The other day, I was browsing my Pinterest board for dessert recipes and looking for something tasty to make for my book club. I didn’t quite have enough flour to make a lemon bar recipe I had been eyeing and I didn’t feel like going to the store just for flour. Luckily, I came upon this pin for English toffee.
The photo for the toffee looked so good that I just had to give it a try. So I followed the pin to Shugary Sweets and read her post on making English Toffee. It seemed pretty easy so I got out my ingredients and got started. Since I didn’t have any whole almonds on hand, I decided to use the almond flakes I did have. I put some foil in a baking pan and then spread out the almonds.
Next, I put everything in a pot and turned the heat on to 7 like she suggested. I wish I had cut up my butter a little bit though because I think it would have made it easier to stir at the beginning.
Once I started stirring, I knew I wouldn’t be able to stop because when making any candy, it’s really important to keep stirring vigorously so that nothing sticks to the pan and burns. I put my candy thermometer on my pot and cooked the toffee to 300 degrees Fahrenheit as instructed.
Now, I just wanted to make one comment about this. After talking with Aimee over at Shugary Sweets and doing a bit of research, this is the correct temperature to cook the sugar mixture to. Typically, most toffees are cooked to somewhere between 270 and 290 degrees. Up to 290 is what is known as “soft crack stage” while 300 to 310 degrees is known as “hard crack stage.” I know these names sound crazy, but they are candy-making terms which describe the candy. Soft crack is when you get firm, pliable threads while hard crack produces brittle threads which crack when molded. But, English toffee is not like normal toffee and should be a bit crunchy!
So, I cooked the sugar mixture to 300 degrees and then poured it into my prepared pan with the almonds and let it set on the counter for 2 hours.
After 2 hours, I got started on the chocolate layer. I just happened to have 2 bars of milk chocolate and 1 of dark chocolate which equaled 12 ounces, so that’s what I used. I’m actually really glad for this because the toffee turned out so rich that it might have been too much to use all milk chocolate. I broke up my chocolate bars into pieces and microwaved for 30 seconds at a time, stirring in between so I didn’t burn the chocolate.
Next, I poured the chocolate onto my layer of toffee. While the toffee spread itself out pretty well, I had to spread the melted chocolate myself to get even coverage. I let the chocolate set for 2 hours, but it was still a little soft because its summer here and we don’t have AC. So, I popped the toffee in the fridge for 20 minutes before taking it out to cut.
I carefully lifted my toffee out of the pan by gently pulling the foil up and out of the pan Then, I carefully pulled the foil away from the edges of my toffee.
I started to cut it just on the counter, but realized it was a bit harder than I expected, though I’ve since learned that this is how English toffee is supposed to be. So, I put a cutting board underneath the foil and grabbed my big kitchen knife to cut the toffee.
In the end, the toffee turned out very yummy tasting, but also very rich. I’m glad I used a combination of milk and dark chocolate. It actually reminded me a lot of Werther’s butterscotch treats.
Don’t forget to head on over to Shugary Sweet for the recipe!