Melt In Your Mouth Toffee
User Reviews
4.6
123 reviews
Excellent
Melt In Your Mouth Toffee
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Irresistible, buttery, ADDICTIVE, and just melts in your mouth!! EASY and perfect for holiday parties, gift-giving, or cookie exchanges!! 😋💚❤️
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Ingredients
- 1 pound unsalted butter 4 sticks
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 teaspoon kosher salt or to taste
- 1 to 2 teaspoons vanilla extract
- 2 cups chocolate chips I used semi-sweet, use milk chocolate if preferred
- ½ to 1 + cup chopped walnuts or pecans optional and to taste
- sea salt flakes optional for sprinkling
- holiday sprinkles optional
Instructions
- Line a 9x13-inch pan with parchment paper; set aside.
- If you have a clip-on candy thermometer, attach it to a heavy, high-sided saucepan. (If your thermometer doesn't clip, that's okay.)
- Add the butter, sugars, salt, and cook over medium-low heat, stirring constantly, until the mixture boils. After it boils, don't stir.
- Boil mixture until the 'hard crack' stage, 290-300F, without stirring (stirring can cause the finished toffee to become grainy or crystallize). It will probably take 20-25-ish minutes to come up to temperature if you're cooking over a true medium-low. At 290-300F, remove the pan from the heat.
- Cautiously stir in the vanilla (it will bubble up).
- Pour mixture into the prepared pan and let it sit for about 5 minutes before evenly sprinkling the chocolate chips over the toffee. Tip - Add one chip and if it sinks into the toffee, wait another few minutes before adding the chips.
- Cover the pan with foil for about 5 minutes, remove the foil, and spread the chocolate chips smooth with a spatula or off-set knife. Tip - If you chips have not melted (some brands are more resistant to others to melting and/or your toffee may have taken awhile to set up), put the pan in a 300F oven for a few minutes, or just until chips can be spread smooth.
- Optionally sprinkle with nuts, sea salt, sprinkles, etc., to taste. For this batch, I used pecans with sea salt, sea salt, holiday sprinkles, and plain.
- Let the toffee cool completely before in the fridge for about 30+ minutes, or until set. Break toffee apart with your hands or cut it with a sharp knife.
Notes
- Storage: Toffee will keep airtight at cool room temp for many weeks.
- Adapted from Allrecipes.
Nutrition Information
Show Details
Serving
1
Calories
143kcal
(7%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Cholesterol
20mg
(7%)
Sodium
59mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 143kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 20mg | 7% |
| Sodium | 59mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
123 reviews
Excellent
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