Comments on: How To Make English Toffee

By: Avril

Avril — Sat, 19 Dec 2009 05:00:53 +0000

What can I say but thank you, thank you so much. I loved it.

By: Eddy Van Damme

Eddy Van Damme — Sun, 22 Nov 2009 15:33:47 +0000

Hillary,
I am trilled for you that the toffee turned out perfect! Cheers!
Eddy.

By: Hilary Adams

Hilary Adams — Sun, 22 Nov 2009 15:16:49 +0000

I made the toffee last night and it worked out PERFECTLY! I made it for my dad because he loves toffee and it seemed appropriate as a gift for him since today is his birthday. Chef Eddy, your pictures were an asset because I was able to see that I was on the right track as I went along.

My silicone baking mats are not as large as those used at school, so I simply split the batch between two sheets. Slightly challenging since I needed to spread quickly, but I still had plenty of time to do so. I used sliced almonds that were toasted for the top of one batch and left the other nut-free. This way he has two kinds to choose from and there’s a contrast between types in the container.

Thanks for sharing this easy recipe! I know I will be making it again very soon!

By: Diana Wallace

Diana Wallace — Mon, 16 Nov 2009 05:38:41 +0000

Soexcited to make this for the holiday’s! Everyone is going to love it!

By: Chocolaty Weekend Links : Chocolate Bytes - All About Chocolate – Delicious Chocolate Recipes

Sun, 15 Nov 2009 18:59:20 +0000

[...] How to Make English Toffee at Eddy Van [...]

By: Eddy Van Damme

Eddy Van Damme — Sat, 14 Nov 2009 20:04:35 +0000

Hi Linda,

It only takes about 6 -8 minutes to cook to 292 F, but I would recommend getting a thermometer for best results. It does not have to be specific candy thermometer at all. You can get one which work for meats and all types of things for under ten dollar.
Thank you for your question Linda,
Eddy.

By: Eddy Van Damme

Eddy Van Damme — Thu, 12 Nov 2009 16:49:14 +0000

Anna,
Yes you can add nuts and flavoring to the cooked toffee. A general good time is when the toffee mixture has reached its required temperature. Stir briefly into the mixture and immediately pour on a silpat. It is best to have the nuts heated (Some toasted) and still hot to prevent the toffee from cooling too rapidly when being added.
All the best Anna!
Eddy.

By: Anna Moreno

Anna Moreno — Thu, 12 Nov 2009 15:04:24 +0000

Hi Chef Eddy, this looks amazing, and I’ll take your suggestions about using them as holiday’s presents… as always I just wanted to play around with the recipe and have a few questions. I do agree that the best recipe is the original one, but is it possible to incorporate nuts (like toasted almonds or hazelnuts) into the toffee?, if it’s possible, when is the best time to do so. Also, it is possible to add some flavoring, like orange oil, maybe cinnamon?.
Thanks a lot… you got wonderful recipes and pictures.
Regards, Anna

By: Hilary Adams

Hilary Adams — Wed, 11 Nov 2009 23:58:24 +0000

I missed my chance to do this in class today, but I did watch what was going on with the groups that did make it. I liked seeing some of the variations going on from table to table. Your recipe is SO good… it’s “melt in your mouth” good! I can’t wait to give this a try at home, Chef Eddy! And you’re right – it’s perfect as a little something to take with to holiday parties. I’m aiming for making this in my kitchen this weekend… I’ll let you know how it goes! ;0)

By: Eddy Van Damme

Eddy Van Damme — Wed, 11 Nov 2009 23:20:19 +0000

Shaliethia,
Thank you for your sweet comment. All the best.
Eddy.