This extra buttery 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 crunchy deliciousness.
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.
*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.