english toffee

How To Make english toffee

• 1

  Line large cookie sheet with foil, extending over the edges. In 3 quart , melt butter then stir in sugar, corn syrup and water. Cook over medium high heat to boiling, stirring until sugar is dissolved. Using a candy thermometer, cook over medium high heat to soft crack (290 degrees, about 15 min. Soft crack is between 270-290 degrees but this is better to keep to the higher temperature or the toffee will be too chewy and stick to your teeth). Pour into pan and spread evenly. Cool 5 minutes or until top is just set. Sprinkle chocolate on top, evenly. Top with nuts. Press nuts into chocolate and let cool several hours. If necessary put into the fridge. Lift candy from pan by foil. Break into pieces. Store in airtight container between sheets of wax paper.
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