Day 9: I hadn’t made candy since school, but with the holidays approaching I decided to try making toffee. It turned out to be simple and very satisfying. The only hiccup was that my pot was too shallow for the candy thermometer, so I had to hold it while the mixture cooked. Other than that, the process was straightforward, and the caramel smell while it cooked was wonderful.
This English toffee is crunchy, buttery, chocolate-covered, and studded with nuts. It’s addictive—easy enough for a first-time candy maker and perfect for holiday gifts. If you want a reliable starter recipe for toffee, this one is a great choice. See you back tomorrow!
English Toffee
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Ingredients
- 8 oz (227 g) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, (two 4oz bars)
- ¾ cup (84 g) pecans, finely chopped
- 1 cup (226 g) butter, (2 sticks)
- 1 cup (200 g) granulated sugar
- 2 Tbsp water
- ⅛ tsp salt
- 1 tsp vanilla extract
Instructions
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Preheat the oven to 350°F (175°C). Toast the chopped pecans on a baking sheet for 6–8 minutes until fragrant. Alternatively, toast them in a skillet over medium heat, stirring frequently until fragrant.
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Line a 10-inch square pan with heavy-duty aluminum foil, forming 1-inch high sides. Place the foil-lined pan on a baking sheet and set aside.
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In a heavy saucepan, combine the butter, sugar, water, and salt. Cook over medium heat, stirring occasionally, until the mixture reaches 305°F (the hard-crack stage). Watch closely after it reaches about 290°F, as the temperature can rise quickly.
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When the toffee turns a deep golden brown (this can take around 30 minutes), remove the pan from the heat and stir in the vanilla extract. The mixture may bubble up, so take care. Pour the hot toffee into the prepared foil pan; it will spread but may not reach the edges. Allow it to cool at room temperature for about 45 minutes, or until fully hard.
Notes
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