Recipe: English Toffee

Read all of the directions and plan it out before you start.  You should do some steps in parallel.

Cooking time: 35-45 min.

What you’ll need:

  • 1 cup water
  • 2.5 cups sugar
  • 1 lb butter
  • Whole almonds (Optional)
  • 3 bars Hershey’s milk chocolate
  • Long handled wooden spoon
  • Deep pot
  • Candy thermometer
  • Cookie sheet
  • Microwave safe glass bowl
  • Rubber spatula

Bring sugar and water to a slow boil, cover, and boil on medium heat for 4 min. (No peaking!)
Create cooling bath that you can set the cookie sheet in.
Apply thin coat of butter to the cookie sheet.

Carefully add butter to syrup one stick at a time and stir. Wait until each stick is fully melted before adding the next.
Add a large handful of whole almonds to mixture.

Stir on medium heat until 310 deg. F. (Hard Crack).
Turn off heat.
Wipe off the thermometer on edge of pan to clean.
Pour onto cookie sheet.
Place cookie sheet in cold bath.

Wait 20 min, then apply chocolate.
To melt chocolate:
Place 3 bars in glass bowl
Microwave 50% power for 1 min, stir, and then for another min. at 50%.
Spread colocate onto the toffee with a rubber spatula.
Optional: Dust with finely chopped almonds.

Once everything is cool, crack and enjoy with your friends.

Don’t try to make two batches at once.