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Ben’s English Toffee

I’ve been cooking since I was very young, and I first made this toffee recipe when I was 12 years old. I love to prepare desserts—candy is my favorite. —Ben Lohse, Worcester, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 30 min. + standing
  • Makes
    1-3/4 pounds


  • 2 teaspoons plus 1/2 cup butter, divided
  • 1-3/4 cups sugar
  • 1/8 teaspoon cream of tartar
  • 1 cup heavy whipping cream
  • 1 teaspoon rum extract
  • 1 cup milk chocolate chips
  • 1 cup mixed nuts, chopped and toasted


  • Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside.
  • In a large heavy saucepan, combine sugar and cream of tartar; stir in cream and remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract. Quickly pour into prepared pan. Let stand at room temperature until cool.
  • In a microwave, melt chocolate chips; stir until smooth. Spread over toffee. Sprinkle with nuts. Let stand until set, about 1 hour. Break into pieces. Store in an airtight container.
Nutrition Facts
1 ounce: 171 calories, 11g fat (5g saturated fat), 22mg cholesterol, 66mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 2g protein.

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Average Rating:
  • Stacy
    Sep 12, 2017

    LOVE! Came out perfect and was so delicious [recipe as is]. Thank you.

  • lottieda
    Nov 27, 2012

    No comment left

  • Marilyn Rae
    Dec 23, 2010

    Never mind... Thanks for sharing!

  • Marilyn Rae
    Dec 23, 2010

    Looks easy and yummy but when does the rum extract go in?