Description
Crunchy, buttery homemade toffee chunks perfect for snacking, gifting, or adding to cookies, brownies, and ice cream.
Ingredients
Units
Scale
- 1 cup (226g) unsalted butter
- 1 cup (200g) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips (optional, for topping)
Instructions
- Line a baking sheet with parchment paper or a silicone mat.
- In a heavy-bottomed saucepan, melt butter over medium heat.
- Add sugar and salt, stirring constantly until the mixture reaches 300°F (150°C) on a candy thermometer (hard crack stage).
- Remove from heat and stir in vanilla extract quickly.
- Pour the mixture onto the prepared baking sheet and spread evenly with a spatula.
- If desired, sprinkle chocolate chips over the hot toffee. Let sit for 1 minute, then spread melted chocolate evenly.
- Allow the toffee to cool completely at room temperature or in the refrigerator.
- Once set, break into chunks and store in an airtight container.
Notes
- Use a candy thermometer for accurate temperature control.
- Toffee can be flavored with a pinch of espresso powder or sea salt for variation.
- Store toffee in a cool, dry place for up to 2 weeks.
Nutrition
- Serving Size: 1 oz (28g)
- Calories: 180
- Sugar: 18g
- Sodium: 65mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 30mg