Salted Caramel Toffee

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This salted caramel toffee is topped with a layer of chocolate and sprinkled with fleur de sel. It tastes fantastic and has the perfect toffee texture; it’s hard but as soon as you take a bite, it crumbles into buttery and crunchy deliciousness. Scroll down for step-by-step photos.

salted caramel toffee

This buttery toffee is topped with a layer of chocolate and sprinkled with fleur de sel. The recipe comes from Emeril Lagasse and I added the chocolate and fleur de sel because I think salted caramel and chocolate are a match made in heaven.

What I love about this toffee is that it not only tastes fantastic, but it also has the perfect toffee texture. It is hard but as soon as you take a bite, it crumbles into buttery and crunchy deliciousness. (To be sure, it’s still not good for your teeth; I suggest you cut it into bite-sized pieces before eating to minimize the impact).

How to make salted caramel toffee:

It’s quite simple to make this beauty: you start by lining a baking pan with parchment paper, then you heat butter, white and brown sugar and heavy cream in a saucepan until the butter is melted and the sugars are dissolved.

Next you turn up the heat and let the mix go all the way to 300 degrees Fahrenheit (which is very hot and dangerous so do be very careful!).

how to make salted caramel toffee step by step

You carefully stir in vanilla extract, then pour the caramel into the baking pan. Add chopped chocolate on top and once the chocolate is melted, spread it around. Let the toffee cool and sprinkle with fleur de sel.

You can eat the toffee yourself, serve it to others or package it up nicely and give as a gift!

how to make salted caramel toffee step by step

Recipe tip – how to clean the saucepan:

To clean the saucepan, just let it cool a bit, then fill it with water and let it sit for 20 minutes or so. After that it will clean up very easily.

More delicious salted caramel recipes:

salted caramel toffee
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5 from 1 vote

Salted Caramel Toffee

This salted caramel toffee is topped with a layer of chocolate and sprinkled with fleur de sel. It tastes fantastic and has the perfect toffee texture; it’s hard but as soon as you take a bite, it crumbles into buttery and crunchy deliciousness.
Cook Time30 mins
Cool Time30 mins
Total Time1 hr
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 bittersweet 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, stirring occasionally with the wooden spoon.** (Be careful, 300 degrees F. is extremely hot and dangerous. Do not, under any circumstances, touch the caramel OR the pot).
  • Turn the heat off and, 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 an offset spatula or a rubber spatula.
  • Sprinkle with fleur de sel. 
  • Once the chocolate has solidified, cut the toffee into pieces.

Notes:

*Don't use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.
**It will take a while to get to 300 degrees F. The mix will heat up to 200 degrees F. quickly, then stay at 200 for a bit and then very slowly move to 300 degrees.

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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