English Toffee

Request: English Toffee Recipe

Looking for a recipe for a dessert that was called "English Toffee". It was served in our school cafeteria in Waukegan, IL. and we also made it in our home economics class. It was very rich, had graham cracker crust and a chocolate filling of some sort, but I can't remember what other ingredients and have lost the recipe for it. Does this ring a bell to anyone?

Tammy from Missouri

Feedback:

RE: English Toffee Recipe

English Cream Toffee Recipe

I've had this for a while, cant remember where I got it other than a candy site. Just made it again and it is fantastic! I also add in chocolate chips when it is poured out on the sheet and setting up well. Just be careful about how long you cook it. Make sure that you stir it continuously, but not too fast either! Good Luck.

• 2 cups brown sugar
• 1/2 lb. butter
• 3/4 cup golden syrup
• 1 300 ml tin Eagle Brand Sweetened Condensed Milk

Bring to boil in heavy pot (MEDIUM Heat). Boil hard, stirring constantly until toffee threads in cold water (about 20 minutes). Pour onto buttered baking sheet. Cool, turn sheet upside down and break into pieces. Nuts may be added to pan before toffee is poured. (10/29/2006)

By

RE: English Toffee Recipe

Does this look familiar?

http://southernfood.about.com/od/browniesbars/r/blbb565.htm (10/30/2006)

By mef1957

RE: English Toffee Recipe

No, the one from the link sounds good but that isn't it. This one had Baker`s chocolate in it I am almost sure, it had a very creamy consistency, I do remember you put in the fridge to set it up. I also don't remember nuts being in it, so really not sure why they called it English Toffee. For the "crunch" I think there was just the crumbled up graham cracker crust mix on the top. (10/31/2006)

By Tammy

RE: English Toffee Recipe

Is the recipe from a Pillsbury Cook Off? If so, I think this is it. Only thing, this one uses nuts on top. If not, I'll keep looking for you as I have numerous cookbooks to page through :)

ENGLISH TOFFEE BARS

Ingredients :

• 15 graham crackers (2 1/2" x 2 1/2")
• 1 cup firmly packed brown sugar
• 1 cup butter (do not substitute)
• 1 (6 oz.) pkg. chocolate chips (I use
• Nestle's milk chocolate)
• 1/4 cup chopped nuts (do not omit)

Preparation :

In a foil-lined 13x9 inch cake pan (grease the foil with butter), arrange the graham crackers. Entire bottom of pan must be covered with graham crackers, you might have to break to make an even fit. In medium saucepan, combine the brown sugar and butter and bring to a boil. Remove from heat, pour over graham crackers. Bake in 400 degree oven for 5 minutes. Remove and immediately sprinkle with chocolate chips and as soon as the chips are soft, spread over the top of the cracker crust. Sprinkle with nuts. Chill at least 30 minutes or until chocolate is set. Break into pieces of all shapes and sizes (like English toffee candy). Store in refrigerator. These freeze nicely. Yield: at least 24 bits and pieces. (11/01/2006)

By SweetCali40

RE: English Toffee Recipe

These recipes all sound very good but what I am looking for was a dessert, almost had a mousse-like consistency. Sort of truffle tasting if that makes sense, was cut into slices and served cold. (11/01/2006)

By Tammy

RE: English Toffee Recipe

HMM, you use a mixture of Imperial measurements and Metric. what is 1/2 lb? is that pound? Could you let us know what that is in Metric? thanks. Beats me why the U.S.A doesn't convert to metric like the rest of the world.

Editor's Note: Yes, that is a half a pound. It would be 226 grams. We've been working on online conversion tables but so far haven't finished them. As for why? Who knows? (03/25/2007)

By Paula

RE: English Toffee Recipe

I think I have the recipe you need.

• 2 cups graham crackers, crushed
• 1 stick butter

Mix and place 2/3 in 9x13 inch pan

For the filling:

• 2 squares Baker's chocolate, melted and slightly cooled
• 2 sticks butter

Beat with mixer and then add

• 2 eggs
• 1/2 tsp vanilla
• 1/2 cup dry milk

Beat for about 5 minutes. Pour into pan and top with remaining graham crackers. (09/06/2007)

By Diana from Indiana

RE: English Toffee Recipe

Thank-you Diana, that is pretty close I think. But just wondering, no sugar in it? And does it go by a different name? (09/06/2007)

By Tammy

RE: English Toffee Recipe

Hey Tammy from Missouri, I don't have the recipe right now but my sister has it . We went to Martinsville High School in Martinsville Indiana. She is supposed to send it to me as soon as I get it I will send it to you. I remember it well. We used to be so excited to buy our lunch on the day they served it! Carol from Florida. (10/04/2008)

By Carol

RE: English Toffee Recipe

I'm from Waukegan too, and remember this yummy dessert from the school cafeteria and home ec class. Please post the recipe if you find it. I've been searching for this one for awhile. (10/15/2008)

By Nancy

RE: English Toffee Recipe

I also went to Martinsville Schools in Martinsville, IN and have been looking for this recipe. If anyone has found it, PLEASE post it. The one from Diana of Indiana looks like it may be it, is it? (10/30/2008)

By Mary S.

RE: English Toffee Recipe

I have been looking all over for this recipe from school as well- these were always my favorites. Please let me know when you have it available! Thank you so much. (11/30/2008)

By Erin E.

RE: English Toffee Recipe

I also went to school in Martinsville, or Brooklyn IN. My sister and I had looked for this for years. I'm so excited to see others looking! lol I'll have to add the recipe that I found when I get home and compare it to the ones on here. Good Luck! (02/25/2009)

By MARILEE

Request: English Toffee

I am looking for a recipe for English toffee.

By Denver Bob from CO

Feedback:

Old English Nut Toffee

• 1 lb. butter
• 1 lb. sugar
• 1/2 cup coarsely chopped almonds (leave skins on)

Directions:

Combine all ingredients in a 3 qt heavy saucepan. Heat slowly to boiling point and boil gently until mixture reaches 305 degrees F (hard crack stage) or until it is a golden brown color. Stir constantly while candy is cooking. When required temp is reached, pour out on a well oiled marble slab or large baking sheet. Spread flat with an oiled knife. Let stand several min, loosen bottom and mark into squares. Then, if desired, candy may be covered with a thin layer of melted dipping chocolate. Then, sprinkle with additional nuts. When cool, carefully break into pieces. keep in a tightly covered container. The flavor improves if candy is allowed to mellow for several days. 80 pieces or 1 5/8 lbs. This recipe is from an old cookbook called "Modern Encyclopedia of Cooking" 1947 (11/18/2009)

By Sharon Rose

RE: English Toffee

Try About.com or Cooking.com they have more recipes than you can imagine. (11/18/2009)

By castleberrycc

RE: English Toffee

This tastes just like English Toffee and is so easy to make.

Toffee Candy

• Cookie sheet with sides and covered in foil
• 1 pkg of saltines
• 2 sticks of butter
• 1 cup brown sugar
• 1 bag milk chocolate chips
• chopped nuts (optional)

Put saltines on cookie sheet to cover the bottom in 1 layer. Melt butter and sugar in pan stirring constantly til caramelized about 10 min. Pour over crackers. Put in preheated oven 450 degrees F for 5 minutes.

Turn off oven and fix crackers so they lay flat. Pour 1 bag chocolate chips over top and spread evenly with knife. Sprinkle nuts over chocolate. Let cool. Refrigerate 8 hours, covered in foil. Break into pieces. (11/19/2009)

By soochatty

Request: English Toffee

Ingredients

• 1 cup butter
• 1 1/3 cup sugar
• 1 Tbsp. white Karo syrup
• 3 Tbsp. water
• 1 cup blanched toasted almonds, coarsely chopped
• 1 bar milk chocolate
• 1 cup blanched toasted almonds, finely cut

Directions

Melt butter; add sugar, corn syrup and water. Cook to 300 degrees watching carefully after thermometer reaches 280 degrees F. Quickly stir in coarsely chopped warm nuts; spread on ungreased warm non-stick pans; cool. Lift corners as it cools and pull out to make it thin. Turn out on wax paper; spread top with half of melted chocolate and finely chopped nuts. Chill in refrigerator to firm chocolate. Cover with waxed paper and invert. Spread other side with remaining chocolate and nuts. Chill. Break into pieces when cool.

By Robin from Washington, IA