Print

Easy Homemade Classic English Toffee

Close-up of broken pieces of homemade toffee recipe, featuring a layer of caramel, nuts, and a dark chocolate topping sprinkled with sea salt.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, buttery, crunchy toffee coated in chocolate. This classic English toffee recipe is simple to follow and perfect for holiday gifting or enjoying as a sweet treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 12 ounces semi-sweet chocolate chips
  • 1 cup chopped almonds (optional)

Instructions

  1. Line a 15×10 inch baking sheet with parchment paper or a silicone baking mat. Lightly grease the paper.
  2. Combine the butter, sugar, and water in a heavy-bottomed saucepan over medium heat. Stir until the butter melts and the sugar dissolves.
  3. Stop stirring once the mixture boils. Insert a candy thermometer. Cook the mixture without stirring until it reaches 300 degrees Fahrenheit (hard crack stage). This usually takes 15 to 25 minutes. Watch carefully to prevent burning.
  4. Remove the pan from the heat immediately when it reaches 300 degrees Fahrenheit. Stir in the vanilla extract and salt quickly.
  5. Pour the hot toffee mixture onto the prepared baking sheet. Spread it thinly and evenly using a heat-safe spatula. Work quickly.
  6. If using almonds, sprinkle them evenly over the hot toffee immediately. Press them lightly into the surface.
  7. Allow the toffee to cool completely at room temperature until hard, about 30 minutes.
  8. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
  9. Pour the melted chocolate over the cooled toffee layer. Spread it evenly to cover the surface.
  10. If desired, sprinkle a little extra chopped nuts or sea salt over the melted chocolate layer.
  11. Let the chocolate set completely at room temperature or chill briefly in the refrigerator until firm.
  12. Once the chocolate is set, break the toffee into irregular pieces. Store in an airtight container.

Notes

  • Use a heavy-bottomed pan to help distribute heat evenly and prevent scorching the sugar mixture.
  • If you do not have a candy thermometer, you can test the temperature by dropping a small amount of syrup into ice water; it should form hard, brittle threads that snap cleanly.
  • For a crispier texture, you can lightly toast the almonds before sprinkling them on the hot toffee.
  • This recipe makes a great homemade candy for holiday gift boxes.

Nutrition

Find it online: https://delishcraze.com/easy-homemade-toffee-recipe/