"Melt In Your Mouth Toffee

By RoketJSquerl

Ingredients

• YIELD: ABOUT 48 SERVINGS TOTAL TIME: ABOUT 90+ MINUTES, FOR COOLING AND SETTING UP PREP TIME: 5 MINUTES COOK TIME: ABOUT 20 TO 25 MINUTES
• 1 pound unsalted butter (4 sticks)
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 teaspoon kosher salt, or to taste
• 1 to 2 teaspoons vanilla extract
• 2 cups chocolate chips (I used semi-sweet, use milk chocolate if preferred)
• 1/2 to 1 + cup chopped walnuts or pecans, optional and to taste
• sea salt flakes, optional for sprinkling
• holiday sprinkles, optional

Details

Adapted from averiecooks.com

Preparation

Step 1

DIRECTIONS:
Line a 9×13-inch pan with parchment paper; set aside.
If you have a clip-on candy thermometer, attach it to a heavy, high-sided saucepan. (If your thermometer doesn’t clip, that’s okay.)
Add the butter, sugars, salt, and cook over medium-low heat, stirring constantly, until the mixture boils. After it boils, don’t stir.
Boil mixture until the ‘hard crack’ stage, 290-300F, without stirring (stirring can cause the finished toffee to become grainy or crystallize). It will probably take 20-25-ish minutes to come up to temperature if you’re cooking over a true medium-low. At 290-300F, remove the pan from the heat.
Cautiously stir in the vanilla (it will bubble up).
Pour mixture into the prepared pan and let it sit for about 5 minutes before evenly sprinkling the chocolate chips over the toffee. Tip – Add one chip and if it sinks into the toffee, wait another few minutes before adding the chips.
Cover the pan with foil for about 5 minutes, remove the foil, and spread the chocolate chips smooth with a spatula or off-set knife. Tip – If you chips have not melted (some brands are more resistant to others to melting and/or your toffee may have taken awhile to set up), put the pan in a 300F oven for a few minutes, or just until chips can be spread smooth.
Optionally sprinkle with nuts, sea salt, sprinkles, etc., to taste. For this batch, I used pecans with sea salt, sea salt, holiday sprinkles, and plain.
Let the toffee cool completely before in the fridge for about 30+ minutes, or until set. Break toffee apart with your hands or cut it with a sharp knife. Toffee will keep airtight at cool room temp for many weeks.