English Toffee

Serves per 1" square

English Toffee
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  • 2 cups butter
  • 2-2/3 cups granulated sugar
  • 1/3 cup water
  • 1/4 cup light corn syrup


  1. Prepare a 12x16 inch cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray.
  2. Combine the butter, sugar, water and corn syrup in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter.
  3. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.
  4. Continue to cook the candy, stirring frequently, until it reaches 300 degrees.
  5. Remove from heat and pour it onto the prepared baking sheet. Spread the candy to an even thickness. Allow the toffee to begin to set, then score the toffee into small squares with a non stick cooking spray coated knife.
  6. Once the toffee is cool, break it apart on the scored lines into small squares.
Recipe Type: Dessert


Line your cookie sheet with foil and spray liberally with cooking spray.

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In a large saucepan over medium heat add butter.

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Next add the sugar.

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Finally pour in the cornsyrup and water.

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Insert a candy thermometer and bring everything to a boil.  Be careful, this mixture is extremely hot and can burn you severely if you are not careful.

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Once its reaches 300 degrees F remove from heat and pour onto cookie sheet.

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As it begins to cool use a knife and make score marks in the toffee so it will break apart easily.

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Once the toffee is completely cool, break into pieces and enjoy.

English Toffee


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  1. [...] January 8: English Toffee Day [...]

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