If you’ve ever felt intimidated by candy making, give this English toffee recipe a try. Our recipe will help you get it right the first time with step by step instructions and photographs.
One of my FAVORITE holiday treats is this 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 English 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 a soft and under-cooked English toffee recipe 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 homemade toffee. An easy guide to making the perfect English toffee. It actually isn’t hard and uses pretty basic ingredients!
Before you make your first batch be sure to read through my entire post and the helpful tips at the end!
English Toffee Recipe Ingredients:
- 1 c. butter (DO NOT use margarine)
- 1 c. sugar
- 1/2 tsp. vanilla
- pinch of salt
Here are some more helpful hints that my aunt shared with me for this English toffee recipe to be perfect every time.
- Do NOT double recipe
- You 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.