Using sweet butter and high-end chips, this recipe creates English Toffee perfection!
Grandma Weiser's English Toffee
Comments and Reviews 1-6 of 6
rockyhillgal Posted: 12/23/10
Joianya70 Posted: 12/25/10
This was so easy to make! Just make sure you boil it long enough, the color will suddendly get darker. That is when you know it's time to stop boiling. I believe mine boiled for probably 8 -10 mins (guessing). Also on my first batch I used semi-sweet chips, this batch I am going to use milk chocolate chips. Everyone in my family loved it! Matter of a fact I am writing the recipe down, so that it is a part of my "favorite recipes" box. I am making another batch this morning to take to a family get together! Thanks Grandma Weiser!!
bakergirlmd Posted: 12/06/11
An outstanding recipe, and a great starter for the novice candy maker! I would suggest using parchment vice a greased baking sheet (easier to clean up and easier to lift out of the sheet when you want to break up the pieces!). Be sure to spread mixture quickly on the parchment as it can harden quickly. Use better quality dark chocolate (Ghiradelli, Scharfenberger, or the dark chocolate blocks priced very reasonably at Trader Joe's). Also, I'm not a big fan of sliced raw almonds on top of chocolate, so change it up by using toasted pecans or walnuts (just place nuts on a cookie sheet, set oven to 350, and toast for 5-8 minutes, turning over after 4 minutes). Enjoy!
MamaJudy Posted: 12/18/11
This candy was really easy to make and tastes wonderful. I received lots of compliments. Just one question: Is there an easy way to break it into pieces without making a mess? Should it be cut into pieces to avoid jagged edges and odd shaped pieces? Thank you for this great recipe!
AmyInMaine Posted: 12/13/11
Yum! Super easy and came out well on the first try!!
cgpetroski Posted: 12/30/11
I made this recipe for Christmas gifts and they were a huge hit! I used salted butter and Nestle's Dark Chocolate chips. I did take this off the heat just before the thermometer read 300. It was darkening fast and I didn't want it to scorch -- plus I like toffee that is not really brittle. I kept our portion in the refrigerator in a tightly closed container. This is a great recipe!