Nothing says “I love you!” more than homemade crunchy butter toffee on Valentine’s Day 💞💕💗💖This recipe is WAY easier than you think. With just a few ingredients, you can give all of the loved ones on your Valentine list a super-special sweet treat.
I have a policy with sweets and baked goods alike: they have to be worth it!
I am not going to waste my time with some store-bought cookie or pie.
I’m not usually a sweet eater, but when I do eat something sweet and decadent, I make sure that it is a worthwhile experience. It needs to be special.
This toffee is that special, it is sooooo good and totally worth it.
It only has a few ingredients, so quality really counts here – I always use the highest quality butter I can find, usually European and, of course, unsalted. My favorite brands are Pulgra and Kerrygold.
Chocolate… my favorite brand of baking chocolate is Guittard, and for this recipe, I use 70% cocoa.
Butter Toffee with Fleur de Sel
This crunchy butter toffee slathered with bittersweet chocolate and a sprinkle of fleur de sel is a flavor and texture heaven.
Butter Toffee with Roasted Almonds and Fleur de Sel – The Traditional
I love nuts, so this is my favorite version. The roasted almonds with the deep, dark chocolate and a little fleur de sel are what I picture when I imagine the perfect toffee experience. Just imagine this over a big bowl of perfect ice cream. 🙌 Do you need anything else in life?
Toffee and caramel are kind of a science, so the ingredients don’t vary much.
Again, the quality of the ingredients is what determines the amazingness of this toffee in the end.
Both of these recipes are super simple and will make you look like a classically trained confectioner, but be sure you read through the entire recipes before getting started.
For the toffee, you will need to make sure that you have all of the baking sheets set up and lined with a silicone baking mat
or a really good parchment (not waxed paper).
For the toffee, there is one special piece of equipment you will need: a candy thermometer (this is the one I use).
Luckily candy thermometers are relatively inexpensive.
This one has a clip on the back so that it stays in place, and is easy to read. After everything is added to that pan you will bring it to a boil, and then reduce the heat slightly.
Tips for perfect butter toffee every time.
- Continue to heat while stirring constantly, and the sugar and butter will start to achieve a nice amber color.
- Keep stirring and watching the temperature closely.
- once that thermometer hits 298℉ remove the toffee immediately from the heat!
- Add the vanilla quickly and then pour and spread.
- After the toffee is cool, remove any excess oil with a lint-free paper towel before adding the melted chocolate.
Other Candy Recipes for you to Try:
25 Valentine’s Day Candy Recipes
Rum Truffles
Copycat Mounds Mini Candybars
Dark Chocolate Almond Bark
Did you try this recipe?
If so, I would love to hear about it. Please, leave a comment down below. And give this recipe a rating. I would love to know what you thought!
Also, make sure to tag me @foodologygeek on instagram if you have a photo. Find more recipes on my pinterest boards.
Butter Toffee
Ingredients
- 16 ounces unsalted butter
- 16 ounces granulated sugar
- 3 fl. ounces water
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 23 ounces chocolate chips (2 packages) I like extra dark Guittard
Optional Toppings
- 16 ounces roasted and chopped nuts
- 16 ounces crushed candy canes
- fluer de sel
Instructions
- Prepare two baking sheets, line with a silicone baking mat or good parchment paper.
- Combine butter, sugar, water, and salt in a heavy bottomed saucepan. Bring to a boil, stirring constantly.
- Cook over moderate heat, stirring gently, until candy thermometer registers exactly 298 ℉.
- Remove from heat and immediately stir in vanilla until well combined.
- Working quickly, pour ½ the mixture onto each prepared baking sheet. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
- Allow toffee to cool completely. Blot to remove excess oil from the surface.
- Melt chocolate in a double boiler.
- Pour ½ of melted chocolate over each piece of toffee, spread and immediately sprinkle with topping.
- Allow to set, then break into bite-size pieces.
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