Old English Toffee - Oma’s Best Recipes - Easy Step-by-Step Instructions
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- Oma teaches you how to make Old English Toffee. This is a generations old recipe passed down from the family. While most Toffee can be questionable, Oma’s secret to tempering the Toffee as she cooks it ensures that you will get the best toffee you’ve ever tasted. The recipe was passed down from her aunt almost 60 years ago which was passed down from her mother, who was English. Best guess is that the recipe comes from the 1880s. Oma, Helen Widener at the age of ? has been cooking since she was a farm girl in Arkansas. She is also a gourmet cook that trained in France and many other places and is the author of the Irving Centennial Cookbook and Family Histories. I have tried to speed up the video in a couple of places but at the risk of important information being omitted, most of the video happens in real time. Enjoy the video and let me know the results of your Old English Toffee.
For all of those that wanted a typed out recipe...here you go!!
English Toffee
1 cup pure cane sugar
1 cup best grade fresh butter(227 grams)
1 cup - Almonds, sliced, toasted and crushed ime
1 cup - Chocolate Chips (Semi-Sweet Dark Chocolate) Refrigerated until very hard then powder in food processor
Prepare a flat Gelly roll type) pan by buttering the pan, putting down a layer of the crushed almonds and then a layer of the powdered chocolate.
Slowly melt butter - Leaving butter at room temperature until soft will hasten the melting and the butter solids will be less likely to separate from the butter fat.
Slowly melt your butter.
When the butter is melted - Add the sugar and raise the heat under your pan - stirring constantly bring the mixture to a foaming stage. I call this the "Sea foam" Stage.
When mixture is a Sea Foam Stage - lower the heat until mixture begins to cool and Thicken into what I call the "Rubber Stage." The mixture will be thick and come away from the pan sides and slide around the edge of the pan.
Give the Rubber Stage a few moments until color just begins to change from white to light Carmel. Raise the heat and begin to reduce the rubber mixture into a thick liquid mixture and a rich Carmel color. When the color and texture of the toffee is just right, the thick "Liquid Stage." Pour hot toffee over the prepared Almonds and Chocolate in your pre-prepared pan. Spoon on another layer of powdered chocolate, when chocolate becomes soft spread and smooth it out on the top of the toffee. Then add a layer of crushed almonds. Over this a layer of foil and then refrigerate until hard. Break into pieces and keep in the refrigerator.
Things to remember:
Toffee mixture is extremely hot and will quickly burn the flesh. DO NOT let any persons stand close to you are get in the way of your being able to pour the mixture into your prepared pan.
Watch the temperature so that you can raise or lower the stove's heat and your pan light enough to pick up the pan from the stove. You must be able to stir the candy mixture in the pan at all times without distractions. The candy burns very easy and will have a bitter taste if it is allowed to burn or get too dark.
When making the toffee it is important to alternate the heating of the mixture, as this is a chemical reaction taking place and is what gives the candy its nice crunch
instead of being hard. It should not have to be broken by the teeth but lightly crunched and melted in your mouth.
Making toffee is like anything else, it takes time to master the process and there will be destroyed batches, so just have a pan handy to throw any that is not to your liking away and start over. When you get the feel of the candy making and become more comfortable with the process. Failures will be few. Even so, we can't control
the freshness or quality of the butter and sometimes the butter will separate and the batch will be ruined no matter what we do or don't do that is correct.
All of this is why toffee is difficult to make and why for good toffee you will pay the Price of 30 to 50 dollars a pound.
Additional info:
10 inch stainless steel skillet - Made by design
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$20 at target
13x9 pan for toffee about an inch deep
12x18 pan for roasting almonds. Almonds are roasted about 400 degrees for 10 minutes
Note: The chemical process during the cooking process works best with pure cane sugar and sweet cream butter(salted or unsalted works)
Blouse by Soft Surroundings
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What I found so remarkable about this video was it being in real time and Helen being honest and saying it may not turn out and if it does not, just start over again. 99.9% of cooking and baking videos are editted to perfection leaving us with unrealistic expectations about what to expect. Thank you so much for keeping things real!
Thanks Evelyn! I normally shoot documentaries and although edited, they have to tell a story. With the toffee process, very important to see what is going on. This was a one take video for the most part and I only sped up things in some areas. Appreciate your comments!
I enjoyed your video. Very professional! ❤
I discovered if you have a batch of toffee separate you can add a few tsp. water then let water cook off while stirring, resume to what she calls rubbery stage, continue cooking until golden then when you remove from heat quickly stir in 1/4 tsp baking soda. it's not going to be perfect Toffee like Helen is making but you won't waste your ingredients.
@@OffGridAlaska
Good to know especially today where prices are soaring & the average income is decreasing.
Thank you so much fir this timely tip❣🥰👍🙋♀️
Yes, it was nice that it didn’t take an hour at the stove.
Thank you so much. I am troubled by how many old family recopies go into oblivion because they don't want to share it. What better way to have a legacy than the whole world using your recipe
Indeed , I have my grandmothers cornbread dressing recipe which I treasure and make it every holiday !! All my cousins have it and all who have tasted it immediately fell in love with it !!
@@doughoward6401 share! I'll bet it is amazing. I wish I knew how to make cornbread stuffing dressing.
Thank you, you have a really good point there about leaving a legacy, I was just getting depressed the other day about that wondering what I was actually leaving behind. but my mother and grandmother and GREAT grandmother took care of that! I can comfortably depend on that fact 😊 My recipe box says it all.
I totally agree! I love toffee and this is a simple recipe!
…and not printed on your gravestone! 👍🏼
I am a candy maker and I usually get the recipe and make without paying much attention to all the directions. I am so glad I watched this video. I have made this several times over the last year and it gets rave reviews every time. Thank you for sharing. This is the best toffee I have had in my 71 years.
Thanks Karen!! Such kind words. Oma will appreciate the comments. Hardest thing we have problems with is not making enough 😉
Wooooow, that's incredible!!!
Grandma always told me we would learn until we die. She was so right.
Very good to know. I’m a toffee lover too. Hard to stop once I start.
My mom taught me a similar recipe except we split the sugar in half and add 1/2 cup of light brown sugar.
Is it the melt in your mouth buttery type of toffee, texture is far from caramel??? Please tell
As a 71 year old Oma, who has made toffee for 50 years, I am thrilled to learn a better way of making English Toffee.
I hope you will love this candy that Aunt Alvina Browning from Portland taught me. It was taught to her by her mother and her mother by her mother. So I am the Fourth Generation that I know. The mother and Grandmother were English.
@@helenwidener9549 You guys have a great story on this recipe. It's really cool that it's been passed it down so long, and hopefully for many generations to come.
I’m 71, also, and have never made toffee!! I can hardly wait to try it!!
Can you make peppermint bridle?
I’m in South Louisiana and this process is a lot like making a brown roux with oil and flour ( for gumbos and stews). Can’t wait to try this recipe. I love good toffee.
I'm learning that having this knowledge is a huge responsibility.
Sometimes if you use a whisk to stir the toffee as it's cooking, the sugar and butter stay together better. Fabulous recipe. 😋
I must try this whisk method! I've had several people tell me to use a whisk.😉
Did'nt know ya were "still going", Cilla !
A whisk worked for my second try!
I’d use a whisk, that spoon is an burn waiting to happen.
Your toffee looks like almond Roca a great favourite in this home. ! Thank you, wonderful recipe. Love the quantity of butter of course, the magical process to get this.
My first time making toffee and I followed the Oma's directions very carefully and it came out beautifully!! I preferred trying her way rather than recipes with a candy thermometer because I prefer to learn the whole process instinctively. This was very satisfying!!! Thank you its just the perfect crunch and melt in your mouth toffee...no broken teeth!!!
Awesomeness!! Sorry for the delayed response
Oma - what an incredible gift you have given us all!! Thank you so very much!!
oma - what mistakes cause the butter and sugar to separate?
Thank you. I was so lucky to have it taught to me.
Even though the adding water has worked from time to time for me, the separation is still my primary problem. I understand sudden temp changes cause the separation, so I DO NOT understand how you go from hi to low to hi without separating your mixture
Such shiny stainless steel in this lovely lady's beautiful kitchen. Excellent recipe.
I appreciate the "camera person" for closeup's of the pan and it's contents in the upper window. As a baker that was very helpful to see the exact color and how high Oma had the flame turned up or down. Thank you, can't wait to try this!
You’re going to love it. Been doing visual information for about 32 years...this was my first kitchen video 😁
If it separates I let it cool down a bit and add some flavoring to it. I put it into a container in the refrigerator and use it for sweet applications such as toast, warm biscuits, pancakes etc. There is never a ruined batch that way and sometimes if I already have one in the fridge I will put the other one in the freezer. :-). Just an FYI I have learned over the years.
To add a note, I am the fourth generation in my family to make the Toffee. However I was family by marriage. My Teacher an Aunt, she’d mother taught her. She was from England and her grandmother taught her. Also, from England. At the time I learned, my Aunt by marriage was at least 60 years old in 1959. I was 17. So I would put her Grand Mother having probably been a young lady in the 1880s. I don’t know if the used nuts and chocolate back then. But the Toffee is the same. Thank you all for watching my Video.❤️❤️❤️❤️ Have a great and wonderful Christmas.
you can also use a candy thermometer or the tried-&-true "hard-crack" stage when a few drops of the hot butter & sugar mixture is dropped into a small cup of water.
Helen Widener Great video, watching it again and making it for Christmas presents for friends and neighbors.
Thank you and the beautiful camera young lady!
@@giancarlo2033 thanks so much!! Oma is my special mom! Great to share a family recipe with other families!
Merry Christmas!!
@@martaaltheide5146 thanks so much!!
You just may have started a tradition like my family has enjoyed since I was a boy. Blessed to have Oma as my mom!
THANK YOU SO MUCH ...MERRY CHRISTMAS !!!!
I totally love how you explain every detail step by step , including the safety tips for this process. I can now attempt to make my own toffee when I get a craving for it , as opposed to paying through the nose for a small bag of it . Thank you dear lady for your time , you now have a new subscriber!❤️❤️❤️❤️😘😘😘😘
Awesomeness!! 😘
looks wonderful
Thank you so much. I hope you enjoy many batches. Great for gifts!!!!
I appreciate you filming this in real time.
Great recipe. But what a treasure to have your sweet Oma making your family’s special Christmas candy. ❤
I've probably watched 50 videos in the last 10 yrs when I started making candy, yours by far is the best. The explanation of stages is extremely helpful even to me. Thank you for teaching this old dog new tricks. Blessings and Best Wishes.
Thanks Hope!! Have a very joyous holiday!!
Qq
Hope, that is the nicest compliment! Thank you.
My mother said techniques are a very important and is the difference between just a recipe and a successful dish.
Now Now Hope, do'nt be calling ya self an "old dog". Leave that to the misogynists. There's plenty out there ! (One's tongue is in one's cheek, btw.)
I know how her grandchildren must love their grandmother! What a sweet lady! I learned how to make this candy from her. My friends loved it! I made it for them for Christmas! It makes a great homemade gift.
Thank you, I bet your Children love you too. My cook top is on an island. With enough room for the grandchildren to sit across the island and watch me cook. They can ask questions and bond with me. Love those grand and Gr Grands so much!!
Home made gifts are the best. My family would expect nothing less from me. I enjoy making all kinds of things and always try to make them useful or yummy. Growing up, daddy would ask if we wanted his homemade fudge or a quart of his chili for Christmas. Was always hard to decide!
I made English toffee several years ago and shared some with a limousine driver from England. I was told that while it tasted good, it wasn’t English toffee. What they call toffee, we call caramel candy. What they call caramel, we’d call caramel sauce. That was an interesting bit of cross-culture education.
Thankyou sooooo much for sharing your special family recipe.
Christmas 2023 and your impeccable recipe is now my go to gift for EVERYONE! Merry Christmas and THANK YOU again🎄🎄🎄🎄🥰
On batch 14 myself…Oma would be proud!!
My Grama made this toffee but used a giant Hershey's bar that she melted on top of the hot candy. She also used walnuts instead of almonds. Delicious!! I'm a toffee fan to this day because of this homemade candy.
How could/would anyone give a thumbs down to this video? Seriously! Looks like a labor of love, and absolutely delicious. Thank you so much for sharing this generational recipe!
Awesome!! Thanks so much!
Some folks are just unhappy with life. Helen, you are wonderful!
A lot of times it’s by accident.
@@3929Cindy Whew! 🤓
People who, like me, grew up in the "Old English" town where everyone worked in the John Macintosh factory where it was first produced. Proper toffee cannot be just snapped like that. And there's no way we would put all that rabbit food in it. Nope. This is an insult to toffee town. Halifax, West Yorkshire.
This was so informative but also so entertaining & easy to watch. Thank you SO much for sharing your love . I was so impressed at how sophisticated it all seemed & then I saw you walk to the fridge with bare feet ! ♥♥♥♥ You made my Christmas.
Thanks...Oma has always made my Christmas’ special! Merry Christmas!
Thank you. I lose my shoes a lot LOL 🥰
Made with pure love. She is a master of the flame as well.
Looks so delicious can't wait to make truck driver from Pensacola Florida MERRY CHRISTMAS
This is just amazing. It is so delicious, thank you for sharing. I just want to say, I tried this with my Teflon skillet and it failed, failed, failed, determined- as she suggested to start again, I used a heavy bottom stainless skillet. So remember this. My second mistake, I used a spatula to stir, she uses a spoon, the spoon works very well and not the spatula because you can get to the edges of the pan while stirring. My third learning lesson was my first failed batch had hardened in the pan, impossible to scrub out, so I put the pan back on the cooktop with water and it all melted off. Oh my, this is wonderful, delicious and easy to make. It is truly amazing, thank you again for this fabulous how to video and your experience.
Thanks Diana!! Much love!
This is a wonderful video, thank you for spelling it out step by step and sharing what to look for and explaining what exactly is happening at each stage. Thank you so much! Toffee is my all time favorite candy and I've never gotten up the courage to make it before, but I may have to now after seeing your thorough video. Also, I can't thank you enough for passing on a cherished family, time tested recipe. I have such great respect for the fact that you are willing to share with the public as I'm sure you hold it close to your heart.
That looks a wonderful recipe. I must try it. Here in Australia we would call this a type of butterscotch. Toffee to us is simply sugar, water and vinegar stirred until sugar dissolves then left to boil until it is hard boil. We test that by dropping a drop in a saucer with water. If the drop cools hard in the water the toffee is ready. Then we either pour the whole lot into a tray with peanuts or pour small amounts into patty tin cases and sprinkle with hundreds and thousands. A childhood favourite and something I made lots of when I was a child, back in the 1950s.
Yes, we were careful not to burn ourselves and we didn't.
Hi Sue is a stick of butter 200grams do you know?
Oma, I've been sick in bed all week with an awful cold and after watching your lovely video I'm inspired to get back in my kitchen and make some yummy toffee! Thankyou for letting us into yr kitchen. 🤗🇦🇺
Get well soon!!🤗
AMAZING!!!
GOD BLESS YOU!!
Yummy. I make toffee every year for Christmas but I never thought about building it upside down; or making it two sided. I also never thought to make it in a skillet. I usually use a deeper pan but it makes perfect sense to have a broader cooking surface. I am trying it your way this season.
Great recipe. A tablespoon of Karo syrup will help the butter from breaking from the sugar. It will also serve to keep the sugar from crystallizing again
Thank you for the tip.
Could you please tell me what Karo syrup is? Don't think we have that in England. Thank you. 😊 🙏
@@lynnesanders8215 Certainly. It’s only corn syrup. Toffee is the best to add in candy gift trays for the holidays
@@lynnesanders8215 you can get this in the American section in Tesco (& from various places online).
@@lynnesanders8215corn syrup. It’s very much like Lyles.
This lady has such a peaceful voice could listen all day.
Thanks Lena! And she’s always very peaceful...a joy to be around!
I learned a long time ago that loud harsh talk is destructive whether you are the one talking or being talked to. Thank you. My late husband always said he could if I was not happy because I mad “that mouth” 😊
Thanks for lovely detailed instructions.
This is the Toffee I love. I’m tired of the expense of getting and buying candy and cookies. Decided It’s more economical to make my own. I like this recipe … made my mouth water.
8:15 where cooking starts . Love this recipe. Noting that as I am watching it a few times and don’t need the prep part :) thank you so much for sharing this great recipe !!! Easy too but need to learn the video !!
What a nice, elegant lady! My godmother used to make this and it was pure heaven.
Hope you take up the Tradition and pass it on. Family Tradition is one of the most important things we have to pass on. Blessings,
NBC
@@ruthclose8298 NBC ?
Thank you Helen-we appreciate your generosity of time and the cherished family recipe!
This was my first video and now I want to make more. Loved sharing the recipe.
Hands down the best recipe i have found for this
Thank you!!
I enjoy watching cooking videos. So glad there’s no annoying music on the video.
Best Toffee Video Ever! THANK YOU!!
Love the Stages: High Heat Sea Foam, turn down flame to temper till Rubber texture, turn up heat again to Liquid TOFFEE 💙
Thank you ! I make the candy like it was taught to me. Third terms are the same I was taught, Sea Foam, Rubber and Liquid Toffee.
@@helenwidener9549 Good Clarification!
Thank you and Happy New Year 💙 May Peace & Blessings Abound 💙
Thank you!! 3 years later and your recipe lives on. I love toffee aka butter crunch!! It sells for $45/lb at Lake Champlain Chocolate nearby.
$25 lb for Sees Victoria toffee in California. It’s delicious. I’m definitely going to make this.
Katie - up to $52.00!! Today
I love the warmth in this video.
Thank you so much,it means alot,passing down family recipes to share to the world is the best gift anyone can ask for.
I think you are a sister from another mother👏.I saved this video to watch again. I am going to enjoy making this candy closer to Xmas. Thank you from Calgary Alberta
Thank you, Helen, for taking us through the process of making gorgeous toffee! Being in the South I think we would enjoy this made with toasted pecans in place of the almonds. This video is bookmarked so I can follow along as I make toffee at Christmastime this year. I can't wait!
Loving that stove!!! Coveting that entire kitchen...in a good way!!!😃😄😊😋
That looks sensational!!
You have a very calming and gentle Demeanor and it’s a joy to watch you make such good toffee!! Thank you!
Definitely making this for Christmas gifts for the neighbors and family and friends.
I love that ya'll are going to have this video, of your moma. ❤
Made my first batch yesterday. Different recipe and it turned out alright. I am so glad I found this recipe, now I know where I went wrong and cannot wait to try this one! I love the amount of layers, mine only had three. Thank you so much for sharing and for being such a lovely teacher. 😻
Thank you so much.💕💕
U didn’t go wrong,my nana and mam both British born raised I remember them making toffee and never once did I see them put rabbit food in toffee. British toffee doesn’t have rabbit food in,that I’m aware of.
I’m in
I just made this recipe. It was my first time making toffee and I am just so excited that I didn't burn it! I credit the good instruction. 😀 Hopefully, the "crunch" is right. It was nice paying attention to the stages of the candy instead of fiddling with a thermometer. This recipe is one to print for keeps. Thank you!
Thanks for your input! Can’t wait to start making it myself this year.
You’ve inspired me to TRY! Just got back from the grocery.😬😬😬😬😬😁😁😁😁😁
))ll(Olli lpi)7⁶⁷8th⁹k BLM 7pm loop ki 9e
You are most welcome.
Thank you for sharing your recipe!
I have been making this for abt 20 yrs. I was told butter must never have been frozen or it will partly emulsify during stirring. I use silicone pan! It works great 😅(no need to butter pan!) I layer walnuts instead. Also milk chocolate chips (no chopping, they melt over the hot toffee) Delicious!!
Do you use salted or unsalted butter?
@@brightpurpleviking I used salted. I learned some new things from here, tho.
I've never made toffee before and thanks to you and your presentation here, I will never buy a heath bar again. Thank you
I love that she goes slow and shows what it should look like it at certain stages it helped me a lot lost the first batch but she said it may happen so I pressed on. Batch #2 it turned out fantastic. Thank you again
Merry Christmas
Merry Christmas!!
Thank you so much for the incredible video!!! Love your kitchen too .. as a chef of 30 years, I have to say that your kitchen is set up perfectly... You stand in the middle and everything you need is within a few steps! I got some toffee for x-mas and was curious how to make it. This will be added to next year's list of holiday goodies!
Thank you, Helen!!!! After years of having problems with my toffee, ie. Separating/toothbreaking, I finally made a perfect batch! I followed right along with the video, and it came out amazing! Thank you so much for letting us carry on your family recipe. ♥️♥️
She's a darling!!! And absolute darling! I loved watching her share her generational recipe. And you can tell she's so very proud of it. Just lovely! This video will be a treasure to her family later on!!!!! Thank you so much for sharing. If she has any other recipes please let us know. She's so adorable! Makes me miss my mother even more. ❤
Thanks Kathy! I do have a couple of videos in the works with Oma. Chocolate Gravy and Yorkshire pudding.😋
The real time aspect is very useful and lets one know what they're in for.
Thank you for this wonderful video. I look forward to making it for Christmas
I've tried sooooooo many times to make toffee THANK YOU for taking your time to teach us that recipe step by step!
Thanks so much!!
OMG, that is amazing! Thank you so much for sharing. I especially like your explanation of lowering and raising the temp. I never knew about that step before. I'm glad I saw this before I embarked on my next toffee-making adventure.
Oh, My Goodness...!
What a beautiful recipe, looks incredible.
And It’s a delight listening to you!
Thank you.
Can’t wait to create my first toffee with chocolate & almonds.❤️
Warning...it can be addictive. 😁
Thank you for making and sharing this recipe. Lord willing, making this for Christmas this year. Have saved to book marks for reference while cooking. My family loves toffee
God bless
Thanks Mary!!
Looks like a delicious winner, anxious to try! Thank you
After I take the butter out of the wrappers, I always just rub the papers on the pan to do the coating. There's always enough butter left behind, but with 2 wrappers you would definitely have enough for a good coating.
I’ve made toffee for over 30 years. In the last few years it wasn’t working out. It never occurred to me to check the ingredients in the butter. I’ll try that. Thank you!
Salted or unsalted butter?
Seems like the best explanation ever. I've been trying to make toffee for years. Great to see the different stages. Will try. Thanks!!!
Let me know how it goes💕💕
Thank you so much for sharing. God bless you!
Looks absolutely delicious and thank you for the careful instructions
Merry Christmas Shelley!!
While I appreciate all of the great comments and I try to respond to everyone in a timely manner, I will delete or remove any comments that are rude, disrespectful or continue to comment that this is not English toffee. Not all hot dogs are served alike or only have mustard on them. This recipe is about 140 years old(perhaps the chocolate and almonds were added at some point) Oma has been making this for almost 60 years. It was given to her by her aunt which was passed down from her mother’s mother...from England. Old recipes like this predate the use of Candy thermometers and it is a process. Watch the video, follow along and enjoy. Additional information is in the description and I am happy to try and answer any questions that come up. Oma(my mom) blessed me when she let me capture this process to share with others...she is overwhelmed with all the positive comments and just so excited that so many people are watching. Thanks for all the positive feedback!
English toffee comes in all sorts of flavours and varieties however it shouldn't be hard or fall apart. It's more like what you guys call caramel (English caramel is runny and usually in a chocolate shell). It's still a great recipe just the title is a bit misleading. Hotdogs do indeed come in a variety of serving manners but hamburger is not one of them.
@@mandimoo87 isn’t hard and doesn’t fall apart either. 😁 appreciate your comments.
I live in England, and it looks like English toffee to me, so not sure what's misleading. Although it doesn't often have chocolate in, it often has nuts. That's not to say it can't have chocolate as there are many varieties of toffee anyway. I usually buy mine ready made by Thontons. Thorntons Brazil nut toffee is my favourite. I might have a go at making my own, so you will have taught me to make it.
@@SuzLa1 it does look like English toffee but it was the description in the video that made it sound more like a brittle (it made me think of peanut brittle rather than chewy pully your fillings out toffee)
I love the almonds and chocolate on the bottom! Been wondering how to do that. But I add 1 T corn syrup and 3T water after the butter and sugar are melted. Stops the separation. And everything else looks the same. But maybe that changes the texture. Still real tasty and I’ve been making it every Christmas for 25+ years. Yours looks SO good!
The Toffee you made is the way I love it. I watched every second of your video while my mouth is watering. I'll follow your instructions as I make the toffee. I recorded my Grandmother by marriage telling how she made Kringle from an old family recipe and listened as I made it. Grandma was in her late 80's when I recorded her in the 1980's. Happy New Year. I love you in Christ. Hugs.
Awesome story about your grandmother!!
Thanks for sharing!
Enjoy the toffee and blessings to you and your family!
Love you back💕💕 Hope you will enjoy many batches of Toffee.
I have made toffee with 10 different recipes, about 20 times total, and was at the end of my patience. Either the toffee crystallized, or was too gooey. One recipe said to NOT stir the toffee at all and that will work...it did not 🤣 for 5 years I have tried to make toffee and for 5 years I have failed epically! I even gave up and tried the christmas crack toffee, where you pour a sugar slime over crackers 🤣. I just want to say THANK YOU!!! On the first try I MADE IT PERFECT! I was so so nervous, deciding this was the last time I was trying EVER! This time the entire cooking steps were totally different than anything other recipes said to do, but it WORKED!!! English toffee is my favorite candy in the world and I have had to settle for mediocre mass produced candy. Even the old fashion candy companies stopped making the good toffee....NOW I CAN MAKE IT! Thank you so very much 🥰
Jamie, thanks so much for the wonderful comments!!! Have a very merry Christmas!!
I am drooling watching this 😊 I will absolutely have to try this amazing recipe soon 😍
My mom was born in Berlin. I am a proud first generation American.
All the grandkids call my mom Oma ❤️❤️
I married a man with a German Name😊
Ma’am, first off let me say thank you for explaining ever step. Some of our youth do. It know the difference between soft boil stage and hard boil stage. I always use cold water. When my momma died she took with her the famous freeze your behind off out side making devinaty. Your bring a piece of my momma back to me. Thank you.
Thanks Lorie! I’m blessed to have Oma as my mom!
My nana used to make what she called a Russian toffee. She made it with butter sugar and condensed milk. It came out as a soft toffee. I don't make it often because i am a diabetic and the toffee is so moreish that i can never just stop at one
My Nana made African toffee
When you add cream, it does make a soft toffee. With pecans we drop onto waxed paper for pralines. They are wonderful!
It is hard to stop eating Toffee. Also Carmel Cream Pie like my Mother made.
Sandwich of chocolate, toffee amd almonds! Best sandwich ever!!
Thankyou oma for finally teaching me how to do it right...
This is the best. I was making it for years. Something happened to my pot I used.
Tried making it 5x in different pots/pans, couldn't get it to come out right ever since. ❤️
Ms. K, there is a link to the pan we used in the description if you need it.❤️
This was such a good step by step video tortorial! I literelly made this while watching you make it! My stove is a glass top and I found during the end when you put the temp from low to high, mine browned up waaaay faster so I figured there's probably a big heat difference depending on what stove you use. I recognized this was happening and as soon as it went to that liquid golden brown caramelized stage I quickly poured it out in my prepared dish. My toffee had everything you added but I also added sprinkles of coconut. Tasted soooo good!! Thank you for sharing this! Had the perfect crunch and not too hard like some toffee can be!! Thank you 😊
Thanks Ben! Hadn’t considered coconut. I have a gas range but I have seen Oma cook it on a glass top before. Can get a little tricky. Thanks for sharing!
I have a glass top stove also. It’s electric not gas. I was wondering the same thing watching her do this on a gas stove thinking I wonder if it would work on a glass top. I just might try it though because I love toffee.
aren't you just the sweetest cutest oma? this is such a wonderful video that i watch twice every time i make, once while i'm setting everything up, and then once again while the toffee itself is on the stove... such a wonderful tutorial and friendly voice!! i just love this video, and anyone who enjoys all the versions of toffee i make ( my bf prefers no almonds, i love it with popcorn!) greatly appreciates your time and effort! much love and admiration! thanks to your whole family!! 👍🏽👍🏽👍🏽👍🏽❤️💜💛💞
Thanks Brian!! Appreciate your wonderful comments
Dear Helen, Thank you dear Oma for this, could you tell us what size fry pan you are using, is it better to have sloped sided pan of a straight sided pan, and what size cookie sheet you are using. I learned you cannot use Teflon and my cookie sheet was too large. I did as you said, start over!
Can you double the batch? Thank you for this amazing video and recipe.
That looks awesome. Great detailed tutorial. Tyfs
Oh I have to try this. Thank you so much for the great lesson
Great recipe, I live in the uk and my grandparents on both sides were welsh and both grandmothers had great recipes for caramel, toffee and fudge, also coconut ice, I make them all regularly , think it’s so lovely handing recipes down in a family ❤️🌸🌹❤️
Thank you!!
Never had Coconut Ice but it sounds very good.
I'm in the UK too and I remember my mum making coconut ice, marzipan fruits and honeycomb one year for Christmas. Sadly, she's not made them since - too busy I suppose.
I am interested to see how this recipe turns out compared to our chewy toffee.
This looks delicious! Just a hint to any new confectioners, use a wooden spoon. That way the heat will not transfer to your hand and you won't scratch your pots and pans.
Thanks Stephanie!!
Thank you forall these wonderful tips all through the process!
Thanks Kathleen!! Enjoy!
A little to slow
It's slow because it takes time.
Thank you, you are most welcome and I hope it will bring you as much love and happiness as it does my family and friends.
Carmalization of the sugar butter combination. Golden color. Thank you.
Great how to video! I'll have to give it a try. Thanks for sharing 👍
I followed the recipe and method and it turned out perfect on first try. I had to throw away previous batches from another recipe
Thanks so much for sharing selflessly your family recipe.
Awesomeness!!! Thanks for the comments!!
For me, this would be best made as a gift. If I had it in the house, I would eat it ALL.
Thank you for sharing!
Yes , the shelf life for this toffee isn’t very long. 😁
Oma normally sends small tins of toffee out to family and friends who are on the nice list! 😉
You are a good teacher. Thank you 😊
Thank you more💕
Fantastic video, great detailed. Clear, easy to follow instructions! I'm hooked!
Glad you enjoyed it!
the cake looks divine no music and no talking was the best thank you
So sweet, I love toffee like this, I use to make it every year for Christmas. You have inspired me to make some for this year. Also my family comes from England, maybe that is why I love it It is better than Almond Roca
Couldn’t have said it better myself! Oma always comes through at Christmas with her English Toffee!
If large batches are made I think you would have to bring it to the crack stage which makes the Toffee hard rather than crunchy. You notice how easy it breaks without the little metal hammer that used to come with toffee. It is just as good without Chocolate and nuts. No Need for the addition of Soda like making Peanut Brittle breakable.
I am going to try making this. Your instructions were so complete I feel I can do it. Thanks so much.
Yes you can!
Stumbled upon this and I am so happy I did. You do a wonderful job teaching. I am an experienced cook and loved the simplicity for new learners. Congrats to you
Enjoy Suzanne!! Oma(my mom) has been cooking for decades. She grew up on a farm with 9 other siblings and has made cooking a big part of her life!😁
Love you video and explanation! Now I know why mine never came out properly. Thanks for sharing!!!
Wonderful recipe I worked along side you and it was exactly as you described. My stovetop is glass top electric so I need to adjust next time, this time I burned it. Thank you so much for sharing this it is wonderful that it won't be lost.