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 is hard but crumbly and has great flavor thanks to lots of butter.

Three pieces of chocolate-topped salted caramel toffee stacked on top of each other.

This post was originally published on May 30, 2015.

For more dessert favorites, check out these Coffee Liqueur Cream Puffs and these Baked Chocolate Cake Donuts with Bourbon Glaze.

How to make salted caramel toffee:

Step 1. Start by lining a 7″ by 11″ glass or metal baking pan with parchment paper.

Step 2. Add 16 tablespoons unsalted butter, 1.5 cups granulated sugar, 1 cup light brown sugar and 3/4 cup plus 2 tablespoons heavy cream to a saucepan.

A rectangular glass baking pan lined with parchment paper and a pot with granulated sugar, brown sugar, butter and a measuring cup with cream next to it.

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.)

RECIPE NOTE: 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 degrees for a bit and then very slowly move to 300 degrees.

A pot with caramel being stirred and a pot with hot, bubbling caramel and a candy thermometer.

Step 5. Turn the heat off, then carefully stir in 1/2 teaspoon vanilla extract. Pour the hot caramel into the baking pan and let sit for a minute.

Step 6. Add a mix of 3 ounces of finely chopped bittersweet chocolate and 3 ounces of finely chopped semisweet chocolate on top of the still hot toffee.

A parchment paper-lined glass baking pan filled with caramel and the same baking pan with chopped chocolate on top of the caramel.

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.

Melted chocolate being spread around on top of hot caramel and then being sprinkled with fleur de sel.

Using a large knife, cut the toffee up into small pieces.

RECIPE TIP: To clean the saucepan, 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.

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

Three pieces of chocolate-topped salted caramel toffee stacked on top of each other.
Print Recipe
5 from 10 votes

Salted Caramel Toffee

This 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.
Prep Time:10 mins
Cook Time:30 mins
Cool Time:1 hr
Total Time:1 hr 40 mins
Course: Dessert
Cuisine: British
Keyword: caramel toffee, salted caramel toffee
Servings: 8
Calories (estimated): 611kcal

Ingredients:

  • 16 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
  • 3 ounces bittersweet chocolate, finely chopped*
  • 3 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.

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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