English Toffee

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I kept stirring, can't imagine not continuing to stir, as it would just burn on the bottom, and it didn't take nearly as long as I expected it to per the directions. That said, it was very easy, tasted quite lovely, though in the future I will use milk chocolate and reduce the amount of chocolate, possibly by as much a a half.

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I really hate the day I found this recipe. I am up to 6 batches or more every year, just for me to have one piece, and oh we aren't even talking about the calories. I put the cold salted butter,water,sugar on low to med. heat, I continue to stir even though she says to stop, I go hard ball stage. I dont put all the butter it calls for I take the amount it calls for, i take the 6 T amount and grease my cookie sheet what ever is left I put in the mixture. when it gets to hardball stage i pour it on the cookie sheet and let it coolabout a min., then i take my chocolate lay it on top I use the better choclate. Godiva,ghirardelli,lindt chocolate the kind i like to eat. when it sets a min or two, i spread it out. let it cool usually takes about 2 or 3 hours then break it apart

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Made it without the chocolate...still WONDERFUL!!!

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I made this and it didn't come out good at all, it is very loose, I guess I didn't cook it long enough, the directions say 10min. I think it must be a lot longer that that. Not going to give up, going to have a go at it again! I'm going to increase the sugar like some of you have suggested and see if that helps the problem.

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used almonds but it was great,

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After reading reviews, I changed the recipe:
-used 1 and a half cups of sugar so that there isn't the excess butter problem some others had
-MELT THE BUTTER FIRST. In the video, the butter was already melted, but in the recipe, it didn't specify
-lastly, i just took MANY people's advice on judging the butter/sugar and taking it out when it was a peanut butter color, instead of using a candy thermometer

It turned out great! My first time making candy and it was delicious! :D My mom said that the toffee was too sweet, but like Paula said, it was for a sweet tooth. I love this.

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I love it!! I made two batches one right after the other and both turned out perfect. I did use one and a half cups of sugar and cooked it for about fifteen to twenty minutes instead of ten. It came out perfect just like it was bought from a candy store. No problems at all. You just have to be patient and stir it until it turns to a light peanut butter color and thats it. So delish!! Will definately pass on the recipe to family and friends.

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Here's some advice for those (like me who experienced problems making this toffee: use a 2 quart pot to make the toffee and don't let the thermometer touch the bottom of the pot for a more accurate reading (I originally used a pan and laid the thermometer in the pan following Paula's video, and ended up with toffee that didn't set. After my Mom gave me the above advice, my toffee turned out perfect and was absolutely wonderful!

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Love Paula to death, but will NEVER make this again. This first time I used the candy thermometer, and it burned. The second time I went by color, and it wasn't quite there. It ended up grainy. I wasted good butter and vanilla on this. I think if I want toffee, I will buy it.

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Wow! I made this without a thermometer and used the color of peanut butter as my guide to when its ready. I melted the butter, added the sugar, then the water and cooked til the same color as PB (I didn't add salt because I used salted butter. After cooking on medium heat for about 7 to 8 min, it looked like the proper color but the oil from the butter was just starting to separate. I cut the heat, added the vanilla and a cup of walnuts and quickly put it on the buttered sheet pan. The oil from the butter seemed to reincorporate into the mixture. Let it cool a bit while melting 1 cup semi-sweet chocolate chips in microwave in 20 sec intervals until melted then covered the toffee with the chocolate. It turned out perfect! Love you Paula!