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Hershey’s Toffee

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

December 22, 2013 by Hugs & Cookies xoxo 13 Comments

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Hershey’s Toffee Bar

This Hershey’s Toffee Bar is outrageous and the most delicious candy you will make at home. Serve this at your next party or wrap in cellophane as a perfect sweets gift! This rich toffee is perfect to make for a special occasion. The hot candy mixture involves butter, sugar and nuts. This would be a great treat for Valentine’s Day or as your Easter Candy. Your family members will swoon for this like mine did. I made this for my mom’s 80th birthday and it was a huge hit. I hope you enjoy this decadent treat. It makes a large quantity so feel free to freeze some for another given day!

 

Hershey's Toffee Bar
Hershey's Toffee Bar
Hershey's Toffee Bar

You may need:

Candy Thermometer

WORLD'S MOST SCRUMPTIOUS ENGLISH TOFFEE WITH MILK CHOCOLATE & TOASTED PECANS!!!!

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Ingredients
  

  • 1 cup chopped pecans toasted (8 minutes at 350º)
  • 2 sticks butter
  • 1 cup sugar
  • 6 tablespoons light corn syrup
  • 2 tablespoons water
  • 1 teaspoon vanilla
  • 8-12 ounces milk chocolate chopped (I used the huge Hershey bars, closer to 8 ounces)

Instructions
 

  • Cover baking sheet with silpat or lightly grease with Pam. (I used silpat to be safe)
  • Cut butter into pieces and mix with sugar, corn syrup and water. Bring to boil over medium high heat, stirring until sugar is dissolved. Insert candy thermometer and allow to boil, stirring occasionally, until liquid turns amber and temperature reaches 290º. Remove from heat immediately and add vanilla. Stir to combine and pour onto prepared sheet. Spread a bit.
  • Allow to cool about a minute, then sprinkle with chocolate. Allow heat to melt chocolate, then smooth out with spatula. Sprinkle with nuts and gently pat down so nuts adhere to chocolate. Chill for 2 hours, then break into small pieces. Store in refrigerator.

 

Adapted from my wonderful friend Liz at That Skinny Chick Can Bake via Gourmet  

toffee english

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Filed Under: Candy, Christmas, Dessert, Holidays Tagged With: candy canes, Christmas, Hershey, toffee

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Liz Berg says

    December 22, 2013 at 6:33 pm

    You will now have to make this every year!!! I try to get it out of my house ASAP so I won’t eat it all 🙂

    Reply
  2. DANIELLE says

    December 22, 2013 at 6:35 pm

    liz-this stuff is no joke!! i oulled it off at 290 but temp kept going up-was nervous it would be break a tooth hard but it has texture of biting into a heath bar!!!! that seem right? lol yummmmmy! u keep in fridge or counter?

    Reply
    • Jenni says

      May 4, 2015 at 12:05 pm

      I love toffee! You really want the sugar to caramelize, and if you only cook it to 290, that’s only hard crack stage and you won’t get the added depth of flavor that the caramelization brings. Taking it to 325F isn’t outside the realm of possibility, but you want to work fast because, as you found out, the temp will continue to rise even off the heat. 🙂
      Jenni recently posted…Gougeres with Bechamel aux Champignons for Progressive EatsMy Profile

      Reply
  3. Sommer says

    August 3, 2014 at 2:09 pm

    I made this yesterday and it turned out delicious! I used almonds instead of pecans. My problem was it burned the bottom of the pan. I thought it was going to taste burnt, but it didn’t. I’m still trying to get the black burnt stuff off my pot! Any advice for next time so it don’t burn? I used a heavy stainless 2 qt sauce pan.

    Reply
  4. Mary Eischen says

    May 15, 2015 at 1:58 am

    Could you please email this recipe to me, I can’t find a print button ???

    Thank You
    Mary

    Reply
  5. Donna says

    May 11, 2017 at 11:01 am

    So you use 8 bars of chocolate, 8 ozs each? Seems like a lot!

    Reply
    • Deborah says

      September 16, 2018 at 3:27 pm

      No, of course not. Recipe says 8-12 ounces of milk chocolate, meaning between 8 and 12 ounces, whatever your preference.

      Reply
  6. Breanda says

    November 20, 2017 at 3:37 pm

    I really don’t mean to sound dumb, I have cooked and baked for years. But I have never heard of simply. Can someone please explain.

    Reply
    • Hugs & Cookies xoxo says

      November 20, 2017 at 5:02 pm

      nonstick reusable baking mat

      Reply
  7. Breanda says

    November 20, 2017 at 3:39 pm

    Silpat not simple I hate auto correct

    Reply
    • Deborah says

      September 16, 2018 at 3:30 pm

      Google it, it will show you samples.

      Reply
  8. Donna says

    September 2, 2019 at 4:36 pm

    What size pan are you pouring into??

    Reply

Trackbacks

  1. Foodies Network » World’s Most Scrumptious English Toffee says:
    October 24, 2014 at 11:44 am

    […] World’s Most Scrumptious English Toffee […]

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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