Toffee is my favorite holiday treat. Buttery English Toffee. I try to make just enough to give away so I can only snack on the small broken shards….mmmmmmm. It took me years to master this candy. A good quality candy thermometer is imperative…it’s the key to getting the toffee candy to the right “crack” or consistency. I’ve listed my best tips for making perfect English toffee below:
As with fudge and caramels, you need an accurate candy thermometer.
Keep your burner on medium high…any lower and it will take forever to come to temperature and any higher, it will cook too quickly and the texture will be off.
- 1 cup chopped pecans, toasted (8 minutes at 350º)
- 2 sticks butter
- 1 cup sugar
- 6 tablespoons light corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla
- 8-12 ounces milk chocolate, chopped