Comments on: Classic English Toffee

By: Joan Callaway

Joan Callaway — Thu, 23 Dec 2010 13:50:00 +0000

Hot tip…doesn’t always turn out well if you make it on a rainy day!

By: lauraqofu

lauraqofu — Wed, 23 Dec 2009 02:34:33 +0000

As a note….I don’t have a candy thermometer, I’m one of those “make do” cooks who does the best she can with the limited equipment on hand, so when I tried this, I just kinda guesstimated and it took me a few tries to get it right.

What I learned is this: The time it takes for it to reach the right temperature can be anywhere from 10 mins to 25 mins. You’ll know you’ve got it right when the mixture turns a smooth peanut butter/caramel color.

By: sdionnemoore

sdionnemoore — Mon, 07 Dec 2009 17:12:03 +0000

I tried this recipe over the weekend and it was a huge hit. For variation (because I can never quite follow a recipe exactly, how boring is that?) I used mixed nuts, lightly salted with sea salt.

I used a jelly roll pan to spread the toffee, but found it was much too large, so next time a 7″ or square pan would work nicely and give thicker chunks of toffee. I’m not complaining though. Love this stuff! Thanks for sharing with us.

By: Renee Wise

Renee Wise — Fri, 04 Dec 2009 12:17:03 +0000

Looks so good! Thanks for sharing..