Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
English Cream Toffee
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This English cream toffee recipe is a sweet throwback with a homemade twist. Perfect for when you need a little nostalgia with your sugar rush.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
2 comments
ingredients
2 cups brown sugar
1/2 pound butter
3/4 cup golden syrup
1 can sweetened condensed milk
directions
Bring to boil in heavy pot. Boil hard, stirring constantly until toffee threads in cold water (about 20 minutes). Pour onto buttered baking sheet. Cool. Turn sheet upside down and break into pieces. Nuts may be added to pan before toffee is poured.
cook's notes
I really liked this one. It was very much like a famous Toffee bar you can purchase on the store shelves here. It was a devil to cut after making it though, so I just make it for special occasions now, or pour it into the bottoms of muffin tins, so that each piece is a certain size around.
added by
yikes_edoc
recipe tips
Use a heavy-bottomed saucepan to prevent the mixture from burning.
Butter the baking sheet well to keep the toffee from sticking.
Stir the mixture constantly so it cooks evenly and doesn't burn.
Be very careful when handling the hot toffee mixture, as it can cause severe burns.
Test the toffee in cold water if you don't have a candy thermometer.
Break the toffee into pieces while it's still slightly warm so it crumbles less.
For uniform pieces, score the toffee with a knife before it fully hardens.
Try adding a pinch of salt for a salted toffee variation.
Remember, making candy is a precise process, so measure the ingredients carefully and follow the timing and directions carefully.
common recipe questions
Can I use a different type of sugar instead of brown sugar?
Yes, you can use white sugar, but brown sugar adds the classic English cream toffee flavor.
What can I substitute for golden syrup?
You can use corn syrup or honey as a substitute.
Is it necessary to use a candy thermometer?
While not strictly necessary, a candy thermometer helps in monitoring the correct candy stage.
Can I add chocolate to this recipe?
Yes, you can pour melted chocolate over the cooled toffee for a chocolate-covered version.
How do I know when the toffee is ready?
The toffee is ready when it reaches the hard crack stage, which is about 300 degrees F to 310 degrees F.
Can I make this toffee without sweetened condensed milk?
Sweetened condensed milk gives the toffee its creamy texture, so it's an essential ingredient.
What type of nuts can I add?
Almonds, pecans, or walnuts work well in this recipe.
How do I store the toffee?
Store in an airtight container at room temperature, separating layers with parchment paper.
Can I make this toffee in advance?
Yes, it can be made a few days in advance and stored in an airtight container with layers of parchment between the pieces.
Is there a way to make this toffee softer?
Cooking to a slightly lower temperature results in a softer toffee. Soft crack stage is 270 degrees F to 290 degrees F.
tools needed
Heavy Bottomed Pot: For boiling the mixture of brown sugar, butter, golden syrup, and sweetened condensed milk. A heavy bottom helps prevent the sugar from scorching while cooking.
Measuring Cups and Spoons: For measuring the brown sugar and golden syrup.
Buttered Baking Sheet: Used for pouring the toffee mixture onto it after cooking. Greasing the baking sheet beforehand prevents the toffee from sticking.
Wooden Spoon or Silicone Spatula: For stirring the toffee mixture continuously as it cooks.
Candy Thermometer (optional): For checking the temperature of the toffee mixture, though the recipe specifies boiling until it threads in cold water. Thread stage is 230-235 degrees F.
Cooling Rack (optional): For placing the baking sheet on to allow the toffee to cool down evenly before breaking it into pieces.
Knife or Mallet: If the toffee needs to be broken into pieces, a sharp knife or mallet will help cut through the cooled toffee.
what goes with it?
Chocolate Sauce: Drizzle over toffee pieces for added richness. The deep chocolate flavor enhances the sweet notes in the toffee.
Ice Cream Topping: Crumble toffee over vanilla or salted caramel ice cream. The crunchy texture of the toffee contrasts beautifully with the creaminess of the ice cream.
Cheesecake Crust: Use crushed toffee as a base for cheesecake. The sweet, buttery flavor of the toffee adds depth and a chewy texture that pairs well with the smoothness of cheesecake.
Coffee Flavoring: Stir pieces of toffee into a cup of hot coffee or espresso. The heat melts the toffee slightly, infusing the drink with sweetness and a hint of buttery flavor.
Chocolate-Covered Toffee: Coat the toffee in melted dark chocolate and sprinkle with sea salt. The bitterness of the dark chocolate contrasts with the sweetness of the toffee.
Baked Goods Ingredient: Chop toffee and add it to cookies or brownies. The toffee pieces will melt slightly during baking, creating pockets of caramelized sweetness throughout.
Topping for Pudding: Crumble toffee over butterscotch or chocolate pudding. This adds a crunchy texture and a sweet finish to the smooth, creamy pudding.
Trail Mix: Combine chopped toffee with nuts, dried fruit, and chocolate for a sweet and salty trail mix.
Charcuterie Board Addition: Include broken pieces of toffee on a cheese and charcuterie board. It offers a sweet contrast to savory cheeses and meats.
nutrition data
390 calories, 18 grams fat, 57 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
When you say golden syrup are you talking about light corn syrup?
No, golden syrup is its own product. This is an English recipe where they readily use Lyle's golden syrup (it can be found in the US now, however). There are ingredients you can substitute but you won't quite get the same results. Worth looking for or ordering on Amazon.
January 1, 2020
Warning! Highly addictive with its buttery velvet texture.
August 27, 2019
just like I remembered
This was a great recipe, it taste just like I used to make it. Thanks for the recipe. Miguel
April 3, 2005
This is a great recipe, came out perfect. Very buttery and yummy!