You can’t tell me that the holidays are done! It’s not truly over until you are passed out in a sugar induced coma on New Year’s Day. (I know we were healthy yesterday, but that earns us the right to be gluttons for another few days, right?) Well, we here at Two Carolines have got your back. This toffee recipe is super easy and ever since my rad friend Betsy taught my roommates and I this recipe years ago in San Francisco, it’s been my go-to! She was kind enough to offer to share it with all of you, as well! Lucky us, right? So, without further ado, here is Rad Betsy with her perfect 1, 2, 3 Toffee recipe…
I’m so happy to share my family’s homemade english toffee recipe! For as long as I can remember, this toffee has been a staple of the holiday season in my house. My grandmother use to make it during the holidays, my mom still makes it during the holidays to gift to friends and neighbors and now I do the same. It’s always a hit, has a big wow factor and couldn’t be easier to make.
The method we use is the “1, 2, 3 recipe.”
1 cup granulated sugar
2 sticks salted butter
3 tablespoons water
Put all ingredients in your biggest, heavy-dutiest frying pan on HIGH. Before you do this make sure you have an 8 or 9 inch metal cake pan right next to you.
Cook on high stirring CONSTANTLY with a wooden spoon. You’ll watch it change from a melted butter looking mixture to a more creamy looking mixture and before you know it, it’ll start turning light brown. Literally stir, stir, stir, stir until it’s basically the color of a brown paper bag (that’s how my mom and grandma always described it…no candy thermometers involved!). While still stirring the boiling hot mixture, pour it into your cake pan and you’re done! It will literally be just starting to smoke when you quickly dump it carefully into your cake pan.
I usually take my frying pan directly to the sink and turn hot water on it right away and I use my spoon to scrape out any remaining toffee.
Let the toffee cool in the pan for apx. 10-15 minutes or until you can sprinkle chocolate chips on it without them sinking right in (about 10 minutes). The remaining heat from the toffee will melt them within a couple of minutes. Once melted, smooth them over the top with the back of a spoon. Traditionally, I top them with finely chopped walnuts but you can experiment with whatever you like (fleur de sel for your non-nut friends is delicious)!
Once completely cooled and chocolate is set, turn it out on a big sheet of foil. I then gently bang/tap it into pieces with a mallet or my knife sharpening tool from my knife block…whatever works.
Added bonus is the nuts that remain on the foil make the BEST ice cream topping. Nuts with little shards of toffee and chocolate = heaven.
So that’s the official Taylor/Heywood/Santos family recipe! It can take a tiny bit of practice. If you cook it too long, you’ll know it b/c it’ll have a slightly bitter taste. If you cook it too little, it may be a bit chewy. You’ll get it though! It’s really quite an easy process. I have two cake pans and I’ll usually do two batches late in the evening…get them all ready and then in the morning they are perfectly ready to prep and package up for friends and neighbors.