Introduction

This Melt In Your Mouth Toffee is a classic treat that’s rich, buttery, and perfectly crunchy. Topped with melted chocolate and optional nuts or sprinkles, it’s an irresistible dessert that’s perfect for holidays or anytime you want a sweet indulgence.

The image shows a stack of six square dessert bars on a white plate, each with two visible layers: the bottom layer is thick and caramel-colored with a smooth, slightly grainy texture, while the top layer is a thinner, shiny dark chocolate coating. The chocolate layer is decorated with colorful Christmas-themed sprinkles, including red and green rod-shaped sprinkles and white snowflake shapes. The bars are neatly stacked in a pyramid shape on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (semi-sweet or milk chocolate)

1/2 to 1+ cup chopped walnuts or pecans (optional)
Sea salt flakes (optional for sprinkling)
Holiday sprinkles (optional)

Instructions

Step 1: Line a 9×13-inch pan with parchment paper and set aside.
Step 2: Attach a clip-on candy thermometer to a heavy, high-sided saucepan if available. If not, a regular thermometer will work.
Step 3: Add the butter, granulated sugar, brown sugar, and salt to the pan. Cook over medium-low heat, stirring constantly until the mixture comes to a boil. Once boiling, stop stirring.

Step 4: Boil the mixture until it reaches the hard crack stage (290-300°F). This usually takes about 20-25 minutes. Avoid stirring during this time to prevent graininess.
Step 5: Remove the pan from heat and cautiously stir in the vanilla extract. The mixture will bubble up.
Step 6: Pour the hot toffee into the prepared pan. Let it sit for about 5 minutes, then sprinkle the chocolate chips evenly over the top. If a chip sinks into the toffee, wait a few more minutes before adding the rest.

Step 7: Cover the pan with foil and let it sit for 5 minutes. Remove the foil and gently spread the melted chocolate with a spatula or offset knife. If the chips haven’t melted enough, place the pan in a 300°F oven for a few minutes until spreadable.
Step 8: Sprinkle the toffee with chopped nuts, sea salt flakes, holiday sprinkles, or any toppings you prefer.
Step 9: Allow the toffee to cool completely, then refrigerate for at least 30 minutes until set. Once firm, break into pieces or cut with a sharp knife.

Tips & Variations

Use a heavy-bottomed pan to ensure even heat distribution and prevent burning.
For a smoother chocolate layer, let the toffee cool slightly before adding chips so they don’t sink.
Try different nuts like almonds or hazelnuts or skip nuts entirely for a nut-free version.

Sprinkle a pinch of sea salt on top for a delicious sweet-salty contrast.
Milk chocolate chips can be used instead of semi-sweet for a sweeter finish.

Storage

Store the toffee in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the refrigerator to maintain freshness. If refrigerated, bring to room temperature before serving for the best texture. To re-soften slightly, let the toffee sit out for about 15 minutes before enjoying.

How to Serve

This image shows a stack of square holiday fudge pieces on a white plate with a raised floral pattern. Each piece has two layers: a thick, dense, light brown bottom layer with a smooth texture, and a thinner, glossy dark chocolate top layer. The top is decorated with bright red, green, and white sprinkles, including small snowflake shapes, adding a festive look. The fudge pieces are neatly cut into equal squares and stacked unevenly, with some overlapping. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the “hard crack” stage?

The hard crack stage is a temperature range of 290-300°F where sugar syrup becomes brittle once cooled. It ensures the toffee will have a firm, crunchy texture.

Can I make this toffee without a candy thermometer?

While a candy thermometer helps achieve perfect texture, you can test by dropping a small amount of the mixture into cold water. If it hardens into brittle threads you can snap, it’s ready. However, using a thermometer is recommended for best results.