One of my FAVORITE holiday treats is English toffee. I love this stuff. My aunt made this for our family every year for Christmas. I looked forward to it every year! When I grew up and got a place of my own I asked her for the recipe so that I could start making it for gifts.
My first batch of toffee 8 years ago was…gritty. Eww. And soft. I was SO bummed! But I wasn’t going to give up. Making it is so much cheaper than buying it so I kept trying. And the second batch turned out great!
I’ve also been the recipient of soft and under-cooked toffee from friends and not only is the texture off, but when it is under cooked it tastes bad too. So I’ve taken step by step photos of how I make toffee. An easy guide to making the perfect English toffee. It actually isn’t hard and uses pretty basic ingredients!
Must use WOODEN spoon
Use clean, dry pan for each new batch.
Cook over high- medium/high. My stove is gas and tends to cook really hot, really fast. So I usually drop the heat to medium for my toffee, but in years past when I had a electric flat top stove, med-high worked best.
I’ve received emails with success stories and some that had batches that didn’t set up. I’ve added those emails to the comments section as well as my replies to those ladies in case the answers I gave could help other readers in the future.