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. And if you’ve tried making toffee and had the questions: “Why is my toffee soft?” or “Why won’t my toffee turn brown?” you’ve come to the right place! I’ll answer those questions and show you how to turn your next batch around in the right direction.
One of my FAVORITE holiday treats is this English toffee. My aunt made this for our family every year for Christmas and 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 10 years ago was…gritty. Eww. And soft. I was SO bummed! When toffee is undercooked it’s not only soft and gritty, but it tastes bad, too. 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 taken step by step photos of how I make homemade 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
- chocolate chips or melting chocolate wafers
Tips, Tricks, and FAQ for Making Toffee:
- Do NOT double the recipe
- You must use a WOODEN spoon
- Use a 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 an electric flat top stove, med-high worked best.)