A yummy, crunchy treat with a nice sweet and salty balance.
English Toffee Bark is a type of candy that is made from butter, sugar, and brown sugar. The ingredients for English Toffee are as follows: butter, sugar, and brown sugar.
Making this English toffee recipe was a lot of fun.
Hey! How are things going for you? Over here, I’m doing fantastic. I’m just blogging about eating some English toffee bark. It’s not bad.
Other highlights from this week include learning how to play John Newman’s “Love Me Again” on the piano (gotta love power chords), discovering a new upper back strengthening exercise (check out this video and you’ll be thrashing your arms against a wall in no time), and purchasing a new coffee table. My life is typical. Please do not pass judgment on me.
However, there was a lot of activity last week. Chocolate was sent to my residence in the mail. Not just any chocolate, though. All the way from sunny Georgia, gourmet compound chocolate. Chocoley is the name of the firm that makes this miraculous chocolate that doesn’t need tempering. I adore chocolate more than any other dish, so when Chocoley asked if I’d want to test some of theirs, I gladly accepted!
I was instantly transported back to summers in Nova Scotia with my grandpa as I bit into their dark chocolate disks. Our family has a home on a chain of islands off the coast of Massachusetts, and it is my absolute favorite spot on the planet. My grandpa used to surprise my sister and me with chocolate rosebuds every summer. Endless days spent diving down cliffs into the Atlantic, collecting sand dollars, and picking raspberries along the beach, only to return home and hold out our hands in the hope of a handful of chocolate rosebuds. We enjoyed it when they got all over our hands and faces.
So, yes, this chocolate appeals to me. I can only image it would be excellent in a sweet and salty chocolate bark or a peanut butter and chocolate fudge since it has a distinct chocolate flavor that is sweeter than a regular bitter or semi-sweet chocolate. What’s more, the greatest thing is that it’s completely free. Unlike other baking chocolates, it does not need tempering. Given that I have an electric stove and a broken microwave, this is a huge gain for me (also seeing as I hate tempering).
This English toffee is surprisingly easy to make, and it’s not only because the chocolate doesn’t need to be tempered! In a saucepan over medium heat, mix butter and sugar to form the toffee foundation. Cook, stirring periodically, the butter and sugar together. The sugar and butter should melt together after around 5 minutes. After another 10 minutes, the mixture should have become a beautiful golden brown hue, indicating that it is ready to remove from the heat.
Using a spatula, spread the toffee out on a baking pan. Allow it some cooling time before putting the chopped chocolate disks over top. The chocolate will start to melt fast, so spread it evenly with a butter knife or spatula over the toffee. Place the toffee in the fridge to harden after adding the chopped, roasted nuts on top. Do you dislike walnuts? It’s no issue. Substitute pecans for the walnuts. You’re not a fan of nuts? That’s OK; put some flaked sea salt on these puppies and dance a bit, because toffee.
One of my favorite things to make is English toffee bark. It requires no expertise and is a big hit with the audience. Whatever method you choose, all you need is the English toffee and chocolate basis, and you’ve got yourself a pot of gold in the oven.
That’s all I’ve got for now, lovelies. Good luck with your toffee-making!
- 1 pound Dark Chocolate Disks & Candy Chocoley Bada Bing Bada Boom
- 1 cup unsalted butter (2 sticks), divided into teaspoons
- 1 pound of sugar
- 1/2 cup walnuts, chopped
- 3/4 cup almonds, roasted and chopped
- a sprinkle of salt
- In a 400°F oven, toast almonds for approximately 5 minutes, or until golden brown. Remove from the oven and set aside to cool. After the almonds have cooled, coarsely slice them and put them aside.
- While the almonds toast, cut the walnuts and dark chocolate disks roughly. Set one aside and the other aside. Set aside a big sheet pan lined with aluminum foil.
- You’re all set to create your toffee now! Melt the butter and sugar in a medium saucepan over medium heat. Add a generous spoonful of salt. Every minute or so, alternate using a spatula and stirring the saucepan to mix the toffee. The sugar will be gritty at first and will not bond to the butter. It’s OK if the butter and sugar are separated. The granules will melt after 3-4 minutes, and the sugar will begin to melt into the butter. The mixture should be homogeneous after 5 minutes of heating.
- Cook for another 10 minutes to finish the toffee. Your toffee should become golden brown over time. Isn’t it turning out to be rather lovely? When your toffee becomes a medium-dark golden brown hue, it’s done. * Remove from the heat immediately and whisk in the chopped almonds.
- Toss the toffee onto the baking sheet. Working quickly, spread the toffee evenly throughout the pan with your spatula or the back of a spoon. A thickness of 1/4-1/3 of an inch should be your goal. Allow for a 3-5 minute cooling period to allow the toffee to firm somewhat.
- Chop your Chocolatey dark chocolate disks and scatter them over the toffee. Allow the chocolate to melt for 2-3 minutes, then smooth out the melted chocolate using a spatula or the back of a spoon. If there are still lumps, wait another 2-3 minutes before smoothing it out again until the chocolate is totally melted.
- Over the chocolate layer, scatter the chopped walnuts. To make the nuts stick, gently press them into the chocolate. Refrigerate for 10-15 minutes** before removing from the fridge and let to cool entirely. Finally, split up the toffee into pieces, taking care not to eat them all!!
*Remove from heat immediately if you smell burned sugar or see smoke emerging from the bottom of the mixture!! * If you leave the toffee in the fridge for more than 15 minutes, condensation will form on the chocolate, resulting in sweat markings. This isn’t good.
Chocoley graciously provided the chocolate used in this article. For this content, no monetary reward was received. All of the views stated on this page are my own.
Desserts for the holidays from:
Macaroons with Chocolate Dipped Coconut
Peppermint Ice Cream (Vegan)
Cookies with Double Chocolate and Peppermint
Cake with eggnog and spiced rum
Linzer Cookies with Dulce de Leche Centers in Gingerbread
“English Toffee Bark” is a soft chocolate bark that has crunchy bits of toffee throughout. It is perfect for the holidays. Reference: soft english toffee.
Frequently Asked Questions
What is the difference between English toffee and regular toffee?
A: English toffee is made with more sugar, while regular toffee is typically made with less. Additionally, the hard texture of English toffee comes from stirring in granulated sugar before it melts into a liquid.
What exactly is English toffee?
A: English toffee is a hard, brittle caramel that resembles sugar. It has been known to be eaten in the UK since at least 1883 and was once believed by many Britons to aid digestion.
Why is it called English toffee?
A: Originally, it was called English toffee because of where it originated from. It is made in England and therefore the name has a meaning.
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