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English Toffee

Course: Dessert
Author: Amy Latta


  • 1 cup sugar
  • 1 cup butter
  • 1/4 cup water
  • 6 oz milk chocolate chips
  • Optional: chopped pecans decorating sugar


  • In a heavy 2 quart sauce pan mix together:
  • cup sugar
  • cup butter
  • /4 cup water
  • Stir constantly until mixture reaches 300 degrees on a candy thermometer.
  • Pour on to parchment (Make sure it is on a heat resistant surface). Spread out to 1/4 inch thickness. You'll need to work quickly because the mixture hardens fast!
  • Let mixture cool 3-4 minutes.
  • Sprinkle with 6 oz milk chocolate chips. Let the chocolate melt & then spread evenly over toffee.
  • Optional: Sprinkle with crushed pecans or decorating sugar.
  • Let cool completely (It usually takes about an hour in the refrigerator).
  • Break into bite size pieces.