English toffee


This is a butter crunch recipe, like a Heath bar. You can spread it with chocolate or not, but this candy is great!

  • 1.5 C unsalted butter (3 sticks–and good butter makes good candy!) plus a little butter for the pan
  • 2 C sugar
  • 1/4C water
  • 3T corn syrup
  • optional: 12 oz chocolate

Melt butter over medium heat in a heavy pan. Add sugar, water, and corn syrup. Stir until completely dissolved, and then stop stirring! Bring to a boil and cook (without stirring!) until the hard crack stage, 300F on a candy thermometer. (If you drizzle some syrup into a glass of water, it would form a hard thread that breaks instead of bending-that’s hard crack.)

Pour the syrup into a buttered 11 x 17 cookie sheet (or aluminum foil on a heat-safe surface). Don’t spread the candy.

If you want chocolate, sprinkle the chips or small pieces on the candy, and then spread with a pastry brush when the chocolate is melted.

 Break it up into pieces when it’s cool. Store at room temp for up to 2 weeks (if it lasts that long!).


About Amital

A die-hard listmaker and observant Jewish mommy of 5, managing the challenges of life bit by bit with the help of a Shalom Bayit book and lists. And chocolate, of course. Lots of chocolate.

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