My Grandmother's English Toffee

Submitted by: jej
Last Updated: 12/22/2005

ENGLISH TOFFEE

This is one of my favorite recipes from my English grandmother. I've no idea if her parents brought the recipe with them when they came from their native land just before the 1850s. When I asked my sister to send the recipe after misplacing my own copy, she wrote:

"I just gave away my two cast iron skillets that I made caramels and toffee in. They had gotten so yucky that black specks would come off in food. I couldn't think of anything I really needed them for until just now -- I'd ALWAYS used one of those skillets. But I really don't need to be making those goodies anymore. We all would be better off without the calories."

1/2 lb butter
1/2 lb brown sugar
5 T water
1/4 t salt

1/2 lb German's sweet chocolate, grated
1/2 lb blanched almonds -- Chop half of the almonds, leave half whole.

Butter 8" sq pan, sprinkle with 1/2 of the chopped almonds,
then sprinkle 1/2 of the grated chocolate.

Cook butter, sugar, salt and water together in large size skillet. Cook slowly, keep stirring, to 300 degrees (brittle)
Stir so that it does not stick at all.

Add 1/2 of the almonds (whole, if you wish) and pour into pan.
Cover with remaining grated chocolate and nuts.

Mark into squares. [I often liked to NOT cut this into squares, but rather to break into small pieces. It's been a few years since I made this, but I remember just poking the point of a knife into the toffee, and letting it break it off. The knife point went in wherever I felt the piece could be smaller. I felt it was more interesting that way. Let the fudge be 'square.' 😉

• This topic was modified 8 years, 5 months ago by S_Wirth.