English toffee is one of the most beloved confections that I share over the holidays. At the last minute I decided to whip up some for a Christmas luncheon with friends…and instead of topping with chopped pecans, I went another route and added Heath bar chunks for this Double Dose English Toffee. Why didn’t I think of this before??? A double dose of toffee is a double dose of deliciousness….and my girlfriends agreed.
This is the English toffee recipe I’ve been making for years. It took me many attempts over the years to find the right recipe, the right peak temperature and the right technique. I have a few tips for making the perfect toffee on a previous post featuring the classic version. Unless you are a master candy maker, a candy thermometer is imperative. And this recipe takes some patience…don’t be tempted to crank up the heat at the end to hurry things along. Slow and steady is the key to success. One friend gave me the ultimate compliment when a bowl of my toffee was passed around the after lunch. Her mom made toffee each year at the holidays…and mine was the only other toffee she’d tasted that rivaled her dear mother’s version. I think you’ll find it amazing, too.
- 1 cup chopped Heath bars
- 2 sticks butter
- 1 cup sugar
- 6 tablespoons light corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla
- 12 ounces milk chocolate, chopped