Ever since I was a child I’ve loved a good bit of toffee. Sadly its scarcely found around these parts. Whilst I was at home I indulged myself in several bags of Thorntons finest. I was having a chat with my nan during one of these indulgences when she informed that toffee is actually very easy to make.  Never one to ignore my nan’s advice I decided to get around to giving it a go and was surprised at how quick and easy it is.


225g of butter

200g of white sugar

3 tablespoons of water

75g of chopped mixed nuts (optional)

1 bar of dove chocolate (optional)


Cut the butter into smallish chunks and put into a saucepan. Add the sugar and water then turn on the heat. As the butter melts and everything combines try not to stir the mixture however tempting it may be as this can cause sugar crystals. You may tip the pan but try to leave it alone.

Once it starts to get going it will become a lovely pale yellow foam, this will continue to get darker and darker until it starts to get golden brown. When it becomes an amber color you can now start to stir it gently with a wooden spoon. The mixture will be flecked with little brown streaks and have reduced and become less foamy by the time its done. This will take about 8-10 minutes.Do make sure it’s a good toffee color before taking it off the heat.

Pour the toffee into a non stick pan over the nuts if using them. If you’re topping with chocolate add the chunks to the top of the toffee. It should melt reasonably quickly, then you can make a nice swirly pattern on top. Leave to cool then smash into pieces once it’s set. Voila lovely scrummy English toffee.



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