Chewy English Toffee

August 28, 2018


Hey Guys!


It's been a minute since I've posted something delicious and not too healthy and this one is going to make your tastebuds go crazy! I don't have much of a sweet tooth but I am a fan of having a treat here and there, and these are so perfect to pop into your bag for when you're having a craving. 


I always thought that toffee would be a difficult thing to make, and because it's been years since I've made them (terrible I know), I had to start from scratch and teach myself all over again. The one thing that you definitely need is a sugar thermometer to get the exact temperature right.  I find these to be so great as an accompaniment to a gift, just on the side as a thoughtful and sentimental aspect, it always shows that you put in the effort to go the extra mile. 


I hope you love this recipe and try it out, it's really is so simple to make and it's one of those treats that you can keep for 2-3 weeks without it going remotely bad. So happy baking lovelies!





Recipe: Chewy English Toffee

Type: normal




  • 2 cups heavy cream

  • 1/2 cup honey

  • 1 cup brown sugar

  • 1 cup white sugar 

  • 1/2 tsp maldon salt 

  • 2 tsp. vanilla essence 

  • 15g butter




  • Add the sugars, cream, butter to a heavy based pot, and stir with a wooden spoon until the sugars have combined. When this happens, turn up the heat to a quick boil. 

  • Once you see the boil, return to a medium heat and put in the sugar thermometer. 

  • You can wipe down the sides with a wet brush, only a few times though. 

  • You have to boil the sugar until it reaches 2120-123 degrees Celsius, when this happens, quickly remove form the heat and add in the salt and vanilla essence. 

  • Pour the mixture into a prepared baking dish, lined with parchment paper and sprayed with a grease proof spray or butter. 

  • Let the toffee cool overnight, and when you are ready to cut, make sure your knife is sharp and dip into hot water every time you make a cut to ensure that the edges are clean. 











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