Ingredients
Toffee Base
- 1 cup (2 sticks / 227 g) unsalted butter
- ½ cup (100 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 teaspoons molasses
- 2 ounces (60 mL) espresso, or strong brewed coffee
- 1 heavy pinch of flaky sea salt or kosher salt, plus more for topping (optional)
Topping
- 1 cup (170 g) semi-sweet chocolate chips
- Flaky sea salt for topping (optional)
Instructions
- Prepare the pan: Line a small rimmed baking sheet with parchment paper. This will ensure easy removal of the toffee once it sets. Note that the toffee will not fill a full 9×13-inch pan.
- Combine ingredients in saucepan: In a medium heavy-bottomed saucepan, combine the butter, light brown sugar, granulated sugar, molasses, espresso (or strong brewed coffee), and a heavy pinch of flaky sea salt. Use medium-high heat and whisk occasionally as the mixture heats up.
- Cook mixture to 250°F: Continue cooking the mixture over medium-high heat, whisking occasionally, until it reaches 250°F on a candy thermometer. This temperature marks the firm-ball stage where the sugars start caramelizing.
- Reach hard-crack stage at 300°F: After hitting 250°F, reduce whisking and stir constantly to prevent burning. Continue cooking until the temperature reaches 300°F, known as the hard-crack stage. The mixture will take on a deep caramel color, indicating it is ready.
- Pour and spread the toffee: Immediately and carefully pour the hot toffee onto the prepared parchment-lined baking sheet. Quickly spread it evenly to your desired thickness, as the toffee will begin to set rapidly.
- Add and spread chocolate: Allow the toffee to sit for about 1 minute, then sprinkle the semi-sweet chocolate chips evenly over the surface. Let the chocolate sit for 1 to 2 minutes to soften, then spread it into an even layer using a spatula.
- Add salt topping (optional): If using, sprinkle flaky sea salt over the melted chocolate to add a contrasting salty note that enhances the toffee’s flavor.
- Cool and set: Let the toffee cool completely at room temperature until firm, about 30 minutes. For faster setting, refrigerate the toffee until hardened.
- Break and store: Once fully set, break the toffee into bite-sized pieces. Store pieces in an airtight container to maintain freshness and crunch.
Notes
- Using a candy thermometer is essential to ensure correct toffee consistency.
- Espresso provides an intense coffee flavor, but strong brewed coffee can be used as a substitute.
- For a thinner toffee, spread the mixture more thinly on the pan; for thicker pieces, keep the layer thicker.
- Flaky sea salt topping is optional but adds a delightful contrast to the sweetness.
- Store toffee at room temperature in an airtight container for up to two weeks.
- Wear oven mitts and be cautious when handling hot toffee to avoid burns.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
