Last week was a bit hectic so this week I’m going to make up for it with a few posts. I was thinking of my friend, Courtney, when I made this. She loves toffee so she’ll be my biggest critic tomorrow when I take this to work. I hope she likes it! I looked through several recipes before I finally decided on this one. I wouldn’t say it’s necessarily adapted from anyone in particular, I just combined several recipes, noticed what was consistent with all of them, and did what I thought was easiest. Let’s face it; we all need a little simplicity in our lives when it comes to baking!
Now, I will warn you, this can count as your arm workout for the day because you’ll need to stir constantly!
- 1 c. butter, softened
- 1 c. sugar
- 1/2 tsp. vanilla
- 6 oz. chocolate chips
- Kosher Salt
Yep, that’s it! Five simple ingredients!
- Line an 11×17 pan with foil and generously butter the foil. You won’t end up using the entire pan so be prepared to bring up the edges. Refer to #4.
- In a heavy bottom sauce pan, over medium-high heat, combine butter and sugar and stir constantly. Keep stirring until it reaches 300F or hard crack stage. It probably takes 10-15 minutes. It’ll turn a beautiful dark caramel color when it’s ready.
3. Take off heat and stir in vanilla. I don’t know why, but the vanilla has some kind of reaction with the toffee mixture and will boil so be careful!
4. Pour mixture on buttered aluminum foil. After it spreads out and settles, bring up the edges of the foil so it can’t spread out any thinner.
5. Let cool about 10-15 minutes.
6. Melt chocolate chips and pour over toffee. Spread the chocolate out into a thin even layer.
7. Sprinkle kosher salt on top while it’s still hot.
8. After it’s completely cooled, cut or break into pieces. Store in an air tight container.