Melt In Your Mouth Toffee
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Melt In Your Mouth Toffee – Irresistible, buttery, ADDICTIVE, and just melts in your mouth!! EASY and perfect for holiday parties, gift-giving, or cookie exchanges!!
I don’t know anyone who doesn’t love toffee and this toffee is irresistible, addictive, and it melts in your mouth, hence the recipe title.
It’s perfect for the holiday season to give at cookie exchanges, as a hostess gift, or to set it out at parties you’re hosting. People won’t be able to keep their hands off of it.
And then I utilized the new AmazonFresh “Ingredients to Cart” capability on the AllRecipes website to order my groceries from AmazonFresh with the click of a mouse. Everything showed up on my doorstep when I scheduled it to arrive.
How convenient is that – especially during the holiday season when everyone is so busy, parking lots are crazy, and anything I can do to save time is a bonus.
More time together with friend and family, less time shopping. A win-win.
The toffee is easy but with any kind of candy-making, being precise while you’re making it is essential to a successful result. You will need a candy thermometer. I prefer a clip-on digital style available on Amazon, but any kind will do.
After the butter, sugars, and salt have come to a boil, don’t stir. I know it’s tempting but displaced sugar molecules due to stirring can stick to the sides of the pan and cause graininess or crystallization in the finished toffee.
It’s best to let the mixture come up to the 290-300F range over medium-low heat so that the bottom doesn’t scorch. Don’t rush it, it’ll take about 20 to 25 minutes, maybe longer.
At 290F, the toffee is not as hard as it is at 300F when you’re officially in the ‘hard crack’ range of candy making. I prefer it more towards the 290F range but if you like some snappier toffee, then go to 300F.
I prefer semi-sweet chocolate rather to milk chocolate, but use your favorite.
If your chocolate chips are resistant to melting which can happen with some brands because of the stabilizers in them (or if you wait too long before adding them to the toffee), place the baking sheet in a 300F oven for a couple of minutes until the chocolate chips can be spread smooth.
I made 4 different versions from one batch: pecans and flaked sea salt; flaked sea salt, holiday sprinkles, and plain. For parties it’s nice to be able to give the “I don’t like nuts” people something without nuts, the “I love salt with my chocolate” people (me!) some sea salt, and holiday sprinkles are a universal day-brightener.
Store the toffee at cool room temperature.
If it’s a humid day, i.e. snowing or raining especially, don’t make it and wait until it’s a dry day. Candy makers know that humidity and candy-making don’t mix and the toffee may not turn out properly.
- 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 (I used semi-sweet, use milk chocolate if preferred)
- 1/2 to 1+ cup chopped walnuts or pecans, optional and to taste
- sea salt flakes, optional for sprinkling
- holiday sprinkles, optional
- Line a 9x13-inch pan with parchment paper; set aside.
- If you have a clip-on candy thermometer, attach it to a heavy, high-sided saucepan. (If your thermometer doesn't clip, that's okay.)
- Add the butter, sugars, salt, and cook over medium-low heat, stirring constantly, until the mixture boils. After it boils, don't stir.
- Boil mixture until the 'hard crack' stage, 290-300F, without stirring (stirring can cause the finished toffee to become grainy or crystallize). It will probably take 20-25-ish minutes to come up to temperature if you're cooking over a true medium-low. At 290-300F, remove the pan from the heat.
- Cautiously stir in the vanilla (it will bubble up).
- Pour mixture into the prepared pan and let it sit for about 5 minutes before evenly sprinkling the chocolate chips over the toffee. Tip - Add one chip and if it sinks into the toffee, wait another few minutes before adding the chips.
- Cover the pan with foil for about 5 minutes, remove the foil, and spread the chocolate chips smooth with a spatula or off-set knife. Tip - If you chips have not melted (some brands are more resistant to others to melting and/or your toffee may have taken awhile to set up), put the pan in a 300F oven for a few minutes, or just until chips can be spread smooth.
- Optionally sprinkle with nuts, sea salt, sprinkles, etc., to taste. For this batch, I used pecans with sea salt, sea salt, holiday sprinkles, and plain.
- Let the toffee cool completely before in the fridge for about 30+ minutes, or until set. Break toffee apart with your hands or cut it with a sharp knife. Toffee will keep airtight at cool room temp for many weeks.
Adapted from Allrecipes
Amount Per Serving: Calories: 143Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 59mgCarbohydrates: 13gFiber: 1gSugar: 12gProtein: 1g
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