English Toffee a la Mrs. Roderick

Every year until his retirement, my colleague John would bring generous portions of this English toffee made his wife, to our Christmas party.  John was our project accountant and a boating enthusiast.

Making sure that I will be able to share the goodness  I pestered him with the recipe, so here it is.


8 ounces chocolate chips
.5 cup of finely chopped walnuts
1 cup + 1 T granulated sugar
2 cubes (sticks) of butter

Melt chocolate chips – set aside
Line a cookie sheet with aluminum foil

In a very heavy pot over medium heat, add sugar and butter. Let butter melt while gradually stirring mixture. Once it is fully melted, stir it constantly until the batter turns a deep tan color. It usually takes about 15-20 minutes.

Quickly turn batter out into lined cookie sheet and spread out evenly from the center of the batter. The thickness of the toffee depends on how much the batter is spread to the sides of the cookie sheet. 2 inches all the way around seems to work.

Once the batter has cooled a little, spread a thin layer of chocolate over it and sprinkle the top of the chocolate with walnuts. Use your hand to pat the walnuts into the chocolate. Let it set for half an hour. Turn the toffee over and repeat the chocolate and walnut process.

Place it in the refrigerator for a couple of hours. Break the toffee into pieces and enjoy.

Update: Just made this, using reconstituted butter instead (not too many butter options here in the Philippines) Cooked it on slow fire, not advisable, as there was a bit of evaporation giving me lesser output) I added a little milk and vanilla to compensate for the butter, didn’t use nuts, the chocolates (Nestle) came out a little too sweet. It is still good.

This process requires a little bit of patience, that is waiting for the toffee to cool down and making sure that it is evenly distributed on the tray.  The chocolate came out too much as I didn’t turn it over to spread more chocs on the other side.


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