When I was a little girl, I remember going to the store with my Dad and he would buy Heath candy bars or Skor candy bars.  It’s a bar of toffee covered in chocolate – and it was my Dad’s favorite.  It was the only candy bar he would ever buy.  As a little kid of course I didn’t like it – even though I had never tried it.  You know how it is.

So, after years of watching my father devour these toffee candy bars, I decided to give one a try and oh my!  Now I know why it was his favorite.  They were incredible!!!!  I LOVE toffee and not only do I enjoy these amazing candy bars on occasion, but I use toffee bits for baking incredible cookies and other desserts.  They are also a great topping for ice cream!

I love making desserts, but I’ve steered clear from candy for the main reason being it is very temperamental and sometimes I just don’t have the patience to deal with it.  I had been wanting to make my own toffee for a while and had been searching for a recipe to try.  I finally found one and I gave it a try.  It was incredibly good.  Hard (as toffee should be) but deliciously buttery and creamy at the same time.  It takes some time and it takes some attention.  It’s important that you pay attention to the temperature on the candy thermometer because the slightest misstep could cause your batch to not set right.  Believe me, I know!  🙂

If you want to make homemade candy, this is still a fairly easy recipe to try if you’re willing to take the time.  It is delicious and truly worth it!

Alice Belle’s World’s Best English Toffee Recipe


2 sticks of butter
1 1/3 cups granulated sugar
3 Tablespoons water
1 teaspoon vanilla extract
1 – 1 1/2 cups chocolate chips (if desired)
Candy thermometer

  1. Prepare a pan lined with buttered aluminum foil.  (I use a small cookie pan or jelly roll pan).
  2. Melt the butter in a saucepan and add the 1 1/3 cups sugar and 3 Tbsp. water.  Stir well.  Set your candy thermometer in the saucepan.
  3. Over medium high heat, cook the mixture stirring frequently, until it reaches 300-305 degrees.  If the candy appears to separate (with a layer of melted butter on top), stir vigorously until it comes back together again.
  4. Watch the mixture and temperature closely at 285 degrees as it cooks quickly and the temperature increases quickly.  You could scorch the mixture at high temperatures.
  5. Once it reaches between 300-305, remove from heat and add the vanilla extract.  Mix well.
  6. Carefully pour the toffee mixture into the prepared pan smoothing to desired thickness.  Allow it to set 1 -2 minutes.  Sprinkle chocolate chips on top and smooth over the top.  Refrigerate until set.
  7. Break into several pieces and store in an air-tight container or Ziploc bag.

*I stored it in a Ziploc bag in the refrigerator because the chocolate would melt not being refrigerated.  If you choose not to make it with chocolate, you can store it in a Ziploc bag or air-tight container and not have to worry about refrigerating it.


Recipe courtesy of Skip To My Lou Blog “Alice Belle’s World’s Best English Toffee Recipe