This delicious salted caramel toffee is topped with a layer of chocolate and sprinkled with fleur de sel. It is hard but crumbly and has great flavor thanks to lots of butter!
Toffee vs. caramel:
Toffee is basically a hard version of caramel. Both toffee and caramel are made from sugar, along with either cream or butter or both. And both have the characteristic (and delicious) flavor you get from heating and lightly burning sugar. But while caramel is soft and chewy, toffee is hard and crumbly.
Do caramel and toffee taste the same?
Caramel and toffee taste very similar. Both are made by cooking sugar and therefore have the rich and sweet flavor of caramelized sugar.
What’s in salted caramel toffee?
- Use chocolate bars and not morsels; morsels have stabilizers in them that prevent them from melting properly.
Recipe and equipment notes & tips:
- It will take a while to get the caramel to 300 degrees F. so don’t be alarmed if the thermometer doesn’t seem to move. The mix will heat up to 200 degrees F. quickly, then stay at 200 degrees for a bit and then very slowly move to 300 degrees.
- A tip for cleaning the saucepan after you’ve made the toffee: Let the saucepan cool, then fill it with water out of the tap and let it sit for 20 minutes or so. After that it will clean up very easily.
How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. Start by lining a 7″ by 11″ glass or metal baking pan with parchment paper. Set aside.
Step 2. Add butter, brown and white sugar and cream to a saucepan.
Step 3. Heat the mix, stirring with a wooden spoon, until the butter is melted and the sugars are dissolved.
Step 4. Turn up the heat and, stirring occasionally, let the mix go all the way to 300 degrees Fahrenheit, measured on a candy thermometer. (That’s hot and dangerous so do be very careful.)
Step 5. Turn the heat off, then carefully stir in vanilla extract. Pour the hot caramel into the baking pan and let sit for a minute.
Step 6. Mix bittersweet and semi-sweet chocolate in a bowl. Spoon the chocolate on top of the still hot toffee.
Step 7. Once the chocolate is melted, evenly spread it around using an offset spatula, a rubber spatula or the back of a spoon.
Step 8. Let the toffee cool and sprinkle with fleur de sel.
How to serve it:
Using a large knife, cut the toffee up into small pieces. Serve this toffee as a sweet snack or package it up nicely and give it as a homemade gift.
More delicious caramel-flavored desserts:
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Full Printable Recipe
Salted Caramel Toffee
- measuring cups and spoons
- knife and cutting board
- 7" by 11" glass or metal baking pan
- parchment paper
- wooden spoon
- candy thermometer
- offset spatula or a rubber spatula
- 16 tablespoons unsalted butter
- 1 ½ cups granulated sugar
- 1 cup light brown sugar
- ¾ cup plus 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 3 ounces bittersweet chocolate, finely chopped*
- 3 ounces semi-sweet chocolate, finely chopped*
- fleur de sel
- Line a 7" by 11" baking pan with parchment paper.
- Combine butter, sugars and cream in 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.
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.