Diary of an Inconsistent Cook #27: Chocolate Covered English Toffee Bars

I’ve made these English Toffee Bars previously for my husband’s 42nd birthday to go along with the Best Chocolate Ganache Cake Ever.     At the time, there was a small incident involving smoke and molten sugar, so there were not a lot of pictures.    My mother-in-law had hip surgery a couple of weeks ago and to aide in her recovery (which will take about three months), I decided to give this recipe another go.    I was more confident of success because the children were busy entertaining their visiting uncle and Daddy was home.

It is amazing how things can turn out differently when you aren’t distracted and have a working thermometer.

You need: butter, sugar, corn syrup to start

Listen up gang.   This is candy.  Candy with a lot of butter.    If you make these have a plan to give some of them away.   I am not responsible for eating them until your pants don’t fit.     When you do eat too many, don’t blame me focus your tooth decay problems on the originator of the full recipe:   At Taste of Home

1 3/4 cups of butter
2 cups of sugar
1 tbsp of corn syrup
1 cup chopped pecans
1/4 tsp salt

chocolate candy coating

*note you can use chocolate chips if you prepare and temper it with solid vegetable shortening, coconut oil, or cocoa butter)

The butter, corn syrup, and sugar will begin to thicken and come together almost like slime.

Softball stage is when the temperature reaches 295F.   A thermometer is a must.  If you make these a lot you will be able to tell just by looking at it when it comes to temperature.   DO NOT walk away, people.

Just about there.  Prepare to add the pecans and salt.

The butter and sugar will begin to turn a caramel color and is just about done this point.    It is ready for the pecans and salt.

Score it when it is still warm but not hot!

I poured mine into a 9×9 pan lined with a silicone baking mat (buy one, you know you want to), but you can just butter a pan instead.    You must score lines at this point once the candy cools a bit, but not too cool.  If you don’t do this you won’t be able to break them apart easily.     Make them thinner if you like; thinner cools faster than thicker.

You don’t need to dip them in chocolate but why wouldn’t you?

You will need to wait for the candy to fully cool before you dip them in chocolate.  Be patient!

They don’t have to be perfect. Rustic is just as delicious.

I lied when I said I didn’t mess up at all.  When I made the dipping chocolate from chocolate chips I erred and used vegetable oil instead of vegetable shortening.    This meant that we always had to keep the candy cold or else the chocolate just reverted to a melty state.   This did not alter the flavor!

Enjoy and indulge.

Full Recipe and directions here: Taste of Home–English Toffee Bars
How to use chocolate chips as dipping chocolate here:   Chocolates Made Easy