This straightforward and wonderful butter toffee recipe is the last word selfmade vacation present! Lined in milk chocolate or darkish chocolate, it’s crunchy, creamy, and chocolatey. Retailer at room temperature for as much as 2 weeks!
Who can resist a chunk or two of butter toffee through the vacation season? Not me…which is why you’ll discover this traditional vacation deal with in my cookbook “Residence for the Holidays“. Sure that’s proper, I actually wrote the ebook on vacation entertaining!
This chocolate coated butter toffee is considered one of my private favorites to make for Christmas. I make about 12 kilos between November 1st and December thirty first. And embody it in all my vacation goodie baggage…together with chocolate bark and chocolate fudge, in fact!
Wait… What’s Toffee?
Toffee is a butter-based sweet that’s characteristically: candy, buttery, and ALWAYS crunchy.
In contrast to caramel sauce or butterscotch, which regularly cooks to a gentle crack, toffee cooks to a tough crack stage.
You may serve it plain or high it with melted chocolate, nuts, sea salt, and even dried fruit. This selfmade toffee specifically is:
- Crunchy and crispy
- Wealthy in buttery taste
- Spiked with darkish rum for an unexpectedly scrumptious kick
- Lined in melted chocolate chips (use milk chocolate, darkish chocolate, or semi-sweet)
- Topped with crunchy almonds and flaky sea salt
What do I Have to Make Butter Toffee?
- Oil: Use a little bit of vegetable or canola oil for greasing your pans and utensils. Don’t skip this step, or issues will get sticky quick!
- Almonds: We’ll combine almonds into the sweet combination and high the melted chocolate with the nuts.
- Unsalted Butter: In a pinch, use salted butter and skip the known as for sea salt.
- Rum: For those who don’t have rum available, whiskey or bourbon will work superbly as an alternative. Or use 3 Tablespoons of vanilla extract as a substitute.
- Water: This recipe requires simply 1 tablespoon of water.
- Sugar: A mixture of granulated sugar, mild brown sugar, and light-weight corn syrup creates our candy and crunchy base. Sadly, I don’t have a substitute suggestion for the corn syrup.
- Baking Soda: Make sure that to make use of contemporary baking soda – not baking powder!
- Chocolate: Use top quality semi-sweet chocolate chips, such a Ghiradelli or Guittard. It’s also possible to use darkish chocolate or milk chocolate chips, if desired.
- Flaky Sea Salt: That is non-obligatory, however I really like including a sprinkle of Maldon flaky sea salt on high of the moist chocolate chips.
- Massive Rimmed Baking Sheet: For spreading the toffee on.
- Sweet Thermometer: You’ll want a sweet thermometer for this recipe. I don’t counsel trying to make it with out one.
Making Toffee 101: How do I Make Toffee?
- Get Your Gear Prepared: Have all your substances out and measured. And your sweet thermometer is close by! Flippantly oil your baking sheet, in addition to your spatula.
- Toast the Nuts: Toast the almonds till golden brown and aromatic. Cool briefly then chop and put aside.
- Make the Toffee: Mix the substances and cook dinner till the butter has utterly melted. Enhance the warmth and cook dinner, with out stirring, till the combination registers 300 levels (F). Stir within the baking soda and a number of the nuts.
- Meeting: Pour the toffee onto the ready baking sheet and unfold it right into a rectangle. Sprinkle the chocolate chips on high and unfold clean. Then sprinkle with remaining almonds and sea salt.
What Can Go Unsuitable?
- Use a digital kitchen scale to weigh your substances. The extra exact you’re along with your substances, the higher your toffee can be.
- Use a sweet thermometer and carefully monitor the temperature because it cooks.
- Keep away from making toffee on particularly humid days. Imagine it or not, even humidity can impact the success of your toffee.
You may also like my Gingerbread Sticky Toffee Pudding!
