English Toffee

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After reading some of these reviews I was scared to death at attempting what seemed like a fairly easy recipe. I gave it a shot anyway and followed Paula's directions to a T, using a candy thermometer. The only thing I did differently was melt the chocolate in the microwave before putting it on the toffee. It turned out perfectly on my first try. To make sure it wasn't beginners luck I quickly made another batch and it was perfect too. Read the directions and you will be fine.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is my favorite go to for holiday hostess gifts. It is simply divine, and everyone flips. I experiment with the chocolate I melt on top--from semi sweet morsels to expensive dark chocolate.
Pack it in a little colored box with tissue and a bow and it's good to go!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not as good as what I make

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the second Christmas that I have made this toffee. It makes a wonderful inexpensive gift.
I have two suggestions for those having problems. First don't cook it too fast. It should take about 10 min to reach 250 then stop stiring and in about 10-14 more minutes it will reach 300. This should be perfect. Second, I increase the sugar to 1 1/2 cups. That minimizes the butter that seperates from the candy on the baking sheet.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

everytime I make this the butter breaks from the sugar and I'm left with great tasting toffee in a puddle of clarified butter. I'm not sure how to fix this but don't really want to mess with the recipe as it still tastes good once I use a shop towel to ***** up the butter. For those having trough because of temp/humidity use the color method, once it looks like peanut butter pull if off the fire and it's a good hardness.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe--thanks Paula! I followed the comment made by others to pull the toffee from the heat when the color resembles peanut butter--worked perfectly. I doubled the chocolate and pecans, coated the bottom and top of toffee with a layer of chocolate and pecans (used wax paper and flipped it--refriegerate for 20 minutes to allow chocolate to firm before breaking. Also, used the microwave to melt the chips--60 seconds first, stir, then 30 seconds, stir until melted. Also toasted pecans in 350 oven with T. butter. Addictive!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First time I ever made toffee and it tasted just like a Heath bar. The only thing I will do differently the next time is make it thicker.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love this recipe! Easy to make and very tasty. As with all hard candy recipes, a good, solid pot and a candy thermometer are a must for newbies. I made two batches. One with the nuts in the toffee and one with the nuts on top. Keep in mind when the temps go above 250, they rise quickly so be prepared to hover. Nice buttery taste to it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Like others, after reading reviews I was hesistant about this recipe. Took advice from other users, made sure my butter was melted over LOW heat prior to adding sugar/water. Didn't worry about a candy thermometer, just cooked it to a peanut butter color, which once it got hot and bubbly, happened very quickly. I could tell that if I would have left it on for another 30 seconds, it would have gone from perfect to burnt. Came out perfect! Then I promptly made anothe batch! This was fantastic and entire family loved it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After reading some mixed reviews on the recipe's difficulty I was a bit nervous to try it. I wanted to make toffee to put in welcome bags for a party we were having. So last night I tried the recipe without a candy thermometer and as I was going through everything it seemed pretty simple. The only real difference I saw in the video vs the written recipe was that in the video she waited for the toffee to harden then melted chocolate and added it which is what I tried. After letting it sit over night before breaking it the toffee was a little softer than I was hoping. I don't know what I did wrong or if it is just that I live in an apartment without a/c but I popped it in the fridge for 20 minutes and was able to break it from there. All in all it tastes great! I wish the toffee were a little harder but I am not sure if that was just me not cooking it properly. Everything was pretty simple and would definitely try it again!