Hi Bold Bakers. In my opinion, edible gifts are always a welcomed treat. They are handmade with
love. On biggerbolderbaking.com I've got recipes for fudge,
truffles, candies but I don't have a recipe for English Toffee which is an absolute must,
so that's what we're going to make right now. To make it all you need are these few ingredients.
You don't need anything fancy like corn syrup, Golden syrup, glucose syrup just these four
ingredients. So I'm just going to put these into a heavy bottomed saucepan like so, and then you're
going to follow me over to the stove. So turn this on to a medium low heat and all we're
going to do here is let that sugar dissolve. Let the butter melt, and then we can bring it up to
a simmer. So if you've never had English toffee before, you're in for a treat. It is very similar
to in the United States to a Heath bar in Ireland and England, a Daim bar which I absolutely adore.
It is super delicious. It has vanilla, salt, so it's so yummy and is perfect for this time of
year. So there you go. Our sugar has dissolved, just takes a few minutes. Now here's what I'm
going to do. I'm going to stick in a candy thermometer now. A candy thermometer is just
good to have it kind of buys you insurance. So the heavy lifting part of this recipe is already done.
You got everything into the pot. Now what we do is we stand here, we stir and we wait for it to reach
around 285 on the thermometer until it gets that lovely Golden Brown. So the difference between
making this candy compared to other candies that I've made, we're actually going to stir this as
it cooks. So here I have a little whisk. And every so often, just whisk it together to just emulsify
that sugar and the butter, and so you know my rule about making candies or working with sugar. Stay
next to the stove. You don't want to walk away and leave a hot pot on. So you see pretty fast,
it starts to change color. This is why we're whisking 'cause we just whisk that color in
and then overtime just a few minutes it starts to get darker and darker. So a
good rule of thumb when you're making candies and caramels and things like that don't mess with the
temperature. Just leave it be. If you need to turn it down a little bit, then do so, but turning off
and down the temperature can mess with your candy and you want to keep it at a steady heat. OK,
so come here. To me, this is what you're looking for. This lovely deep Brown color is gorgeous
and as you can see it's reading 285 on the thermometer. I'm going to remove the thermometer,
turn off the heat, give it a bit of a stir, keep it moving, and then we're going to bring it over
here to our prepared pan. So have a tray ready lined with parchment paper and very carefully
pour it on there. Now remember you're working with caramel, so you have to be careful,
OK, great. So now what we want to do is just let this set for around 15-20 minutes just at room
temperature it will get firm. And then we're going to finish it off. So our toffee has firmed here. I
have a lovely bowl of milk chocolate. I like some milk chocolate 'cause it reminds me of a daim bar
if you want to put a darker chocolate, that's totally fine, whatever your preference is.
So just with a little spatula or an offset pour over your chocolates and then just spread it
all the way over your toffee. All the way to the edges. Get it nice and covered. So to
finish it off I've gotta mix here of toasted nuts, pecans and almonds and they're nice and
chopped and I'm going to sprinkle them over while the chocolate is still wet. Be generous with these
ingredients. Are not your chocolate because all of those different layers just add to the flavor.
OK, gorgeous, so here's what we're going to do. We want this chocolate to set kind of fast,
so we're going to pop it into the fridge for just 30 minutes. We're
just going to leave it in there until it sets. And then we're going to take it out.
If you leave it in the fridge too long, it can make your coffee kind of damp,
and we don't want that, so I don't want you to go anywhere 'cause the best is yet to come. So the
chocolate is set, so all is left to do is just break this up into lots of little pieces.
The great thing about these types of recipes is that they're rustic, so the messier they look,
the better they are. So there you go, check that out. Nice big thick piece of toffee.
It's just like a Daim bar and Kevin assures me it tastes like a Heath bar in America.
Super Delicious. It's creamy, it's salty. We have vanilla in there. The toasted nuts on top are an
absolute must. You can enjoy this as is like I'm doing right now or you can package it up and give
it to your friends and family. Without a doubt whoever receives this is going to absolutely love
it. Definitely put this on your baking list.