Melt In Your Mouth Toffee
User Reviews
4.6
Melt In Your Mouth Toffee
Description
Melt In Your Mouth Toffee is crafted by heating butter with granulated and brown sugars until the mixture reaches the hard crack temperature (290-300°F), ensuring a firm but brittle texture that breaks cleanly. Adding salt to the cooking butter mixture enhances overall flavor depth. After cooking, vanilla is stirred in carefully to prevent boiling over due to bubbling.
The hot toffee base is poured into a lined pan, partially set, then topped with chocolate chips which soften and spread into a smooth layer under foil for a few minutes before being evenly spread. Adding chopped walnuts or pecans is optional and adds nutty texture contrast. The toffee can be lightly sprinkled with sea salt flakes or holiday sprinkles for finishing touches.
This chewy yet crisp candy holds well stored airtight at cool room temperature for several weeks. The original recipe is adapted from Allrecipes and is suitable for making festive treats or gifts with customizable toppings.
Ingredients
- 1 pound butter 4 sticks, unsalted
- 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 walnuts optional and to taste, or pecans, chopped, quantity partial cup implied
- sea salt optional for sprinkling, flakes
- 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
- Use a clip-on candy thermometer for accurate temperature monitoring during cooking.
- Boil mixture over medium-low heat without stirring after it begins to boil to prevent grainy texture.
- Pour toffee into a parchment-lined pan for easy removal and cleanup.
- Add chocolate chips after partially setting and cover with foil to melt evenly before spreading.
- Store cooled toffee airtight at cool room temperature for several weeks to maintain freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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