Best Coffee Flavored English Butter Toffee Recipes

EASY AND DELICIOUS ENGLISH BUTTER TOFFEE

Steps:

• Butter a baking sheet and set aside.Combine sugar, butter, water and vanilla. Bring to a boil and stir consistently until mixture turns a light golden brown (grandma described it as the color of coffee with cream, very light brown). She always boiled hers exactly 10 minutes, for me it only takes 8 (this could be simply the difference in stovetops or pots). *TIP* if you have over-boiled the mixture it will start to separate and crystalize.Remove from heat and carefully pour mixture onto buttered baking sheet. Unwrap 4 Hershey's chocolate bars and set them on top of the toffee. Wait a minute or two and you will be able to spread the chocolate over the toffee. Sprinkle with chopped slivered almonds, pecans, nuts or walnuts. Allow to set until chocolate is cooled or you can chill in the fridge. Use a butter knife to chop toffee or lift edges and break apart.

COFFEE FLAVORED ENGLISH BUTTER TOFFEE

Steps:

• Prepare 9 by13 inch pan by lining the inside with aluminum foil or parchment paper.
• Melt butter over medium heat in a heavy 2 to 3 quart saucepan.
• Stir in sugar, corn syrup and espresso.
• Cook over medium heat stirring constantly until sugar is dissolved and mixture comes to a boil.
• Clip on candy thermometer and continue to stir occasionally until temperature reaches 195°F (hard crack stage).
• Pour mixture into prepared pan.
• Sprinkle with chocolate chips, wait 2 minutes then spread chocolate evenly over candy Sprinkle nuts over chocolate, shaking dish side to side to coat.
• Gently press nuts into chocolate.
• Let stand at room temperature to cool complete, break into pieces.
• Store in airtight container.

EASY ENGLISH BUTTER TOFFEE BARS

Steps:

• Preheat oven to 375°.
• Butter a 13x9 baking pan.
• Arrange saltines right side up in a single layer in pan.
• Melt butter and sugar over medium heat.
• Bring to boil, boil 3 minutes stirring occasionally.
• Remove from heat.
• Stir in vanilla.
• Pour over crackers, spread evenly with spatula.
• Bake for 5 minutes, if crackers move, rearrange with a fork.
• Cool for about 10 minutes.
• Sprinkle chocolate morsels over top.
• Let stand about 5 minutes the evenly spread over top.
• Cool completely, then cut in 2x1 inch bars.
• Place a pecan half over each piece.
• Store in refrigerator.

TOFFEE-FLAVORED COFFEE

Steps:

• In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Stir toffee bits into coffee; let stand for 30 seconds. Strain and discard any undissolved toffee bits. Pour coffee into mugs; top with whipped cream and drizzle with butterscotch topping.

ENGLISH TOFFEE

Steps:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.