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English Toffee with E-Z Gel
Crunchy, buttery, Grandma's English Toffee
Course Desserts
Servings
pieces
Ingredients
Course Desserts
Servings
pieces
Ingredients
Instructions
  1. Butter a 12x18 inch baking sheet; set aside. Melt butter in heavy 4-quart saucepan over medium high heat. Combine sugar and E-Z Gel and add to butter. Add water and corn syrup and bring to a gentle boil stirring constantly with a wooden spoon.
  2. Bring mixture to a rolling boil, then wash down the crystals with a wet pastry brush. Reduce heat tomedium and cook to a soft-crack stage (295 degrees F). Stir in chopped almonds, if desired, and pour onto a greased baking sheet. Spread to uniform thickness while hot. Sprinkle with 1/2 bag milk chocolate chips or grated chocolate; spread when melted and top with chopped nuts. Cool.
  3. Break into pieces and serve.
Recipe Notes

If using unsalted butter add 1/2 teaspoon salt to the sugar and E-Z Gel mixture.

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