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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, as soon as you take a bite, it crumbles into buttery and crunchy deliciousness.
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 7″ by 11″ baking pan with parchment paper, then you heat 8 tablespoons unsalted butter, 1.5 cups white sugar, 1 cup light brown sugar and 3/4 cup plus 2 tablespoons 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!).
You carefully stir in 1/2 teaspoon vanilla extract, then pour the caramel into the baking pan. Next you add a mix of 4 ounces of finely chopped bittersweet chocolate and 4 ounces of finely chopped semisweet chocolate on top. Once the chocolate is melted, you simply spread it around using an offset spatula or the back of a spoon. You 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!
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
- 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
- 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.
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