Make This Homemade English Toffee Recipe

Add the butter, sugar, salt, and water to a heavy pot. Turn your stove to medium and bring to a boil.

I’ve heard that you have to stir nonstop, and I’ve heard you can’t stir because it will cause your candy to be grainy or seize. This recipe isn’t so fussy, but listen to the advice to not stir much and just let it be.

I let it heat then use a spatula to stir periodically because I can’t stand to just leave it alone. Once the sugar starts to change color just a bit, I add the candy thermometer.

I could add it right away, but I like the mixture to fully incorporate and start boiling first.

While you wait, prep everything else you need. Place a silpat on a jelly roll pan to contain the toffee. If you don’t have a silpat, use parchment paper. Chop your chocolate, as well.

Let the candy cook until it reaches 300 degrees, then pour the toffee onto the silpat in your jelly roll pan. Use your spatula to quickly pull the remaining hot candy from the pot to the silpat.

Smooth the toffee with your spatula and spread it to your desired thickness.

Give it a minute, then use a pizza wheel to score the toffee. Work quickly because toffee cools fast. You aren’t looking to cut the toffee, just leave an impression.

Immediately top with your chopped chocolate.

Let the residual heat from the toffee melt the chocolate. Use a new spatula to smooth the chocolate over your toffee, and make sure you get all the way to the edge.

Let the chocolate harden for an hour. To finish, lift one edge and gently break it along the line you scored. Continue breaking all your pieces.

Serve immediately, or place in a tightly sealed container and store on your counter for up to a month.

Tips to make your English toffee recipe better:

• Don’t put it in your fridge or freeze – or outside if it’s cold. I learned the hard way that the chocolate won’t adhere to the toffee as well when you break it apart if you do.
• Use a heavy pot. This ensures the heat distributes evenly and helps ensure your sugar doesn’t burn.
• Use a larger pot than you initially expect to need. I use a 3.5 quart size because it does bubble up though not as much as many recipes.
• As the candy cooks, the way it bubbles will change. The faster bubbles when water remains will slow and grow larger as the sugar cooks into caramel. Don’t panic!
• With a quality pot, it retains heat, so I turn the heat off about five degrees before it hits 300 degrees. By the time I get the stove turned off and lift the pot to start pouring it, the candy finishes cooking.
• I prefer to use a quality chocolate bar and chop it finely rather than chocolate chips because it melts more readily, but chips will work.
• If your toffee cooled too much for the chocolate to melt completely, place in a 110 degree oven for five minutes.

Have you ever tried an English toffee recipe? What’s your favorite dessert?

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