Step 1: Melt & Mix
- Line a baking sheet with parchment paper.
- In a saucepan, combine butter, sugar, and salt. Cook over medium heat, stirring constantly until mixture reaches 300°F (150°C) on a candy thermometer.
Step 2: Spread & Bake
- Pour toffee onto prepared baking sheet and spread evenly.
- Bake at 300°F (150°C) for 10–15 minutes until golden brown.
Step 3: Chocolate Drizzle (Your Way)
- While still warm, sprinkle chocolate chips over the toffee.
- Let melt slightly, then spread into a smooth layer (or coat both sides like your aunt did!).
Step 4: Cool & Break
- Let cool completely, then break into pieces.
- Store in an airtight container for up to 2 weeks .
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Variations to Elevate Your Toffee
- Gluten-Free : Ensure chocolate and additives are GF-certified.
- Vegan : Substitute butter with coconut oil and use vegan chocolate.
- Low-Sugar Hack : Replace sugar with 1½ cups erythritol and adjust cooking time.
- Gourmet Twist : Add ¼ tsp almond extract or orange zest for unique flavor.
Storage & Gift Prep Tips
- Refrigerate : Store in an airtight container for up to 2 weeks (no need to refrigerate unless in humid climates).
- Freeze : Freeze in parchment-lined layers for 3 months . Thaw at room temperature.
- Grab-and-Go Hack : Wrap toffee in festive cellophane bags for holiday gifts or party favors.
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FAQs: Answering Your Top Questions
Q: Can I use a different chocolate coating?
A: Yes! Try milk chocolate, white chocolate, or even a sprinkle of crushed candy canes for holiday flair.
Q: Why did my toffee burn?
A: Monitor the heat closely—use a candy thermometer and remove at 300°F (150°C) .
Q: Can I double the batch?
A: Absolutely! Use a larger pan and adjust baking time as needed.
Q: What if I don’t have a candy thermometer?
A: Test the “hard crack” stage in cold water: drop a small amount into ice water—it should harden instantly.
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Final Thoughts
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