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4.6 from 123 votes

Melt In Your Mouth Toffee

Irresistible, buttery, ADDICTIVE, and just melts in your mouth!! EASY and perfect for holiday parties, gift-giving, or cookie exchanges!! 😋💚❤️

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 48
Calories: 143 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Line a 9x13-inch pan with parchment paper; set aside.
  2. 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.)
  3. Add the butter, sugars, salt, and cook over medium-low heat, stirring constantly, until the mixture boils. After it boils, don't stir.
  4. 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.
  5. Cautiously stir in the vanilla (it will bubble up).
  6. 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.
  7. 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.
  8. 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.
  9. 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

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

% 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.