Last Updated on
This delicious salted caramel toffee is crunchy, buttery and has the perfect balance of chocolate and salted caramel flavors.
I’ve got a buttery toffee topped with a layer of chocolate and sprinkled with fleur de sel for you today. The recipe for the toffee comes from Emeril Lagasse and I added the chocolate and fleur de sel.
The toffee is very delicious but really not good for the teeth at all; I suggest you cut the toffee into bite-sized pieces before eating to minimize the impact. (It’s surprisingly easy to cut).
How to make salted caramel toffee:
It’s quite simple to make this beauty: you start by heating butter, white and brown sugar and heavy cream in a saucepan all the way to 300 degrees Fahrenheit (which is very hot and dangerous so do be very careful!).
Next you carefully stir in vanilla extract, then pour the caramel into a parchment-lined baking pan. Add chopped chocolate on top and once it’s melted, spread it around. Let the toffee cool and sprinkle with fleur de sel. Eat it yourself, serve it to others or package it up nicely and give it as a gift!
If you love salted caramel, you might also enjoy these Salted Caramel Pots de Creme:
Salted Caramel Toffee
- 8 tablespoons unsalted butter
- 1.5 cups granulated sugar
- 1 cup light brown sugar
- 3/4 cup plus 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 4 ounces milk chocolate, finely chopped*
- 4 ounces semisweet chocolate, finely chopped*
- fleur de sel
- Line a 7–inch by 11–inch baking pan with parchment paper.
- Add butter, sugars and cream into a saucepan and heat, stirring with a wooden spoon, until the sugar is dissolved.
- Boil the mix until it registers 300 degrees F. on a candy thermometer, then turn the heat off. (Be careful, 300 degrees F. is extremely hot and dangerous. Do not, under any circumstances, touch the caramel OR the pot).
- Very carefully, standing back, stir in the vanilla.
- Pour the hot mix into the baking pan and let it sit for a minute.
- Evenly distribute the chocolate over the hot toffee and let it sit until it starts to melt.
- Evenly spread the chocolate over the toffee using a rubber spatula.
- Let cool, then sprinkle with fleur de sel and cut or break into pieces.
Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!
Want to save this recipe idea for later? Pin it: