English Toffee

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UM YUM!!!! This is really good. The first batch I didn't cook to 300-310 because it started to turn brown and I thought it was burning. It was still good but a little chewy. The second and third batch was delicious:

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First let me say, I am not a candy maker. I've never attempted toffee until tonight and was a little apprehensive about tackling this one. But, WOW, I hit a home run. I watched the video, which helped significantly. Even on low medium heat the toffee starts browning quickly once it reaches about 230 - 250. I took it off of the burner as it approached 275 and was climbing, poured it and spread until very thin, let it cool and then spread melted chocolate on top and finished it off by sprinkling/pressing pecan bits on top. I put it in the freezer for about 15 to 20 minutes and then let sit a room temp about 5 minutes before breaking into pieces. PERFECTION. I made two more batches with ease on the heels of the first. Thanks, Paula Dean.

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I should have read the reviews before I tried this - I used a le creuset type pan, and not even 5 minutes into the boiling and stirring, I had dark toffee and it was smoking. I threw in the pecans, vanilla and salt and dumped it on my cookie sheet - it's more like 1/8" thick. I think it's edible but there is DEF something wrong with this recipe.

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I've ruined the recipe twice. First time the heavy pan I used wasn't tall enough once it started boiling it more than tripled in height spilling over everywhere so after I cleaned it up and started over, I misunderstood the directions to bring to a boil, I read it as bring to a rolling boil for 10 minutes THEN remove spoon and bring to hard crack. Needless to say it scorched the bottom of the heavy pan and ruined another batch. I'll try again one day as I haven't had a chance to taste it yet! Good luck fellow bakers!

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This is by far the BEST English Toffee recipe I have ever come across. Easy to follow with the simpliest of ingredients. I have found a new staple for our holiday goodies.

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I've been making another Toffee recipe for years. My particular recipe calls for Karo Corn Syrup and Brandy.

It's midnight and I'm making goodies for my children's holiday party and I just happened to run out of Karo Corn Syrup. Therefore, I decided to use Paula's recipe wich does not call for the Corn Syrup and Brandy. Well it came out fantastic!!!! I will use this recipe for years on end.

I made a batch with chopped almonds on top of the milk chocolate and drizzled white chocolate on that layer. Oh My Goodness....so Decadent! Thank you Paula!!!

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Mine burned before it ever got to the right temp. What a waste of money!

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I cook and bake quite a bit but had never tried making candy before. Then I saw Paula make it recently and gave it a try. I have now made about 10 batches and am giving it to my customers for Christmas. It's is absolutely fantastic! Hard to believe how easy it is. I followed the recipe exactly. The only batches I had problems with was when I cooked it at too high a temp to get done faster. Let it come to temp slowly and you shouldn't have a problem. I cooked it to 300 and it was not burned. Even the batch that I misread the thermometer on and took it off too early was dislish. It never completely hardened but tasted great. I highly recommend this recipe!

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Just finished making this Toffee and used Almonds and milk chocolate...It's perfect!

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I believe this toffee could have been great, except that the recipe claims to wait until the candy thermometer reaches 300 degrees. However, I should've read these reviews first to know to watch for the color of "peanutbutter" and then take it off the heat... I cooked mine according to the recipe and it was nearly burnt and that richness taste is just not there... I will try again, but my advice is to take the toffee off sooner.