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Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

chocolate covered toffee candy recipe?

I've looked all over the internet and can't find a decent one. I want to make the toffee myself as well.


4 Answers

  • Anonymous
    1 decade ago
    Favorite Answer

    Almond Chocolate Covered Toffee Recipe


    1 1/2 sugar

    2 sticks (1 cup) butter

    3 tbsp water

    1 tbsp light corn syrup

    1 tsp vanilla extract

    2 cups semisweet chocolate chips

    1 cup unblanched(natural) almonds, toasted and coarsely chopped


    Lightly grease a 13x9" Baking pan.

    In med saucepan over med heat, bring sugar, butter, water and corn syrup to a boil.

    Boil without stirring until candy thermometer registers 300°F to 310°F (or drop a small amount into ice water.

    When mixture Forms a brittle mass that snaps easily when pressed between fingers, it's ready).

    Take off heat, stir in vanilla.

    Pour into prepared pan.

    Wait 2 minutes then sprinkle evenly with chocolate chips.

    When chips are shiny, about 2 minutes, spread over toffee.

    Sprinkle with almonds, pressing them gently into chocolate.

    Refrigerate until cold, then break into bite size pieces.


  • Anonymous
    1 decade ago

    Chocolate covered toffee


    1 Servings

    Measure Ingredient

    1 cup Butter

    1 cup Sugar

    2 tablespoon Water

    1 tablespoon Corn syrup

    ¾ cup Nuts; chopped

    7 All-chocolate bars

    Melt butter; remove from heat and add sugar; stir well. Return to heat and stir until boiling. Add water and corn syrup and cook to 290 degrees. Add nuts and pour onto a well greased cookie sheet. Top with melted candy bars. Cut in squares when cool. Store in a tightly covered container

  • 1 decade ago

    English Toffee

    Yield: 60 Pieces

    3 tablespoons unflavored vegetable oil, such as safflower oil

    1 1/4 cups unsalted butter

    1 cup sugar

    1/4 cup water

    1/2 teaspoon salt

    2 1/2 cups sliced almonds, finely chopped

    12 ounces bittersweet chocolate, finely chopped

    Coat a metal rolling pin, pizza wheel and marble board or the back of a baking sheet with the vegetable oil; set aside.

    Cut the butter into a few pieces and melt in a 3-quart heavy-bottomed saucepan over low heat. Add the sugar, the water and the salt; increase the heat to medium and cook until the mixture registers 260 F on a sugar thermometer (about 10 minutes), stirring constantly with a wooden spoon or heatproof spatula. Add 1/2 cup of the almonds and continue cooking until the mixture becomes golden brown and registers 305 F on the thermometer (about 8 minutes) stirring constantly. Remove the pan from the heat and carefully pour the mixture onto the oiled board.

    With the oiled rolling pin, quickly spread the mixture out very thin. It is necessary to work fast, because the mixture sets up rapidly and becomes too brittle to cut.

    While still warm, with the oiled pizza wheel score the toffee into pieces that are 1 1/2 inches long and 1/2 inch wide. Let these centers set until cooled to room temperature (about 30 minutes).

    Melt and temper the chocolate. Either dip the toffee in chocolate immediately, or store it in a tightly covered container at room temperature. If left exposed to the air, the toffee will absorb moisture and become soft.

    Line 3 baking sheets with parchment paper or waxed paper. Sprinkle the remaining 2 cups almonds on one of the prepared baking sheets. Dip a toffee piece into the tempered chocolate, coating it completely. With a dipper or fork, remove the toffee from the chocolate, gently shake off the excess chocolate and drop the toffee in the chopped almonds. Roll the toffee in the almonds, coating it thoroughly, and turn out onto the paper lined sheets to set up completely, or chill in the refrigerator for 15 minutes.

    In a tightly covered container wrapped in several layers of aluminum foil, the toffee will keep for 2 months in the refrigerator.

    Chocolate Toffee

    Makes about 2 1/2 Pounds

    1 pound butter (salted)

    2 cups sugar

    1 cup almonds (slivered, sliced, or whole; either blanched or unblanched)

    water as necessary

    8 ounces chocolate (milk chocolate bars, semisweet, or finest bittersweet)

    1/2 cup toasted pecans, very finely chopped

    Set out a 10 x 15-inch nonstick baking sheet or an equivalent sheet of aluminum foil on a heatproof surface.

    In a large, heavy saucepan (at least 4-quart) over medium heat, bring the butter to the boiling point. Add the sugar, stirring with a long-handled wooden or heatproof spoon, until this mixture begins to boil. Then add the almonds, bring the candy to a boil again, and continue to boil and stir over medium heat for 15-20 minutes or more. If possible, recruit someone to help you stir.

    Very often during the cooking process several tablespoons of butter, or even more, will separate from the candy and float on top. When this happens, add 2-4 tablespoons of water and stir, being careful of the steam, which is extremely hot. The water will force the candy to re-absorb the butter, although it will lower the temperature and slow down the cooking. You may have to repeat this process several times, but by the time the toffee is done the butter will stop separating.

    Gradually the candy will turn from pale yellow to medium golden brown. After 12 minutes, begin to test it by spreading out a tablespoonful with a metal spoon as thinly as possible on a cool plate. Remove the pot from the heat while you are testing, or the toffee may burn. Before the candy is ready, the texture will appear sugary and soft; then it will grow harder and browner, and finally it will become crisp. Key signs of doneness: the almonds are thoroughly toasted, the color is a mellow brown, and the texture is smooth, appearing almost melted. When it is stirred vigorously, the toffee will clump into a heavy wreath. And a spoonful will spread very thin and crunch when bitten.

    As soon as it is done, immediately pour the toffee out onto the baking sheet, and spread it to an even thickness, if necessary. Be careful not to burn yourself.

    Unwrap the chocolate, break it into squares, and distribute them evenly over the hot candy. Within a few minutes they will melt. Spread the chocolate to cover the top of the toffee, and sprinkle it evenly with chopped pecans. Allow it to cool for several hours or overnight. When the chocolate is set and the toffee is thoroughly cool, break it into bite-sized pieces and store it in an airtight container.


    To clean the saucepan and spoon, fill pan with hot, soapy water and let them soak. The candy will rapidly melt away

    hope these help. good luck and enjoy.

  • Anonymous
    1 decade ago

    first you get chocolate then u cover it in toffe of corse

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