English Toffee is a vegetarian dessert adapted and contributed by Pomona’s user Kathleen Johnson. Pomona’s Pectin contains no sugar or preservatives and is used in place of the gelatin in the original recipe. See below for where to buy. Calcium water is not needed in this recipe because the powdered milk in the recipe has calcium in it naturally.
Kathleen says: “I adapted this from a recipe that originally made 300 servings and used gelatin. My friends LOVED it. I think it’s a nice change from usual desserts; it’s chocolaty with a mousse-like consistency. If you prefer less sweet, you can reduce the amount of the sugar.”
Yield: one 8″ x 8″ x 2″ glass baking dish
First step, make liquid Pomona’s Pectin.
Liquid Pectin Ingredients
½ cup boiling water
1 teaspoon Pomona’s Pectin powder
Liquid Pectin Directions
1. Bring ½ cup water to a boil.
2. Put boiling water in a cup for immersion blender, or in food processor, or in blender.
3. Add pectin. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the liquid. Blend for a full minute or more until all powder is totally dissolved.
4. Remove from blender or food processor into a small bowl and set aside to cool by putting the bowl in the refrigerator for about 30 minutes, then on the counter once you start preparing the rest of the recipe. (Cooling will prevent the eggs from curdling when you add the pectin later in the recipe.)
Second step, make the crust.
English Toffee Crust Ingredients
10 full-size graham crackers
2 Tablespoons all-purpose flour
6 Tablespoons powdered sugar
6 Tablespoons melted butter
English Toffee Crust Directions
1. Finely crush graham crackers and mix well with flour and powdered sugar.
2. Add melted butter and mix thoroughly.
3. Spread ¾ of the mixture in the bottom of the dish and press down with the bottom of a spoon to even out; set aside ¼ of the crust mixture to sprinkle on top.
Third step, make the filling and put it all together.
English Toffee Filling Ingredients
1 cup butter, softened to room temperature
1¼ cups sugar
1½ teaspoons pure vanilla extract
2 1-oz. squares Baker’s unsweetened chocolate, melted
4 pasteurized eggs (see Note below)
Cooled liquid Pomona’s Pectin (see above)
½ cup powdered milk (Sanalac or equivalent)
English Toffee Filling Directions
1. In a medium bowl, cream softened butter and sugar until fluffy (either by hand or with an electric mixer.)
3. Add vanilla, melted chocolate, and 2 of the eggs (beating the eggs beforehand isn’t necessary.) Mix well either by hand or with an electric mixer.
4. Add the cooled liquid pectin and beat (either by hand or with an electric mixer) for 3 minutes.
5. Add the additional 2 eggs and the powdered milk; beat for 2 more minutes.
6. Pour filling into crust. Sprinkle top with remaining crust mixture.
7. Chill 24 hours before serving. Remove from the refrigerator just before serving.
8. Use a damp, warm knife to slice and serve.
Note: Pasteurized eggs are specified in this recipe because the eggs will not be cooked. The USDA says: “Use pasteurized eggs or egg products when preparing recipes that call for using eggs raw or undercooked.”
For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.
Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.