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English Toffee

 
 
 
2 cups    Sugar  
2 cups    Brown sugar  
2/3 cup    Corn syrup  
1 cup    Water  
¼ tsp    Salt  
1 cup    Butter  
Topping:  
6 oz    Semi-sweet chocolate  
½ cup    Sliced almonds  
 
1 Combine sugars, corn syrup, water and salt in a heavy pan. Blend well over low heat.
2 Cook to firm ball stage, a 240° on the candy thermometer.
3 Add butter and cook to 300°.
4 Pour onto oiled jelly roll pan; cool. Break into pieces.
5 Melt chocolate. Frost both sides of toffee with chocolate and sprinkle with nuts.