Buttery toffee with a good snap? Check. Mellow semi-sweet chocolate? Check. Flaky sea salt? Check.
Okay. I think we’re good.
The first time I made toffee was when I tackled Marisa’s (from the amazing Food in Jars … please tell me you’re reading it!) Burnt Sugar Toffee with Chocolate and Toasted Walnuts. It’s delicious, fairly easy, and sure to impress. Recently I got a request for toffee, but instead of toasted nuts, sea salt was requested. Toffee, chocolate, and salt? Oh my yes.
I’ve adapted Marisa’s recipe, which is an adaptation of a recipe from The Kitchn. I don’t cook my toffee quite as long, and I have definitely found that the chunky sel gris pairs perfectly with the other flavors.
The Vine above shows the toffee making process … it’s pretty easy, but can definitely be time consuming. Then again, aren’t delicious things worth the wait?
I’ve decided to enter this recipe into Craftsy’s latest recipe contest. As part of the contest requirements, Craftsy is asking us to let our readers know about the 25% off discount for food classes during November. Which reminds me, I purchased the croissants making class and I really need to get around to watching it and baking along.
Do you have a recipe you want to submit to the contest? If you do, submit your recipe to the Craftsy recipe sharing submission page and you’ll have a chance to win a free food class.
Until then, start making some toffee! It’s the perfect gift to bring to parties for your hosts, and with the holidays around the corner, just about everyone is going to want a little tin of it!
Ingredients
Directions
Melt the butter in a dutch oven over medium-high heat.
Once melted, add the salt and sugar, and begin stirring with a heat-proof spatula (like silicone). It's very important to keep stirring, scraping down the sides as needed. You do not want the toffee to scorch.
The toffee will bubble as it cooks. Take care to avoid spatters, because the toffee is very hot and sticky--it will burn you.
Cook the toffee until its a deep golden color. Depending on your stove-top, this can take anywhere from 10-20 minutes. Be patient. (Also look at the video above to see the color I went for).
Once the toffee has cooked to a golden color, take the dutch oven off the heat and add the vanilla (again, be careful ... the vanilla will cause the toffee to hiss and sputter). Stir to combine.
Line an 8x8 pan with parchment paper.
Pour the toffee onto the parchment, letting it spread out naturally.
Let it cool for about 8-10 minutes, then sprinkle on the chocolate.
The chocolate will begin to melt after 5-10 minutes, but most likely won't spread out on its own, so use an offset spatula to spread the chocolate evenly.
Let the chocolate and toffee cool for another 5-10 minutes before sprinkling on the sel gris (if you sprinkle it too early, there's a chance it'll absorb into the chocolate).
Cool for 4 hours, then break into pieces. Store the toffee in an airtight container at room temperature.
https://cupcakefridayproject.com/2013/11/golden-sugar-toffee-with-chocolate-and-sel-gris/
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