English Toffee – a delicious recipe with butter, sugar, lecithin, corn syrup, salt, nuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In 2 or 3 quart heavy sauce pan, melt butter over a low heat. Add the sugar and lecithin and stir constantly with a wooden spoon over
2
a medium high heat, until mixture comes to a boil. Add the corn syrup and continue to cook over a medium heat, stirring constantly to prevent burning in the bottom, until temperature reaches 295u00b0.
3
Remove from heat.
4
To the cooked mixture, add salt and nuts and gently mix in.
5
Pour into a well buttered shallow pan.
6
Smooth out with a knife to a thickness of approximately 1/4 inch.
7
Before toffee sets and becomes firm, score into uniform rectangles about 1 inch by 2 inch size, with a knife.
8
When cool and firm break into rectangular pieces. Toffee pieces can be left uncoated or they can be dipped in chocolate.
9
Toffee should be stored in a air tight container or plastic bag to prevent softening.
1015
kcal
Calories
71
g
Fat
101
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 1/2 cubes of butter or 1 lb of margarine, 2 cups of sugar, 1/2 tsp lecithin, 1 Tsp light corn syrup, and more.
Yes, English Toffee falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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