English Toffee
Yield:   About 40 pieces (or 2 8x8" squares)
Cook Time:   10 minutes
Tips:  Sprinkle your favorite crumbled nuts over melted chocolate before it hardens. If chocolate separates from the candy when breaking into pieces, simply re-melt those chocolate pieces in the microwave and reapply them to the candy.
  • 2 sticks butter
  • 1 1/3 cups granulated sugar
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chocolate chips or chocolate bar(s) broken into small pieces
  • 1/2 cup nuts (optional)
Line a baking sheet with heavy duty aluminum foil or simply form the aluminum foil into a 16" square and fold up the sides to a 1" height. Butter the aluminum foil and set aside.

Add butter, sugar and water to a medium saucepan and turn heat to medium high. Bring mixture to a bubbling boil and cook, stirring constantly, for about 10 minutes. Continue cooking until
mixture turns into a dark golden brown (or if you have a candy thermometer, heat until temperature reaches 300 degrees). Once the color begins to darken, be ready to remove from heat, because the mixture can get scalded very quickly once it turns dark.

As soon as mixture has turned a dark golden brown, remove from heat and stir in the salt and vanilla. Poor into 8x8 foil and smooth (rubber spatulas work well) to make it even and to create desired thickness (1/4" is a good thickness (as seen in photo above).

After the mixture cools slightly, poor chocolate chips over the top and spread around to help the melting process. Once chocolate is evenly coated over the candy, let sit at room temperature until candy is completely cool and chocolate is hardened.

Break into pieces and store in air-tight container at room temperature or in refrigerator for up to one month.