I make English Toffee ALL the time,year round because we all love it. I don't use cornsyrup at all, I bring my bubbly toffee to 285degrees & I use REAL butter to grease.my 11x17 sheet pan. Once it's cooled & set I pour my melted chocolate on & crushed nuts. I set it in fridge for like ,5 min for chocolate to set, place a sheet of parchment on counter ,& flip my toffee out carefully & chocolate and nut other side. Carefully slide parchment paper with toffee back onto the BOTTOM of the sheet pan & let set either 5 min back in fridge or room temp. Also slightly greased with butter a silicone ice cube trays. Poured in toffee syrup & once set popped out toffee an dropped in a pot of melted chocolate and then rolled them over in a tray of crushed nuts. Just used a fork to lift toffee out of chocolate banged fork slightly on pot edge to rid of drippings. Very easy way to get bite size totally covered pieces!

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