Hello, friends! I am so excited to share this recipe with you today because it is, without a doubt, one of the easiest and most addictive treats I’ve ever made. This Melt-In-Your-Mouth Toffee is buttery, sweet, and absolutely irresistible. Whether you’re making it for the holidays, gifting it to loved ones, or just treating yourself, this toffee is guaranteed to be a hit.
Let’s dive into the recipe so you can whip up a batch of this delightful treat!
Why You’ll Love This Toffee
- So Easy to Make: With just a few simple ingredients, you can create a candy that looks and tastes like it came from a fancy shop.
- Perfect for Any Occasion: This toffee is great for cookie exchanges, hostess gifts, or simply to enjoy at home with a hot cup of coffee.
- Customizable: You can add nuts, sprinkles, or sea salt to make it your own.
Ingredients
Here’s everything you’ll need to make this buttery, delicious toffee:
- 1 pound (4 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 1 tsp kosher salt (or to taste)
- 1–2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips (or milk chocolate if you prefer)
- ½–1 cup chopped walnuts or pecans (optional)
- Sea salt flakes (optional, for sprinkling)
- Holiday sprinkles (optional, for a festive touch)
Step-by-Step Instructions
1. Prepare Your Pan
Line a 9×13-inch pan with parchment paper. This will make it easy to remove the toffee once it sets.
2. Cook the Toffee Base
- In a heavy, high-sided saucepan, add the butter, granulated sugar, brown sugar, and salt.
- Heat the mixture over medium-low heat, stirring constantly, until it begins to boil.
- Once the mixture starts boiling, stop stirring. This is important to prevent the sugar from crystallizing.
3. Reach the ‘Hard Crack’ Stage
- Let the mixture boil until it reaches 290–300°F on a candy thermometer. This is the “hard crack” stage, where the toffee will be perfectly firm and snappy once cooled.
- If you don’t have a candy thermometer, you can test it by dropping a small amount into cold water—it should harden and break easily.
4. Add Vanilla and Pour
- Remove the saucepan from the heat and carefully stir in the vanilla extract (it will bubble up, so be cautious!).
- Pour the hot toffee mixture into the prepared pan and let it sit for about 5 minutes.
5. Add the Chocolate
- Sprinkle the chocolate chips evenly over the warm toffee. Wait a few minutes for the chocolate to soften, then spread it smooth with a spatula or knife.
- If the chocolate doesn’t melt completely, place the pan in a 300°F oven for 2–3 minutes to help it along.
6. Add Toppings
- While the chocolate is still warm, sprinkle on your chopped nuts, sea salt, or holiday sprinkles if desired.
7. Cool and Break
- Let the toffee cool completely—this usually takes about 30 minutes in the fridge.
- Once set, break the toffee into pieces with your hands or cut it with a sharp knife.
Tips for Success
- Don’t Stir While Boiling: Once the mixture starts boiling, resist the urge to stir. Stirring can cause the sugar to crystallize, making the toffee grainy.
- Use a Candy Thermometer: This is the best way to ensure your toffee reaches the perfect consistency. If you don’t have one, the cold water test works as a backup.
- Customize to Your Liking: Add nuts, sprinkles, or even a drizzle of white chocolate on top for a fun twist.
Recipe Variations
This recipe is so versatile! Here are some ideas to try:
- Classic with Sea Salt: Sprinkle sea salt flakes over the chocolate for that irresistible sweet-and-salty combo.
- Nutty Delight: Add chopped pecans or walnuts for extra crunch.
- Festive Sprinkles: Perfect for holiday parties or cookie exchanges.
- Plain and Simple: Leave it as is for a pure, buttery toffee experience.
Frequently Asked Questions
Q: What’s the best chocolate for toffee?
I prefer semi-sweet chocolate because it balances the sweetness of the toffee. However, milk chocolate or dark chocolate work just as well—use what you love!
Q: Does toffee need to be refrigerated?
No, toffee is best stored at cool room temperature in an airtight container. It will stay fresh for several weeks.
Q: Can I freeze toffee?
Yes! Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 6 months. Just make sure to freeze it plain—without toppings—for the best results.
Q: Why does the chocolate separate from the toffee?
This can happen if the chocolate layer is too thick or if the toffee wasn’t warm enough when the chocolate was added. To avoid this, make sure the chocolate melts into the warm toffee before spreading it out.
Melt-In-Your-Mouth Toffee
Ingredients
- 1 pound 4 sticks unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 tsp kosher salt or to taste
- 1 –2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- ½ –1 cup chopped walnuts or pecans optional
- Sea salt flakes optional
- Holiday sprinkles optional
Instructions
- Line a 9×13-inch pan with parchment paper; set aside.
- In a heavy saucepan, add butter, sugars, and salt. Cook over medium-low heat, stirring constantly, until it boils.
- Stop stirring and let the mixture boil until it reaches 290–300°F on a candy thermometer (hard crack stage).
- Remove from heat and stir in vanilla extract. Pour into the prepared pan and let sit for 5 minutes.
- Sprinkle chocolate chips over the toffee. Let them soften, then spread smooth with a spatula.
- Add nuts, sea salt, or sprinkles, if desired.
- Cool completely in the fridge, then break into pieces.
