Comments on: Enstrom’s Style Toffee

By: Dave

Dave — Fri, 14 Oct 2011 15:57:54 +0000

Not sure what I did wrong, as I was cooking and nearing hard crack temp my butter all of sudden separated????

By: anna

anna — Sun, 02 Oct 2011 03:28:56 +0000

I have the original toffee recipe directly from Chet Enstrom and his wife. They gave it to my mother when the company was just starting up. Sorry, ladies, but the above recipe is not even close. It’s tasty, but definitely not Enstroms.

By: Evelyn R

Evelyn R — Fri, 24 Dec 2010 22:14:01 +0000

I made a batch of this today – it’s AWESOME!!! I live at about 6,000 feet so it took a little longer, I’ll be making this every year – Thank you for sharing.

By: ValerieF

ValerieF — Wed, 22 Dec 2010 21:16:28 +0000

I’m in the process of waiting for the toffee to cool right now. It looks wonderful already. I read a lot of people mention the separating of the butter, I had that too, around boiling point, then as the temperature started to rise more and I carefully kept stirring (kinda scooping butter into the mixture again, almost the motion like folding egg whites) the melted butter disappeared right back into the candy. It then became more liquid again too.
My thermometer didn’t seem to be accurate at all, and I didn’t have an ice bath ready, so I eyeballed it. I took it off the stove right when there was a faint smell of burnt sugar appearing. I tasted a little bit that cooled on my offset spatula and it tasted awesome, so I’m very hopeful to have a wonderful end result.
If this turns out as good as I think, I’ll never (have my mom who still lives in Colorado) spend that crazy much on the candy again!!!!

By: Jan Laramore

Jan Laramore — Wed, 22 Dec 2010 14:47:34 +0000

I made this recipe for the first time with a young homeschooled girl whom I am tutoring and also am teaching some cooking skills. We jumped into this one with both feet, and were met with great success! It was a little challenging and perhaps required some advanced skills which are both good things for her to experience. What a wonderful, delicious way for her to be introduced to candymaking! We will both use and treasure this recipe and share its results with others for the rest of our lives. . .thank you SO much for sharing it with us!

By: Elly

Elly — Mon, 20 Dec 2010 19:34:23 +0000

We are going to make this on Christmas eve! I cant wait to try this. We actually just got a box of the original delivered to our office. AND I AM IN LOVE!!! I hope it turns out as good.!

By: Denise

Denise — Mon, 20 Dec 2010 12:14:40 +0000

Just made this yesterday and it turned out perfect! Thank you so much!

By: Marilyn Moll

Marilyn Moll — Sat, 18 Dec 2010 17:41:17 +0000

My toffee isn’t so hard. Possibly your’s is hard from slightly overcooking? Not sure – it may vary batch to batch. Thanks for pointing out the huge price difference, however!!! One batch makes me 3-6 gifts depending on the size of the gift and is very much appreciated.

By: GoldenPig

GoldenPig — Sat, 18 Dec 2010 04:35:22 +0000

Hello,
I had made the toffee by following your recipe twice. Thanks for this great recipe. The toffee just tasted so yummy. But I had the real Enstrom toffee before, and now I just have a new box of it on hand. So I compared the ones I made and the real ones. Here is the differences I noticed: Enstrom’s toffee is a little bit less sweeter, and harder than the homemade ones. Especilly the hardness, the homemade is a little bit more harder than the original one, original one is easier to chew on. Then is the nuts. The original one has more almonds than the homemade one, and the almonds are big chunks instead of slivered. Otherwise, I didn’t notice too much difference between these two. I will try to figure out how to make my less hard like the original one. Maybe a little bit less sugar and more almonds?Oh, I missed the biggest difference though, the Price! The original one costs $19.5 plus almost $10 shipping per pound, and the homemade one just 1/10 of the price per pound. Thanks again for giving this great recipe out, and it’s tasted just so close.

By: Valerie

Valerie — Thu, 16 Dec 2010 20:24:05 +0000

Thanks so much for passing along this recipe! I made it yesterday and, what doesn’t get eaten today will hopefully go into gifts! I grew up in Grand Junction…LOVE Entrom’s Toffee but am not in Colorado anymore and the toffee is very expensive. Thought this tasted just like it and was not difficult to make! YEAH!!! Thanks again. God bless. Have a blessed Christmas with your kids and happy travels!