English Toffee

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This is a great recipe, & i have done similar recipes for years! But recently had trouble with "chocolate bloom" after adding the chocolate pieces to the toffee. I tried melting and tempering the chocolate first then brushing/smearing it onto the toffee but this is time consuming & often difficult. Why cant I just add the chocolate pieces the normal way without the bloom?

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This was the very first candy recipe I've ever made. It was so easy and turned out wonderfully. The only thing I did differently was to pour the toffee onto silicone coated parchment paper instead of a cookie sheet. That made removal extremely easy.

If you've never made candy and are trying this recipe at high altitude, make sure you adjust your temperature accordingly. I'm in Denver and had to adjust the temp down about 11 degrees. Just look up on google how to calibrate your candy thermometer for high altitude.

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SO GOOD! SO EASY! Do yourself a favor and make this sometime, you wont regret it. I followed the instructions, but I used a nice milk chocolate for the topping, which I melted in a double boiler. Once the toffee hardened, I poured the chocolate on top. In my first batch I has some issues with the chocolate sticking to the toffee, so the next time I made it I patted the toffee with a paper towel to get any excess oil off, then I poured the chocolate on top, doing this really helped a lot!

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Oh MY HEAVENLY DAYS ! this the BEST candy I've ever eaten... DELISH!!!!!!

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This recipe was very easy to follow. I do suggest watching the video first. The video was slightly different directions than the written recipe.

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I have made this recipe in the past, but misplaced my printed copy, so I went back and printed another - I wonder if the instructions were changed because I followed it to the letter, and the toffee was a dark coffee color. I have never had luck doing the whole water test thing for soft ball, hard ball etc. so I usually rely on a candy thermometer. I did not watch the video, since I have made this before and remember watching the show. I have experienced time/temperature issues before with recipes on Foodnetwork website. The only change I made (and have when the recipe works is to omit the nuts from the toffee (which would not have made a difference in the cooking because I like to press the chopped nuts in the chocolate before it hardens. I did watch the video, and Paula said to cook it to about 300-320 degrees - 320 would be WAY to high. I used to love this toffee, but I guess I need to research other recipes to verify what temperature I should cook the sugar to....

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The toffee tastes amazing! Quite a bit of separation of the butter and toffee, so after chilling for about 5 minutes I just drained the excess butter and patted dry the toffee with paper towels and then continued to chill for a couple of hours before breaking apart. I had the worst time getting the chocolate to stick to the toffee, after it all chilled the chocolate would break off from the toffee when I went to break it into pieces. Overall, the taste is great and I made 4 batches of this stuff. Oh, and I used 2 full sticks of butter and 2 cups of sugar, and I boiled it until it turned the color of peanut butter, didn't even bother pulling out my candy thermometer.

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I was having a serious chocolate craving and did not want to take the time to make cookies or a cake. I remembered this recipe had chocolate, so I cued up the video and made it while watching it. Turned out great. Didn't wait for the chocolate to harden. Thanks for sharing!!

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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