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Madison Area Gluten Intolerance Chapter

English Toffee

1 cup butter
1 cup sugar
2 tablespoons water
1 tablespoon corn syrup

  1. Mix all together and boil (stirring often) until candy thermometer reaches 300 or to hard crack stage (I use ice water to test).
  2. Pour onto a cool cookie sheet (no need to butter).
  3. While still warm, frost with melted real semi-sweet chocolate chips or 2 or 3 squares of semisweet chocolate (I buy a large bar of double chocolate Gillardii at Sams)
  4. Top with chopped pecans*, pressing into the warm chocolate.
  5. Allow to cool slowly at room temperature. Once set, break into small pieces. Do not refrigerate or freeze, leave at room temperature.

Note: I usually make a double recipe.

*Toasting the chopped pecans is especially nice.