English Toffee

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Ingredients Nutrition


  1. Get a cookie sheet ready with wax paper on it.
  2. In a medium size pan on medium heat, melt margarine and sugar.
  3. Stir constantly until you reach 285 degrees on the candy thermometer.
  4. (Usually about 15 minutes when hard crack stage sets in. You can also test in a glass of cold water by dropping in a bit and seeing if it hardens and is crunchy, which means it is ready).
  5. Pour mixture onto wax paper cookie sheet and let cool.
  6. This is the time to add nuts as well.
  7. In a double boiler (or in a pot that is atop a pot of steaming water) melt 1 teaspoon of shortening, and then add a 12-ounce bag of chocolate chips.
  8. When melted, pour on one side of the toffee batch, and spread out.
  9. Put in fridge and let cool.
  10. When chocolate has hardened flip entire toffee batch over on another piece of wax paper and peel off old wax paper.
  11. Repeat double boiler procedure and put in fridge.
  12. After cooled, you can now break up and eat.
  13. Store candy in the fridge for up to 2 weeks.

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