Salted Caramel Toffee

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This delicious salted caramel toffee is crunchy, buttery and has the perfect balance of chocolate and salted caramel flavors.

salted caramel toffee

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!

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Related Post:

If you love salted caramel, you might also enjoy these Salted Caramel Pots de Creme:

salted caramel pots de creme

salted caramel toffee
Print Recipe
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Salted Caramel Toffee

This recipe is adapted from Food Network.
Cook Time20 mins
Cool Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: salted caramel toffee
Servings: 8
Calories: 588kcal

Ingredients:

  • 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

Instructions:

  • 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.

Notes:

*Don't use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.

Nutrition

Calories: 588kcal

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salted caramel toffee

38 comments

  1. Patricia says:

    Maybe this it a stupid question, but is it 300 celsius or fahrenheit? I’m from Denmark, and sometimes find it difficult to tell, when it is celsius and when it is fahrenheit

    • Nicole B. says:

      Hi Patricia, not a stupid question at all! It is 300 degrees Fahrenheit (which is 149 degrees Celsius). I’ll clarify that in the recipe right away, thanks for bringing it up! :)

  2. Maggie says:

    Candy thermometers are awesome invention. Wow! These photos are amazing! Salted caramel is one of my newest obsession and I’m loving it. This looks super yummy and I’m craving some now :)

    • Nicole B. says:

      Thank you so much, Maggie! Up until a few weeks ago I had only ever used our candy thermometer to measure the temperature of oil for deep frying but indeed it has more uses than that! :)

  3. Helen @ Scrummy Lane says:

    I love how you can see even where the chocolate’s been snapped in this photo … just makes me want to reach out and grab a bit, then stuff it all in my mouth. I would love to receive this as a gift!

    • Nicole B. says:

      Thank you, Helen! I dropped the whole sheet on the kitchen counter, hoping that it would break into attractive pieces. :)

    • Nicole B. says:

      Haha, mine may very well turn into an eternal obsession, too! Thank you for the wonderful compliment, Mila! :)

    • Nicole B. says:

      It’s hard to stop at one for sure! And, oh yes, everything Donna Hay’s photographers touch is just mind-blowing. :)

  4. Nagi@RecipeTinEats says:

    I knew candy thermometers were made for a reason. :)

    Just gorgeous. Both the recipe and photos. I’m obsessed with salted caramel too. Can you make a salted caramel brownie? I saw an amazing pic on Donna Hay. Yours would be BETTER! :)

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