6 Reviews
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anneegirl on 2.6.2011
This was absolutely wonderful. The first time I made it I didn’t quite cook it long enough, so it was a chewier toffee which was actually pretty yum. Second time I was a little more careful with calibrating my thermometer (which really is key). Before hand I mixed a 50/50 combo of coarse ground French sea salt and turbinado sugar (Sugar in the Raw) and then sprinkled over the top of the melted chocolate. It got rave reviews to everyone I gave it to. A++!
Dawn-Renée on 12.18.2010
I’m just shy of 6000 ft, but after reading the recipes where I assumed the cooks were at sea level and they ended up with softer toffee, I took my temp to just under 300 and it was perfect. Usually, you lose 5 degrees for every 1000 feet of elevation or so with candy. I would cook to 320 or 330 at sea level. Definitely unsalted butter…4 one pound blocks at Costco are $7.75! I used Merken’s wafers in both dark and milk, which don’t need to be tempered. I only put chocolate on one side, as I like the toffee to be the star. YUMYUMYUM!!! I’ve made 3 batches for gifts and am making more in the am. Delish!
lizrosedodd on 12.16.2010
Easy to make. No problems cooking–though it does take a while to reach 298. Once I poured the mixture onto parchment paper, I put Dove squares on top. They melted after a few minutes and I spread the chocolate over the surface. My only complaint with this was that the toffee wasn’t quite as crispy as a Skor or Heath bar. The taste was good and it was crispy, just not clear and crisp enough. Also, I used salted butter and only used 1/2 tsp salt. Still a little too salty so I’ll try unsalted butter next time.
melinda4740 on 12.16.2010
oh my!!! This is SOOO good! I didn’t even use tempered chocolate. I was in a hurry, so I just melted a good quality chocolate chip package, and spread that out. What a great Christmas gift for my children’s teachers this year!
citymom2 on 12.13.2010
This is DELICIOUS!!! Perfect texture and very simple to follow. I even tempered my own chocolate.
Used sea salt and pecans. I ate half of it myself. Gave the other half as gifts. WONDERFUL recipe.
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Sue on 1.8.2019
My “ go to” recipe but does anyone have an issue w the chocolate separating from
The toffee when you break it up? I blot the fat that accumulated on the top of the set toffee, I’ve tried dusting it with cornstarch and cocoa… nothing really works well. Any suggestions?
Melanie C. on 12.21.2010
I am having issues still as well. I have read salted butter is what traditional English toffee uses. I used unsalted.
I am sad, this is the second time and no luck. I live in GA and we are really humid, even in winter. I know that in baking this can vary your baking and cooking.
It seems mine burns really badly before it reaches 298 and my kitchen fills with smoke. It is a beautiful golden color on medium in about 12 minutes. I almost think my candy thermometer is bad.
lizrosedodd on 12.18.2010
I made this again and cooked it until the temp reached 320. Perfect. Just like a Heath bar
flamegoddess65 on 12.16.2010
this gave me some trouble. either my thermometer isn’t accurate or i’m just a dunce at reading it but at 298 degrees my toffee was stretchy and pliable. try #2 and i let it go well past 300 (oops) and it set up but a good amount of butter separated from the toffee itself and it looked pretty gross. no idea what went wrong. but once it hardened it was pretty tasty, but fussy for me.
carnivoregirl on 12.10.2010
Ashelina, I would use unsalted butter. I only use unsalted butter when cooking/baking. That way, you can better control the salt being added to the dish.