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English Toffee

I am not the world's best candy maker, so I am always looking for good, easy candy recipes. Most of them require you to use a candy thermometer. While candy thermometers can be helpful, I found a wonderful English Toffee recipe that does not require a candy thermometer, and it turned out perfectly. And what's even better? It only has four ingredients!


Ingredients:

  • 1 c. nuts, chopped
  • 3/4 c. brown sugar, packed
  • 1/2 c. butter
  • 1/2 c. chocolate chips

For the nuts, you can use the nuts of your choice. I chose chopped almonds because I am picky about what nuts I eat, and almonds are my favorite. You can also use walnuts or pecans.

English Toffee

Grease an 8x8-inch baking dish with a little butter. This recipe doesn't make a lot of toffee, so I just made 5-6 batches of it. You can also use a round cake pan in the place of the baking dish. You probably could double the recipe, but I didn't want to risk it, especially since I didn't use a candy thermometer.

In a small sauce pan, melt the brown sugar and butter on medium heat and boil for 7 minutes. This step is very important. Don't try to do anything else while you are doing this or you will burn the butter and have to start over. Ask me how I know.

My stove goes up to "10" and the first time I made this I had the dial between "5" and "6" but this was too hot and it burned. I turned the dial to "4" and set the timer for 7 minutes the second the mixture started to boil. It worked perfectly every time and did not burn.

Remove the pan from the heat and pour the mixture into the greased baking dish. Sprinkle the chocolate chips on top. Let them sit for a few minutes to soften and then spread them out with a knife.

Place the toffee in the refrigerator until it hardens. Break into small pieces.

This toffee is a great gift to give to family and friends, and a real treat. There's nothing like homemade candy!

(By the way, I have nothing against candy thermometers, but mine is not working and I need to get a new one. I was really excited I got this recipe to work without it!)

Copyright 2014, Creative Homemaking, LLC. This article may not be reprinted.

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Rachel Paxton
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