English Toffee

Toffee
1½ cups Unsalted butter
2 cups Sugar
¼ cup water
3 tbls corn syrup

For the topping
12oz. Milk chocolate (either chopped bars or chips)
8oz. Toasted chopped nuts

Mix all the ingredients for the toffee in a sauce pan. Stir occasionally until all the sugar has dissolved Bring the mixture to a boil without stirring

Heavily butter an 11×17 sheet pan

Place a candy thermometer in the mixture and continue to cook until the toffee reaches 300°F

Carefully pour the toffee into the prepared sheet pan taking care not to pour it all in one place on the pan. Tip the pan slightly if necessary to evenly spread the toffee.

After a couple minutes but while the toffee is still hot evenly spread the chocolate over the top of the toffee and spread with an offset spatula until all the chocolate has melted and the toffee is completely covered with the chocolate.


Sprinkle the chopped nuts into the melted chocolate and allow to cool completely.