English Toffee

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This is a fabulous recipe! Very easy to make, even for someone who doesn't often make candy. My family loved it and I plan on making it at Christmas to give as gifts. Thanks Paula!

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This is good, I've seen the same recipe elsewhere. I took my batch up to 310 since it didn't seem like it was burning and it was fine. After the chocolate is spread, I like to top it with ground nuts and pat them down a bit. Now I'm off to ship it to my kids.

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Who knew making toffee could be so easy. I'll never pay for it again especially at 15 dollars a pound! Invest in a good pan and a good candy thermometer though and it is as easy as can be. Thanks Paula!

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This recipe and video don't go together. She doesn't cook the sugar and butter long enough to get it to turn brown so it can't be at a hard ball stage. The first time I tried it I cooked the butter and sugar and felt like I was cooking it too long and thought it was starting to burn so I took it off when it was at about 210 degrees. It did not set up because it wasn't hot enough. The second time I tried it I brought it up to 240 degrees which took a long time around 15 min.and I stirred it often so it wouldn't burn. It turned a nice golden brown and set up nicely. Don't watch the video, just make sure you bring the sugar, butter and water mixture up to between 240 and 260 and it should workout well.

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Worst toffee recipe. The directions were very vague and unclear and the toffee came out terrible. My husband and I used the butter/sugar/water mixture and made a giant cookie instead. We were VERY disappointed. Not easy at all.

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This was absolutely delicious! It's too bad this wasn't a gift because I really didn't need to eat all that toffee, but it was so good I couldn't keep my hands off of it.

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I love this recipe! Not only was this english toffee absolutely delicious but it was shockingly easy to make. I gave it out for Christmas and people raved! My bff's mother in law actually fell off her diet wagon for this toffee and doesn't regret it! My husband ate nearly a whole batch by himself and he barely eats sweets! The only changes I made was to pour the candy on a Silpat then topped with chopped salted peanuts and chocolate chips so the nuts and chocolate would be it's own layer.

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Great recipe and surprisingly easy! I was a little intimated before cooking this because I know how easily sugar burns, but I used a candy thermometer and followed the directions, and it came out perfectly.

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I was SO bummed that this recipe did not work for me, despite 3 attempts. It's a result of something I did rather than Paula.

The 1st batch burned because I kept it on a medium high heat for too long (I was following the recipe or so I thought, until I watched the video.

The 2nd and 3rd times, I added in the vanilla before the candy came to 300-310 degrees and the candy separated back into sugar and butter and would not again incorporate as it had so beautifully done just prior to this goof up. So, I'm thinking that the vanilla has to be added at the right temperature or it has the power to undo all of your beautiful candy-making handiwork :

I gave the recipe 4 stars, though, because it smelled great and has yummy ingredients. I would recommend that you watch the video before starting the recipe because I noticed some omitted details and ambiguity in the written directions.

Can't wait to try this recipe again :

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What a mess! Followed the instructions and watched the video. Have you noticed that they are not the same? I also noticed that my candy thermometer says that a hard boil is 260 degrees F, while the recipe calls for 300-310.

The butter sugar mixture that Paula poured into the buttered sheet pan was yellow in color, while mine was a light brown. I could also smell the butter. Perhaps that was the problem. The next time I try this, I will stop at 260 degrees.

May try again at the lower temperature