Three-Chip English Toffee
“With its melt-in-your-mouth texture and scrumptiously rich flavour, this is the ultimate toffee! Layered on top are three kinds of melted chips plus a sprinkling of walnuts. Packaged in colourful tins, these pretty pieces make impressive gifts.” —Lana Petfield, Richmond, Virginia
|Servings||Prep Time||Cook Time|
|20pieces (about 2-1/2 pounds)||15minutes + chilling||30minutes|
|20pieces (about 2-1/2 pounds)||15minutes + chilling|
- 1/2 tsp plus 2 cups butter divided
- 2 cups sugar
- 1 cup slivered almonds
- 1 cup milk chocolate chips
- 1 cup chopped walnuts
- 1/2 cup semisweet chocolate chips
- 1/2 cup white baking chips
- 1-1/2 tsp shortening
Portions: pieces (about 2-1/2 pounds)
- Butter a 15x10x1-in. pan with 1/2 teaspoon butter. In a heavy saucepan over medium-low heat, bring sugar and remaining butter to a boil, stirring constantly. Cover and cook for 2-3 minutes.
- Uncover; add almonds. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage) and mixture is golden brown.
- Pour into prepared pan (do not scrape sides of saucepan). Surface will be buttery. Cool for 1-2 minutes. Sprinkle with milk chocolate chips. Let stand for 1-2 minutes; spread chocolate over the top. Sprinkle with walnuts; press down gently with the back of a spoon. Chill for 10 minutes.
- In a microwave, melt semisweet chips; stir until smooth. Drizzle over walnuts. Refrigerate for 10 minutes. Melt vanilla chips and shortening; stir until smooth. Drizzle over walnuts. Cover and refrigerate for 1-2 hours. Break into pieces.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212° Adjust the recipe temperature up or down based on your test. If toffee separates during cooking, add 1/2 cup hot water and stir vigorously. Bring back up to 300°, and proceed as the recipe directs.
1 piece: 397 calories, 30g fat (15g saturated fat), 52mg cholesterol, 197mg sodium, 32g carbohydrate (26g sugars, 1g fibre), 4g protein.