I have to say that I live on the best street ever. All of my neighbors are friends with each other and we all look out for one another. Let me also say, there are A LOT of summer parties on this street. We always do a cul-de-sac party for actual holiday's but in between all of that we usually have a party at someone's house. It's so nice, they are almost all child friendly and we just hang out in the back yards or the driveways and play corn-hole. It's so much fun!
I was at a party this past weekend and intended to make toffee. OK, so I started out making this recipe and continued on to make the one below, simply because I wasn't sure this one was turning out well. I wanted a backup plan in case it didn't taste good.
One thing I noticed about this recipe was that when I poured it into the baking sheet after cooking, there was a layer of unincorporated butter on top. Also, the toffee didn't look smooth like I think it should. After it cooled it still had excess butter on top, I poured that off.
Maybe I didn't stir it often enough while cooking? Not sure.
Anyway, I kept on to the finished product and tasted it, expecting that I might have to throw it away. Luckily the taste and texture were still right on. This toffee was much thinner than the one below simply because I only have one rimmed cookie sheet and this one was already using that pan - so the one below had to go in a smaller pan and therefore the toffee was thicker.
After taking both to the party, having multiple people test them both, it was sort of a tie with taste. I happened to like the one below a little better but other's liked that this one was thinner. I'm not going to lie, if I need to make toffee again I'll make the one below only I'll use a large pan. Both were good but I liked the texture of the one below better.
Dark Chocolate Sea Salted Toffee
Recipe from Bread & Wine page 196
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 cup dark chocolate chips
- 1 tsp coarse sea salt
- Line a rimmed baking sheet (a 9x13 inch dish works well) with parchment paper, set aside.
- In a saucepan, combine the butter and sugar and bring to a boil over medium heat. Keep stirring until it turns a deep amber color. Temperature should be 285º
- Remove from the heat and pour into the prepared baking sheet.
- Refrigerate for at least 30 minutes, or until cool and solid to the touch.
- Melt the chocolate chips over a double boiler. When smooth pour it over the toffee and spread it with a spatula.
- Sprinkle with sea salt, refrigerate until cooled and solid.
- Break into pieces.
This toffee was the winner for me but not for everyone. I don't think it helped that this one was pretty thick. People prefer the thinner kind but as far as taste and texture go, I liked this one better.
Much better consistency while cooking, didn't get the butter pooling butter as I did above. The recipe should be poured into a rimmed baking sheet such as a jelly roll pan because there is a lot more of it. I used a 9x13 inch dish which was fine but the toffee is much thicker.
I sprinkled on the chocolate chips right after I poured the mixture into the pan and found that they sunk into the mixture a little. Next time I will either wait until it's cooled slightly or I will wait until it's solid and cold and then melt the chips separately and spread on top.
I had no problem breaking the toffee even though it was pretty thick. The toffee is very buttery, crunchy, exactly what I like in toffee. The perfect texture. I'm not a toffee expert by any means but this one was my favorite of the two.
Best Toffee Ever
Recipe from All Recipes
- 2 cups (4 sticks) unsalted butter
- 2 cups granulated sugar
- 1/4 tsp sea salt
- 2 cups semi-sweet chocolate chips
- 1 cup almonds, chopped (optional)
- Line a large rimmed baking dish with parchment paper or tin foil.
- In a large saucepan, combine the butter, sugar and salt. Bring the mixture to a boil over medium heat until it reaches 285º, stirring occasionally.
- Remove from the heat and pour into the prepared pan. Let sit for about 5 minutes.
- Sprinkle the chocolate chips over the top and use a spatula to smooth them over the top.
- If using almonds, sprinkle those over the top and press into the chocolate slightly.
- Refrigerate until completely cool and set.
- Break into pieces and serve.