Amy's English Toffee
My Grandmother made this candy every Christmas and shared it with everyone as a part of her gift giving every Holiday. I carry on this tradition, and tweek it to make it my own. The original recipe calls for cooking it to different stages of colors. Amy didn't use the cold water test. I use the candy thermometer to cook it accurately, then put it in the freezer, before icing it-to change the texture, making it easier to eat.I do not use nuts in my recipe.
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- 1 cup(s) butter
- 2 cup(s) granulated sugar
- 1/4 cup(s) light Karo Syrup
- 1/2 cup(s) water
- 1 cup(s) nuts chopped
- 12 ounce(s) semi-sweet chocolate chips melted
- Use a candy thermometer to cook to soft/crack stage, and line cookie sheet with parchment paper.
- Bring ingredients to a boil.
- Turn heat to medium, gently boil until it turns the color of dark brown sugar-185 degrees on the candy thermometer-1/2 way between soft and hard crack stage. Pour in nuts and shake pan until evenly distributed.
- Pour onto a prepared cookie sheet. Let cool-place in freezer to cool quickly.
- Meanwhile, melt chocolate chips in microwave. When toffee is cooled, spread with melted chocolate. Once it is solidified, repeat on other side.
This recipe is a personal recipe added by lczuba and has not been tested or endorsed by MyRecipes.
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