For some reason yesterday I had a massive craving for heath toffee like that of the Hershey’s Heath Bars I started gobbling when I visited Hershey, Pennsylvania. But due to some unfortunate circumstances I was left unable to satisfy that craving; that being I am in London and a considerable amount of geography lies between me and the United States.
So I Googled it.
I found lots of recipes that use Hershey’s Heath Toffee but not very many for the toffee itself. Using what I did find I have made this, my own recipe for the delicious cruchy treat.
And just to note, I would have called this Cinder Toffee as thats how I know it. But I went with Heath Toffee because I wanted something like the Heath Toffee bars in America. In Googling I see lots of people call it English Toffee. But a toffee by any other name would be just as delicious..
- 225g of Butter
- 1 cup sugar
- 1/2 tsp salt
- 3 tb water
- 1 tb light corn syrup
- 1/2 cup ground almonds
For the butter, 225 grams is 1 cup, 1/2 pound, 2 sticks, whatever measure you like, but I like the metric system and I’ve never had so much butter I can scoop a cup from.
And the corn syrup, this can be ommited as some people have feelings against it. Its the new msg. If you leave out the corn syrup, use 4 tablespoons of water.
- Put everything in a saucepan a size bigger than you think you’ll need. The whole lot gets kinda frothy as it cooks and hot caramel overflowing the sides of your saucepan is probably as undesirable to you as it was to me. You could add the ground almond now like I have, or later. The dark roast the almond gets adding it sooner adds a deeper colour and a slighty bitter taste which I personally like as a complex addition to the sweetness of the toffee itself.
- Over a medium to medium-low heat stir it all together until the sugar is dissolved
- Sit back and with a candy themometer (or some other tool) wait for it to get to the ‘hard-crack’ temperature of 300°F or 149°C
- Take it off the heat (add the ground almonds now if you didn’t earlier) and stir gently. This is where I had the oils split out of my toffee because I stirred it too quick. I don’t know if thats meant to happen or not but I’ve been looking at the positive side and have been calling my toffee low-fat as a result of pouring it off.
- Pour onto a flat surface for cooling that you will have also had the foresight to ensure isn’t going to cause you massive headaches trying to get the hard toffee off later
- break into bits and enjoy. Perhaps cover in milk chocolate..
Hope you enjoy it, I’ve enjoyed lots of it!
It’s great to have on its own, in chocolate, or crumbled finer as a crunchy topping for cakes.
PS. There’s is also the very very simple version.. If you’re in a hurry for candy
Put 225g of butter, 1 cup of sugar and 1/2 cup of ground almonds in a saucepan and heat to 300°F (or 149°C) ‘hard crack’ stage. Chill mix on a flat surface to cool and smash into pieces to enjoy.