Where to even begin… Well it’s not that I haven’t been baking, because truth is I’ve been baking up a storm. I just simply haven’t had time to take photos, edit them, and then write a whole blog post on them. These 9 to 5 jobs really take it out of you.
My boyfriend, Thomas, came to visit NY for about 10 days. We went all over the city exploring museums, restaurants, bars, and more. Something that stuck with me was this instance at Dylan’s Candy Bar. I took Thomas and our friend Josh to Dylan’s Candy Bar as a New York experience. We were wondering around when we came to the chocolate area. We just had a tester and as he turned to the prepared chocolate area with the chocolate covered pretzels, and what not when Thomas saw English Toffee. He immediately wanted a piece. This is something I did not know about Thomas, I had no idea he loved English Toffee. We got him a piece and oh boy did he savor it.
As you all know I am not a sweets fan, and English Toffee is really not up my alley because of how sweet it is. None-the-less, I decided, as I have never made English Toffee to give it a whirl. I may be wrong on this, but it seems fairly basic in that you make the toffee and then you can top it as wanted – chocolate, nuts, maybe some candied fruit, whatever catches your fancy.
It was fairly basic, except that you need to have a candy thermometer, which at least in my experience is not a common household item, only common in households that bake.
I used Tutti Dolci’s recipe. I will say that I thought the toffee would spread over the whole baking sheet. Mine spread over about half, and it was on the thinner side of what I’ve seen English Toffee pieces look like.
1 cup unsalted butter, cubed
1/2 cup light brown sugar
1/2 cup sugar
2 Tbsp whiskey
1/8 tsp flaky sea salt
6 ounces semisweet chocolate, chopped
1/4 cup almonds, chopped
1/4 cup pecans, chopped
Line a baking sheet with parchment paper. Combine the butter, sugars, whiskey, and sea salt in a heavy saucepan. Cook over medium-high heat, whisking occasionally, until mixture reaches 250ºF. Whisk constantly until mixture reaches 300ºF, then immediately pour mixture out on prepared baking sheet and spread evenly with an offset spatula. Place baking sheet in the freezer for 10 minutes to set toffee. (* I recommend folding down the edges of your parchment paper, or cutting it off as to let it catch on the freezer, or items in your freezer).
Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. (* I used a microwave and just microwaved the chocolate for a minute and then 30 seconds stirring in between sessions until smooth.) Pour melted chocolate over cooled toffee layer and spread with an offset spatula into an even layer; sprinkle with chopped almonds and pecans. Let chocolate set completely, then break toffee into pieces. Store leftovers in an airtight container at room temperature.
It really only took about 30 minutes! I couldn’t believe it. I made about two ziplock containers worth of English Toffee. I brought one to work and it was gone by mid day. The second one I have slowly been handing out to people I go to dinner or drinks with. Got to share the love you know.