Everyone should have a quick and easy dessert recipe on hand for unexpected guests or as a quick food gift. One may not think of making candy as a quick dessert, but English toffee comes together in under 15 minutes. English toffee is a butter toffee topped with melted chocolate. This candy is fabulous as is, but can easily be jazzed up with nuts or dried fruit on top.
This Examiner is a big fan of Heath Bar, which is almond flavored butter toffee with a chocolate coating. Instead of the standard vanilla extract in this recipe, she decided to add pure almond extract to the candy instead. The toffee has a nice hint of almond which accents the chocolate on top as well. English toffee is the perfect quick and delicious holiday treat and you should already have most of the ingredients on hand. Be sure to remember to buy pure almond extract as there is no comparision! The Norfolk Farm Fresh or Harris Teeter sells McCormick brand or the Richmond based Sauers.
Easy English Toffee
- 2 sticks unsalted butter
- 1 cup sugar
- 2 tsp water
- 1/4 tsp kosher salt
- 2 tsp pure almond extract
- 1 cup semi-sweet chocolate chips
- nuts or dried fruit - optional
Prepare a large sheet pan with parchment paper or a non-stick pad.
In a large saucepan over low heat, slowly melt the butter, sugar, water and salt together. Once this has melted, about 5 minutes, turn the heat up to medium high and stir continuously.
The mixture will begin to boil and it will double in size, hence the reason for a large pan. Continue stirring constantly. Once the mixture has thickened using an instant read thermometer or a candy thermometer, take the mixtures temperature. When the toffee has reached 305 degrees, quickly remove the pan from the heat and stir in the almond extract.
Quickly and carefully pour the toffee onto the prepared sheet pan and spread into desired shape. Lastly, sprinkle the chocolate on top of the hot toffee and let it begin to melt. Gingerly spread the melted chocolate on top of the toffee and sprinkle with any other desired toppings. Let the toffee come to room temperature for 20 minutes, then transfer into the refrigerator to harden completely.
Once the toffee has hardened, break into shards and store in an airtight container in the refrigerator. Homemade toffee, if stored properly, can last for about 4 weeks - that is if it lasts that long!
Recipe adapted from Cooking for Engineers
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