English Toffee

English Toffee

Photography, Karlynn Johnston.


English Toffee

These will practically melt in your mouth! They are perfect with a tea or coffee.


Makes 40-45 pieces

  • 2 2/3 cups granulated sugar
  • 2 cups salted butter
  • 1⁄2 cup water
  • 2 tbsp light corn syrup
  • 2 tsp vanilla extract
  • 3 cups milk chocolate chips
  • 2 cups toasted chopped or slivered almonds


Line a 20-×-14-inch rimmed baking sheet, or 2 smaller rimmed baking sheets, with parchment paper.

In a large, heavy-bottomed saucepan, combine the sugar, butter, water and corn syrup. Cook over medium heat, stirring constantly, to the hard-crack stage (295°F to 300°F on an instant-read thermometer).

Remove from the heat and quickly stir in the vanilla.

Spread the mixture on the prepared baking sheet(s) in an even layer of about 1⁄4-inch thick- ness. While the toffee is still hot, sprinkle the chocolate chips overtop in an even layer. Once the chips have melted (they turn shiny when ready), use a spatula to spread out the chocolate evenly.

Sprinkle with the almonds and press lightly into an even layer on the chocolate to ensure they stick. Refrigerate until set, about 20 to 25 minutes.

Using your hands, break the toffee into pieces.

Store in an airtight container in layers, with parchment or waxed paper between each layer, at room temperature for up to 5 days or in the freezer for up to 3 months.






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English Toffee