English Toffee

A wonderful, tasty candy with an old time flavor:

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Take 3 parts brown sugar (molasses and white sugar works)
5 parts glucose (corn) syrup
1-1/2 parts butter
3 parts milk (sweet condensed milk)
and a bit of salt.

Ideally, add the butter first, next the milk and glucose, and fully emulsify before you add the sugar. Stir constantly as you boil to a high heat (295 degrees). Scraping the sides often and mixing continuously are critical to a good toffee since toffee mass does not conduct heat well and the mixture readily burns in the kettle. The mixture carmelizes as it reaches the 295 degree temperature. You can use a thermometer or do a "crack test". A crack test is to take a small sample of the toffee on a spatula and immerse in cold water. The confectioner judges the degree of cooking by the texture of the mixture. This method is quick and reliable.

Remove toffee mixture immediately from pan to prevent further carmelization. Pour into a tray, cut into bars as it is cooling or pour mixture into rubber molds.

Once the bars are cooled they can be dipped in chocolate and covered with nuts.

The most commonly diced nut used is the peanut because the rich peanut flavor compliments the butterscotch taste of the toffee and chocolate. The almond is the second most common for this application for similar reasons and the almond is considered a more expensive nut than the peanut so the product is more upscale using almonds.

A number of manufacturers use an assorted diced nut which has a combination of peanuts, almonds, cashews, brazil nuts, and pecans.

English Toffee is not the same as our Grandma's Brittle. Grandma's Brittle is a toffee that is hand dipped, not enrobed, and the nuts are bedded on each piece, not dusted as in English toffee. the cores use different ingredients. If you have a recipe that you would like to share with us, please drop us a note. Thank you!