English Toffee


English Toffee is part of our Christmas chocolates tradition.  I had hoped to have this post for English Toffee up at least 2 weeks ago.  In fact, I had hoped to have at least two more of my favorite chocolate recipes posted.  I had a little accident that prevented my chocolate dipping.

I had just come home from a very cold morning run.  I was chilled to the bone.  I decided to make My favorite oatmeal after a cold morning run. I poured the oatmeal into my favorite kitty bowl that I had purchased from Anthro to remind me of my two old kitties that we had to have put down the past few months (I know, so sad. It broke my heart).  Anyway...I took a spoonful and was amazed at how wonderful and warming it was.  I walked to a chair to sit and enjoy my breakfast and the bowl slipped from my hands.  In an effort to rescue my oatmeal, I tried to break the fall of the bowl.  As I caught the bowl it had already broke and a sharp edge cut the palm of my hand.  Blah, blah, blah.  Dipping delayed a week.  


My Christmas candy making is almost complete.  I'm still waiting on truffle shells that I ordered a week BEFORE Thanksgiving.  What the heck?  So...truffles just may not get made this year.  


I hope that all of my failed attempts in making English Toffee will help your first attempt a success. Once year I seriously went through 8 pounds of butter trying to make this stuff. Just as the toffee was nearing temperature, the butter would separate from the sugar.  Ahhhh.  What was I doing wrong? Finally I talked with a candy making genius and she told me that I could have saved the batch.  All I needed to do was add 1/2 cup cold water to the separated mess and it would save my toffee.  Genius.

I will pass on my little tricks that can help make English Toffee a success.



You will need the following:

1 cup toasted almonds, chopped
2 cups (1 pound) butter
1/2 cup water
1/4 cup light corn syrup
2 1/2 cups sugar
melted tempered chocolate for dipping
4-6 cups toasted almonds, finely chopped


Line a 10 x 15-inch baking sheet with non-stick aluminum foil.  Use regular foil, if non-stick isn't available.  Butter the foil.


Sprinkle 1 cups coarsely chopped almonds on buttered foil.


Set aside.


In a large HEAVY post melt butter and add remaining ingredients.

It was really hard for me to get great photo's during the process of the toffee cooking.  I'm a one woman show and it was hard to snap a shot while stirring constantly.


Candy is just temperamental.  So don't plan on leaving the toffee at all during this process.  Don't answer your phone or your door.  Just pay attention to the toffee.

Place the mixture over medium-high heat.  Stir the mixture constantly.  It will be very hot.  Stir constantly and make sure you get around the edges as you stir.  You don't want your toffee to burn.


Notice how the toffee has turned from bright yellow to a light tan.  At this point clip on a candy thermometer and DO NOT STIR any longer.  Turn the heat down SLIGHTLY not much and carefully watch and wait for the temperature to reach 290F (145C).


The color will have darkened.  The second the temp reaches 290F (145C) immediately remove from the heat and pour into the prepared baking sheet.

BE CAREFUL this stuff is HOT!!




I had a few air bubbles form because of the almonds.  I just poked them with a toothpick and they went away.

Let the mixture cool for exactly 12 minutes.


Use the foil to help lift toffee from the baking sheet and place onto a cutting board.  Take a knife and score the top of the toffee.  I made my squares 1 1/4 inch by 1 1/4 inch.

You don't have to score the toffee at all.  You can just wait for it to cool and break it into random pieces.  That's how I used to do it until my hair dresser told me how to score the toffee.  Fabulous tip!


When the toffee is cool enough to handle, you can just continue to cut through with a sharp knife.  I just broke the toffee along the score lines with my hands.


At this point I store the toffee in a tin lined with waxed paper.  I keep it in a cool place until I am ready to dip.  I have made the toffee as much as 3 weeks before dipping.


In a food processor add about 4-6 cups of toasted almonds.


Pulse until you get a fine texture.


Pour the nuts onto a baking sheet that has been lined with waxed paper.  This just makes clean up a bit easier.


Last year I finally broke down and purchased a used chocolate tempering machine.  I wish I would have bought this 35 years ago!!!


Dip each piece of toffee into the chocolate.


Place on the chopped nuts.


Gently cover completely with more chopped nuts.


Let the toffee sit covered in nuts until the chocolate is firm.  I make little mounds all around.  This is a great job for a child.  I used to let my kids stay home a day from school to help with chocolate dipping.  This was one of their jobs.  I'm a firm believer that school should not get in the way of an education.


Carefully place toffee on another baking sheet that has been lined with waxed paper.  I should mention that I chill my house to 60 degrees anytime I'm dipping chocolate.  It's a perfect temperature for chocolate to set.  It's pretty dang cold.  I generally wear a pair of wool socks and slippers so my feet stay warm.

Store toffee in a cool place.  I have a cold storage room in my basement that works perfectly.  I layer the all my candy in tins and waxed paper.  Works like a charm.

 


 



This is what Christmas tastes like.  


English Toffee
1 cup toasted almonds, chopped
2 cups (1 pound) butter
1/2 cup water
1/4 cup light corn syrup
2 1/2 cups sugar
melted tempered chocolate for dipping
4-6 cups toasted almonds, finely chopped

Line a 10 x 15-inch baking sheet with aluminum foil.  Butter the foil.  Spread with coarsely chopped nuts then set aside.  In a heavy 3-quart saucepan, combine butter, water corn syrup and sugar.  Place over high heat and stir constantly until mixture begins to thicken and turns to very light brown in color.  Reduce heat to medium-high and clip on a candy thermometer.  Cook until mixture reaches 290F (145C).  Remove from heat and carefully pour over chopped almonds in prepared baking sheet.
Let cool for exactly 12 minutes.  Lift toffee out onto a cutting board and score toffee to desired size and shape.  Let cool,  Break along score lines.  Cool completely.  Dip toffee into tempered chocolate then roll in chopped almonds.  Place on a baking sheet lined with waxed paper and cool until chocolate has hardened.  Store toffee in a cool location.  Can be made in advance and kept for at least 3 weeks.  makes about 4-5 pounds of toffee

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7 comments:

  1. Yum! Thanks for the great tutorial.

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  2. Janet ...Your chocolates always look stunning. Thank you for taking the time to post, I have tried several of your recipes and always enjoy them. Lyn

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  3. Janet what brand is your new tempering machine and where did you purchase it.

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    1. I have a Hilliard Little Dipper. I found it on a site called thechocolatelife.com They have classfied ads. If you go into a godiva store you can see one, because most of their store use them. It's awesome.

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    2. Thanks so much!! I'll check them out!! Keep warm up in UT...it looks pretty chilly up there.

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