Updated: Feb 16, 2021
English Toffee (aka Christmas Crack) is just the best of all the holiday candies out there. I love sitting in my pjs, drinking a cup of tea and crunching on some of that delicious Christmas Crack. This was the first time I made English toffee for my husband. I didn't realise he had such a sweet tooth.
The recipe is quite technical, so take your time and make sure you take it step- by- step to achieve the best crunchy- crackly toffee.
1 cup butter
1 cup sugar
1/4 teaspoon salt
1 cup semi- sweet chocolate chips
In heavy bottom pan, combine the butter, sugar and salt. Cook over a medium heat. Stir until the butter and sugar is melted.
Cook on a medium heat and bring to a boil until the caramel is a dark amber colour and the temperature is a dark amber colour. Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminium foil or parchment paper.
As soon as the caramel reaches 137C/ 285F, then take the pan off of the stove and set it aside.
Add the vanilla and stir until smooth.
Pour the caramel out onto the baking sheet.
Wait a couple minutes then sprinkle with 1 cup chocolate chips. Allow the chocolate to soften for a minute then use an offset spatula to spread the chocolate in a thin layer.
Add your toppings while the chocolate is still wet.
Set aside for a coupe hours. Do not refrigerate. The chocolate will begin to sweat.
Use a knife to cut the toffee into chunks.
If the butter and sugar begin to separate, then add one teaspoon of boiling water then mix well to bring the mixture again together.