English Toffee

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This was the first time I attempted to make candy. I thought it would be much more difficult than it was. This recipe is so easy to follow. I'm so happy my first time ever making candy and it came out Perfect!!!! I would recommend this recipe for anyone who Loves toffee and is a beginner candy maker. Thank you Paula for this great recipe.

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Be sure and watch the video if you are having trouble. The ingredient list should say "melted butter". Very nice! Easy to make. The other tips recommending that it should look like peanut butter are right on! Will make this again for sure.

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I'm getting the same results as the others whose did not come out. Just a "sugar paste" not a good result.

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This recipe is great. Very simple and very delicious!

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I should of read these reviews before I made these. I cook & bake a lot but not much of a candy maker. I was a little nervous about burning the candy, so I think I could have waited till it was a little darker before I took it off the heat. But it breaks well, so it did not turn out too bad. Not sure if many others besides myself will notice. I added Georgia candied pecans.

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This was my first attempt ever to make any kind of candy, and thanks to Paula's wonderful recipe and video, along with users advice to waiting until the color turns to peanut butter- It came out absolutely perfect. My husband, who doesn't like chocolate, made me hide it from him so we would have plenty left over for gifts : Thanks again Paula, I adore all of your recipes! The recipe is def. a keeper!!!!

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This is a wonderful recipe. Delicate and rich and very easy to make. Came out perfectly the first time I made it and I have never made candy before. This is a keeper that I will serve with pride from now on. A huge hit with family and friends. Just follow the directions. Didn't use the candy thermometer, just judged from the color of it when it was done. Thanks Paula.......a girl can't go wrong with your recipe's!!!!!

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I liked the idea of how easy this recepy is. So I tried 3 times and waisted all 3. I do not have candy thermometer so I tried the water trick and candy did not become hard so I cooked little bit more and the whole mixture became sugar like and that was about 10 minutes.

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I made one batch without a candy thermometer and took it to the girls at work. They loved it, so my husband bought me a candy thermometer and I set out to make this for all my neighbors. I made two batches that both tasted burned, and I took them off the heat the minute the thermometer said 300. I think that is too high. I see Paula rested her thermometer right in the pan, so it was picking up the temp of the pan, not the candy. So the best bet is to follow the directions, but go with your gut on when it is done. At 300, the candy was a very dark brown and come out super thin on the cookie sheet. I'm mad that I wasted all those good ingredients, but I will make it again without the thermometer!

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The taste on this recipe is great, although I had problems with my first batch. As it approached the correct temperature, I noticed the butter was separating a little from the candy. When I poured it out on the cookie sheet, there was a layer of candy and then a layer of melted butter running everywhere. I've read several reviews and think I can fix it with the next round to keep it from separating.