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English Toffee

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Easy to make and perfect for gifting, Old Fashioned English Toffee dusted with grated almonds - a family favorite for generations! www.savingdessert.com #savingroomfordessert #toffee #christmas #candy #englishtoffee

Easy to make and perfect for gifting, Old Fashioned English Toffee dusted with grated almonds – a family favorite for generations!

English Toffee is a favorite treat of all our friends and family. It will become one of your family favorites too!  Don’t be afraid to make it because it’s pretty easy and even if it’s not perfect, it still tastes great.  If you haven’t ever tried making homemade candy, this may be a good recipe to start with.

 

Easy to make and perfect for gifting, Old Fashioned English Toffee dusted with grated almonds - a family favorite for generations! www.savingdessert.com #savingroomfordessert #toffee #christmas #candy #englishtoffee

Enjoy this heirloom recipe for English Toffee.

I received this recipe years ago from my friend Gretchen who also was my hairdresser.  We moved 600 miles away so I had to finally break down and find a new hairdresser friend, but when I was still able to visit Gretchen for a haircut, she shared a piece of this English Toffee with me.  Gretchen had received it as a gift from another client.  I begged her to get the recipe for me and she finally agreed, if I would make it and bring her a small tin each Christmas.  She got the recipe and I made it, again and again.  Don’t you love a great partnership?! That was more than 20 years ago and I’m still making this same recipe today.  I’ve seen many similar recipes over the years but I think I’ll stick with this English Toffee since I’ve always had great success.

 

Easy to make and perfect for gifting, Old Fashioned English Toffee dusted with grated almonds - a family favorite for generations! www.savingdessert.com #savingroomfordessert #toffee #christmas #candy #englishtoffee

This is the actual recipe I received with hand written notes all over the place. My favorite kind of recipe!
Easy to make and perfect for gifting, Old Fashioned English Toffee dusted with grated almonds - a family favorite for generations! www.savingdessert.com #savingroomfordessert #toffee #christmas #candy #englishtoffee

Using good quality butter and margarine is key to a successful batch of toffee.

I speak from experience when I say not all butters and margarines are created equal.  You can make the toffee with all butter if you prefer, but I like it best with the combination of margarine and butter. Also, feel free to use whatever brands you normally use, but I recommend  Land-O-Lakes Butter and Parkay Margarine.  All you need is a few good ingredients: granulated sugar, light corn syrup, margarine, butter, milk chocolate chips, water, and ground almonds or pecans.
Easy to make and perfect for gifting, Old Fashioned English Toffee dusted with grated almonds - a family favorite for generations! www.savingdessert.com #savingroomfordessert #toffee #christmas #candy #englishtoffee

For a successful batch of toffee, prep all your ingredients before you start.

Have all your ingredients read to go as this recipe moves pretty fast. I also recommend using a candy or instant read thermometer for perfect results every time.

Thanks for PINNING!

A tray of old fashioned English style Toffee topped with grated nuts

Let’s be cooking friends! When you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

PRINT THE RECIPE!

4.84 from 12 votes

English Toffee

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 24
Course: Candy
Author: Tricia
PRINT RECIPE
A family favorite for generations

Ingredients

  • 1 cup unsalted butter (226g)
  • 1 cup margarine (226g)
  • 2 cups granulated sugar (445g)
  • ¼ teaspoon salt
  • 2 tablespoons light corn syrup
  • 6 tablespoons water
  • 12 ounces milk chocolate chips
  • 1 cup ground almonds

Instructions

  • Melt butter and margarine in a heavy saucepan. Add the sugar, salt, corn syrup and water.
  • Cook on medium heat (turn down as the mixture starts to darken) stirring constantly until the mixture reaches 310°F (hard crack stage).
  • Once the mixture starts to turn a light caramel color, start turning down the heat to prevent it from scorching or turning dark too fast.
  • Pour into a lightly buttered pan approximately 10" x 15". Once slightly set but still very hot, sprinkle milk chocolate chips over the toffee. When the chocolate chips are soft, spread evenly on top of the candy.
  • Sprinkle with ground almonds. Cool and break into bite size pieces.
  • Store in an airtight container

Recipe Notes

  • Substitute pecans or walnuts for the almonds if you prefer.
  • Dark chocolate or semisweet chocolate chips are also great for this recipe.

Nutrition

Calories: 267kcal | Carbohydrates: 24g | Protein: 1g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 118mg | Potassium: 7mg | Fiber: 1g | Sugar: 22g | Vitamin A: 575IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Here’s a few more candy recipes you might also enjoy:

A plate of homemade almond Roca candy

Homemade Almond Roca Recipe

 

 

Buckeye peanut butter candies in a Christmas bowl

Buckeye Candy Recipe

A stack of peanut butter fudge

Peanut Butter Fudge Recipe

Originally published December 2010, updated November 2018
Enjoy!  Thanks so much for stopping by!  Tricia

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50 Comments

  1. Kim says

    November 24, 2020 at 8:09 pm

    3 stars
    The toffee portion of this recipe is spot on – especially if you use salted butter. I made the recipe using all butter and poured mine at 308 degrees, as hard crack is between 300 to 310, and there’s always residual heat. It came out perfect!

    However, I’m giving it only 3 stars because the chocolate chips for the topping simply didn’t work. Even though my toffee was still very hot (in fact the chips dente the soft, hot toffee), the chocolate chips didn’t melt enough to spread fully. Instead of the lovely chocolate topping shown in the photos, I ended up with clumps of partially melted chips.

    I made a quick ganache with some additional chips and spread it over the top. I knew this wouldn’t harden fully, but at least it no longer looked like a miniature cow had walked over my toffee. 😉

    Next time, I’d use an easier melting chocolate – maybe even simple Hershey bars. Chocolate chips are designed to hold their shape in the heat when baking, so I think this was the issue.

    Also, I toasted the almonds. This is a personal preference, but really added a nice flavor.

    I’ll definitely be adding the toffee recipe to my Christmas candy collection — but will have to experiment on the next batch to see what chocolate topping actually works.

    Thank you for sharing.

    reply to this comment >
    • Tricia Buice says

      November 28, 2020 at 8:28 am

      Hi Kim. Not sure what kind of chocolate chips you used or if you waited too long to add them to the candy. If you feel the toffee has cooled too much, microwave the chocolate chips before spreading on top. Glad you enjoyed!

      reply to this comment >
    • gh says

      November 14, 2021 at 11:25 pm

      I have always used chocolate chips on mine and never had a problem. Try covering with a cookie sheet or large pan lid for a minute or two to let the chips soften before spreading.

      reply to this comment >
      • Tricia Buice says

        November 15, 2021 at 7:56 am

        Thanks GH!

        reply to this comment >
  2. Ace says

    December 15, 2019 at 10:29 am

    Hi, thanks for the recipe. Looking forward to trying it. How long do you think this keeps for in an air tight container?

    reply to this comment >
    • Tricia Buice says

      December 15, 2019 at 1:53 pm

      Hi Ace. This toffee will keep at least two weeks. Enjoy!

      reply to this comment >
  3. Jane Norris says

    December 14, 2019 at 5:11 pm

    What is the best way to clean the pan??? It’s a mess!

    reply to this comment >
    • Tricia Buice says

      December 15, 2019 at 8:16 am

      Hi Jane. I’m not sure what you are asking. The toffee slides out of the saucepan easily, usually leaving nothing behind. The pan the toffee is poured into is usually the same. You must have had some sort of problem if this is an issue. Either way, very hot, soapy water will clean sugar off pans.

      reply to this comment >
      • Alma says

        December 18, 2019 at 10:58 pm

        Hi, I made this today.
        My liquid products didn’t turn Carmel color like your picture. Also when I went to break them into but size pieces the chocolate separated from the toffee. My husband still ate them lol, just want to improve so u can make them for Christmas.

        reply to this comment >
        • Tricia Buice says

          December 19, 2019 at 6:19 am

          Hi Alma. Sounds like you needed to cook the mixture longer to achieve a better color. Also, did you use all the ingredients as listed or make changes? I’ve made this recipe more times than I can count. Hope you will try again.

          reply to this comment >
  4. Lori says

    April 10, 2019 at 7:56 pm

    Just wondering why you use butter & margarine in the English Toffee? Can I just use butter?

    reply to this comment >
    • Tricia Buice says

      April 11, 2019 at 7:06 am

      Hi Lori. Using both margarine and butter is the way the original recipe was given to me and that’s the way I started out making the toffee. I’ve used all butter but for some reason prefer half margarine and half butter better. All butter turns out fine so feel free to give it a go. I never buy margarine anymore for the day to day stuff, only when I’m making this toffee or fudge. Also, I always use Parkay margarine – it just works better for me. Thanks for the great question!

      reply to this comment >
  5. Laura says

    December 29, 2018 at 11:32 am

    5 stars
    This is an absolute hit with my family! I have to make my son his own batch. Have you ever tried doubling the recipe and putting it in a bigger pan?

    reply to this comment >
    • Tricia Buice says

      December 30, 2018 at 10:23 am

      Hi Laura. I have not tried doubling it but you are welcome to put it in any pan you want. I don’t have anything bigger than a cookie sheet. If you double it you can probably still use the same size pan, and the toffee will be thicker. You may also want to check out our recipe for Almond Roca. It’s thicker and works well because of the almonds in the mix. The toffee part is not too hard and breaks up easily in your mouth because of the almonds. I usually just make single batches instead of doubling it. Good luck and I’m so thrilled your family has enjoyed this delicious candy! https://www.savingdessert.com/homemade-almond-roca-recipe/

      reply to this comment >
  6. Susan says

    December 23, 2018 at 12:39 pm

    5 stars
    Yum – this toffee is delicious! I’ve made it a couple of times and learned to take the instruction “stir constantly” seriously. I can’t multitask with this recipe but if I stir constantly and regulate the heat, it turns out perfectly every time. Thanks so much for sharing it with us –

    reply to this comment >
    • Tricia Buice says

      December 23, 2018 at 1:05 pm

      Thank you Susan! Feedback is so important for me and my readers. I appreciate you taking the time to let us know how it turned out for you. Best wishes for a fantastic New Year! Hope you’ll let me know if I can ever help you in any way.

      reply to this comment >
  7. Lisa says

    December 19, 2018 at 10:40 pm

    I don’t have a candy thermometer so I am relying on color. How dark is dark? I feel like I’ve been stirring forever and it still seems yellowish to me. Yes, I am writing this as I stir lol…

    reply to this comment >
    • Tricia Buice says

      December 20, 2018 at 7:00 am

      Hi Lisa. I was already asleep last night when you wrote this. I hope it turned out okay for you. If relying on color only, you will be able to tell as the mixture gets super thick and starts to smell like it’s about to burn. You can also drizzle a little in a bowl of cold water. If it turns brittle, it’s ready. Good luck and thanks for giving it a try!

      reply to this comment >
  8. Robert says

    December 10, 2018 at 2:10 pm

    5 stars
    Made this the other day and it was a hit with everyone in the family. The only issue was the chocolate didn’t stick to the top. Any suggestions, or is this just par for the course?

    reply to this comment >
    • Tricia Buice says

      December 10, 2018 at 2:20 pm

      Hi Robert. Make sure you put the chocolate on while the toffee is still pretty hot and on the “not yet set” side of things. The chocolate doesn’t stick as well when spread on cool toffee. Sorry about that – it usually isn’t a problem! Thanks for giving it a try.

      reply to this comment >
  9. [email protected] is How I Cook says

    December 5, 2018 at 10:50 pm

    5 stars
    I may have to try this. Candy thermometers intimidate me but this looks so good. And 20 years? It must be worth it!

    reply to this comment >
    • Tricia Buice says

      December 6, 2018 at 8:06 am

      Thanks Abbe – it is so worth it!

      reply to this comment >
  10. 2 Sisters Recipes says

    December 3, 2018 at 11:50 am

    5 stars
    Love English Toffee!! And hand written recipes with notes are always the best recipes and even most memorable ones too!
    Thanks for sharing!!
    Xo Anna and Liz

    reply to this comment >
    • Tricia Buice says

      December 3, 2018 at 2:11 pm

      Thanks Anna – have a wonderful holiday!

      reply to this comment >
  11. Liz says

    December 1, 2018 at 8:42 pm

    Toffee is my favorite Christmas treat! Yours is a little different than mine as I top with chopped pecans, but I know I’d love your version, too!

    reply to this comment >
    • Tricia Buice says

      December 2, 2018 at 4:58 am

      I’ll have to check out your version Liz. We love it with pecans too! Thanks so much.

      reply to this comment >
  12. Jennifer @ Seasons and Suppers says

    November 30, 2018 at 12:45 pm

    I have never made my own English toffee, so that needs to change this year. Looks perfect and can’t wait to try this one 🙂

    reply to this comment >
    • Tricia Buice says

      December 1, 2018 at 8:47 am

      Thanks Jennifer!

      reply to this comment >
  13. angiesrecipes says

    November 30, 2018 at 12:36 am

    These toffee look so festive and delicious, Tricia. Cool that you are sharing this precious recipe with us.

    reply to this comment >
    • Tricia Buice says

      November 30, 2018 at 12:42 pm

      Thank you Angie!

      reply to this comment >
  14. Susan says

    November 29, 2018 at 5:55 pm

    What a wonderful story, Tricia, and your toffee looks perfectly delicious! I have been making English Toffee ever since my MIL served some that her neighbor made for her shortly after we were married. I begged her to ask the neighbor for the recipe which she did and I’ve used that same recipe for years. Very similar to yours but without any corn syrup or water added. I have to say it’s my all time favorite candy to make and very dangerous to have in the house 😉

    reply to this comment >
    • Tricia Buice says

      November 29, 2018 at 8:44 pm

      Thanks Susan – I bet your recipe is great too!

      reply to this comment >
  15. Pat Simpson says

    November 29, 2018 at 11:31 am

    Thank you. I have been looking for a new holiday dessert. Made the same thing for years. Time for something new. Happy Holidays to you, and Bless you for sharing this recipe.

    reply to this comment >
    • Tricia Buice says

      November 29, 2018 at 2:17 pm

      Happy holidays to you too Pat – and thanks so much. You’re going to love this toffee. Everybody does and it is one of my most requested treats I make. Hope you’ll sign up for our newsletter and get the free e-cookbook with plenty of cookie recipes to try! Thanks again.

      reply to this comment >
  16. Gerlinde @Sunnycovechef says

    November 29, 2018 at 10:17 am

    I like English Toffee but have never made it. Yours looks delicious. Pinned!

    reply to this comment >
    • Tricia Buice says

      November 29, 2018 at 10:52 am

      Thanks Gerlinde – it’s really easy, hope you give it a try.

      reply to this comment >
  17. Pam says

    November 29, 2018 at 9:27 am

    Woo hoo! I love English Toffee but never considered making it until now. And how lucky you are with a great hairdresser back when, who knew how to make this great treat. Glad she shared the recipe with you, Tricia! Take care

    reply to this comment >
    • Tricia Buice says

      November 29, 2018 at 9:49 am

      Thanks Pam – you too!

      reply to this comment >
  18. Chris Scheuer says

    November 29, 2018 at 6:01 am

    I would be hopelessly smitten with this toffee in the house! It probably my favorite candy ever and your version looks amazing!

    reply to this comment >
    • Tricia Buice says

      November 29, 2018 at 9:49 am

      Me too Chris, thanks!

      reply to this comment >
  19. Ula Hardiman says

    November 28, 2018 at 9:12 pm

    Hi, can I use all butter in this recipe? Thanks!

    reply to this comment >
    • Tricia Buice says

      November 29, 2018 at 5:26 am

      Sure Ula using all butter is fine. I personally prefer the combination of butter and margarine but it is fine either way. Thanks for the great question.

      reply to this comment >
  20. Carol says

    October 14, 2018 at 5:54 am

    Hi

    Why have you called the recipe English Toffee when the recipe is clearly American.

    No true British recipe would ask for Corn Syrup simply because it is not easily available here.

    This is a true English Toffee Recipe:
    275g dark brown soft sugar
    325g caster sugar
    225g butter
    350g golden syrup
    300ml double cream
    175ml full fat milk
    2 teaspoons vanilla extract

    Ta

    reply to this comment >
    • Tricia Buice says

      October 14, 2018 at 10:36 am

      Thanks for the comment Carol. Corn syrup and golden syrup are very similar in the way they react in recipes. In the US, corn syrup is more common and often used in candy recipes. Thanks for the English recipe.

      reply to this comment >
  21. Nancy S. says

    October 22, 2014 at 12:38 pm

    I do not find a way to print this re eipe? Usually a print area. Help!

    reply to this comment >
    • Tricia Buice says

      October 22, 2014 at 7:58 pm

      Hey Nancy – I recently transitioned to WordPress from Blogger and have to manually update all my recipes – 4 years of recipes! It’s going to take a while – but I did go ahead and add this one now! Thanks – I really hope you love as much as we do. I’ve already been asked if I was making this again for the holidays. Everybody loves it!

      reply to this comment >
  22. Anonymous says

    December 15, 2013 at 9:35 pm

    Really detailed post! Thanks for all the images, it makes it all the easier to follow the recipe as it goes on. I used all butter instead of butter and margarine and substituted maple syrup for the corn syrup.

    reply to this comment >
  23. Sarah @ The Smart Kitchen says

    December 8, 2010 at 3:12 pm

    5 stars
    Seriously? First peanut butter fudge and now toffee??? You are just hitting all of my favorite kitchen candies. Next you’ll be churning out pralines…

    reply to this comment >

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