Dark English Toffee

"This is sweets for the sweet!! Another great recipe from our regional magazine "Saltscapes". We have gotten many great recipes from here. Demerara sugar can also be used for this recipe."
 
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Ready In:
15mins
Ingredients:
5
Yields:
1 pound
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ingredients

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directions

  • Combine all of the ingredients in a heavy-bottom saucepan over medium heat. Heat slowly, stirring until the butter has melted and the sugar has dissolved.
  • Increase the heat and bring the mixture to a boil. Cover and gently boil for around 2 minutes.
  • Remove the cover and continue to boil, stirring occasionally, until the mixture reaches 300°F on a candy thermometer; it should take 10-15 minutes.
  • Pour the mixture into a buttered 6x6-inch pan, let the toffee cool to the touch and score it into 1-inch squares. Let the toffee cool completely; turn it out onto a board, bread the toffee into pieces and warp them individually in squares of waxed paper. Store at room temperature in an airtight container.

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RECIPE SUBMITTED BY

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
 
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