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.
Servings: 8
Calories (Estimated): 622kcal
Equipment:
- measuring cups and spoons
- large knife and cutting board
- 7 inch by 11 inch glass or metal baking pan
- parchment paper
- heavy-bottom saucepan
- wooden spoon
- candy thermometer
- offset spatula or rubber spatula
Ingredients:
- 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
Instructions:
- Line a 7-inch by 11-inch baking pan with parchment paper. Set aside.
- Add butter, granulated sugar, brown sugar and cream to a saucepan. Heat, stirring with a wooden spoon, until the sugar is fully dissolved.**16 tablespoons unsalted butter, 1 ½ cups granulated sugar, 1 cup light brown sugar, ¾ cup plus 2 tablespoons heavy cream
- Stop stirring and stick a candy thermometer into the saucepan. Boil the mix, untouched, until it reaches the hard crack stage (300 to 310 degrees F.)*** (Be careful, 300 degrees F. is extremely hot and dangerous. Do not, under any circumstances, touch the caramel OR the pot.)
- Take off the heat and, very carefully, standing back, stir in the vanilla.½ teaspoon vanilla extract
- Pour the hot mix into the baking pan and let sit for a minute.
- Mix the chopped chocolate, then sprinkle it over the hot toffee. Let sit until it starts to melt.3 ounces bittersweet chocolate, finely chopped*, 3 ounces semi-sweet chocolate, finely chopped*
- 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.
Recipe notes:
*Please be sure to use baking chocolate bars and not chocolate chips or chocolate morsels for this glaze. Chocolate chips and morsels are often designed to keep their shape when heated and therefore have stabilizers in them. Because of that they don't melt as well as well as chopped bar chocolate.
**You can tell when the sugar is completely dissolved in two ways:
- When you stop hearing it crunch.
- When you can't feel any grittiness in the saucepan any more as you're stirring with the wooden spoon.
