Introduction

This Melt In Your Mouth Toffee is a classic treat that combines buttery sweetness with a rich chocolate topping and a satisfying crunch. Perfect for gifting or enjoying yourself, it delivers a delicious balance of textures and flavors that everyone will love.

The image shows a stack of seven square dessert bars on a white plate with a delicate embossed pattern. Each bar has two layers: the bottom layer is thick, smooth, and golden caramel-colored with a slightly soft texture, while the top layer is a thinner, solid piece of dark chocolate. The top is covered with festive red, green, and white sprinkles in different shapes, including small sticks and snowflakes, giving a colorful and playful look. The bars are stacked unevenly but neatly, highlighting the contrast between the rich caramel base and the glossy chocolate top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound unsalted butter (4 sticks)
1 cup granulated sugar
1 cup light brown sugar (packed)
1 teaspoon kosher salt (or to taste)
1 to 2 teaspoons vanilla extract
2 cups chocolate chips (semi-sweet or milk chocolate)
1/2 to 1+ cup chopped walnuts or pecans (optional)
Sea salt flakes (optional for sprinkling)
Holiday sprinkles (optional)

Instructions

Step 1: Line a 9×13-inch pan with parchment paper and set aside.
Step 2: Attach a clip-on candy thermometer to a heavy, high-sided saucepan if available. If not, you can still proceed without it.
Step 3: Add butter, granulated sugar, brown sugar, and salt to the pan. Cook over medium-low heat, stirring constantly until the mixture comes to a boil. Once boiling, stop stirring.
Step 4: Boil the mixture until it reaches the hard crack stage (290-300°F), about 20-25 minutes. Do not stir during this time to avoid grainy or crystallized toffee.
Step 5: Remove the pan from heat and carefully stir in the vanilla extract; the mixture may bubble up.
Step 6: Pour the toffee into the prepared pan. Let it sit for about 5 minutes before evenly sprinkling the chocolate chips on top. If a chip sinks, wait a few more minutes before adding the rest.
Step 7: Cover the pan with foil for 5 minutes, then remove foil and spread the melted chips smoothly with a spatula or offset knife. If needed, place the pan in a 300°F oven for a few minutes to soften the chips enough to spread.
Step 8: Optionally sprinkle chopped nuts, sea salt flakes, or holiday sprinkles over the chocolate layer.
Step 9: Allow the toffee to cool completely, then chill in the refrigerator for at least 30 minutes until set. Break or cut into pieces to serve.

Tips & Variations

Use a heavy-bottomed pan to prevent burning and ensure even heating.
Substitute pecans or walnuts with almonds or hazelnuts for different nutty flavors.
For a smoother chocolate layer, use good-quality chocolate chips or chopped baking chocolate.
Sprinkle flaky sea salt on top to enhance the toffee’s sweetness and add a sophisticated touch.
If you don’t have a candy thermometer, test the toffee by dropping a bit into cold water; it should harden and crack when ready.

Storage

Store the toffee in an airtight container at room temperature for up to two weeks. It can also be refrigerated to extend freshness. When ready to eat, let it come to room temperature for a softer bite, or enjoy it cold for a crisp texture.

How to Serve

A stack of square caramel fudge pieces is shown on a white plate with a subtle floral pattern, placed on a white marbled surface. Each fudge piece has two layers: the bottom layer is thick and golden brown with a smooth, slightly grainy texture, while the top layer is a thinner, glossy dark chocolate. The chocolate layer is covered with red, green, and white sprinkles shaped like small rods and snowflakes, adding a festive look. The fudge squares are neatly piled, some slightly tilted, showing the thickness and texture of both layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the hard crack stage in candy making?

The hard crack stage is a temperature range of 290-300°F where sugar syrup becomes brittle once cooled. It is essential for toffee’s hard, crunchy texture.

Can I skip nuts or use other toppings?

Yes, nuts are optional and can be omitted or replaced with your favorite toppings such as crushed cookies, sea salt, or festive sprinkles to customize the toffee.