Go Back
Homemade Christmas sea salt and chocolate English Toffee in cute Christmas shapes like presents, wreaths, jingle bells, and Christmas trees

Homemade English Toffee

Melinda | Missouri Girl
This homemade English Toffee is everything toffee should be: sweet and buttery with a chocolate sea salt topping. So good.
Prep Time 5 mins
Cook Time 30 mins
cooling time 2 hrs
Total Time 2 hrs 35 mins
Course Dessert
Servings 20 (varies based on mold size)

Equipment

  • candy thermometer
  • silicon candy molds

Ingredients
  

  • 2 sticks salted butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar firmly packed
  • 2 tbsp light corn syrup
  • 2 tbsp water
  • 1/2 cup almonds finely chopped
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 3/4 cup chocolate chip (I used semisweet)
  • 1 tbsp coarse sea salt

Instructions
 

  • Set your silicon molds on the counter near your stove for later use.
  • Add 2 sticks of butter to a heavy sauce pan.
  • Melt over medium heat.
  • Next add the sugar, brown sugar, corn syrup, and water.
  • Stir for 2 minutes over medium heat with a heat proof or wooden spoon until well combined.
  • Clip a candy thermometer onto the side of the saucepan.
  • Turn up the heat to medium-high and bring to a boil, stirring constantly with a wooden spoon.
  • Continue to stir and cook until 240 degrees.
  • When it reaches 240 degrees, add the almonds and stir well.
  • Turn down the heat down to medium and continue to cook and stir slowly until 300 degrees (15-20 minutes).
  • Watch the color carefully. If it starts to darken beyond a light caramel color then turn the heat down as it may be beginning to burn.
  • Once it reaches 300 degrees, immediately remove from heat and stir in the vanilla and salt. CAREFUL as the toffee may bubble up as you add the vanilla.
  • CAREFULLY fill silicon molds 2/3 of the way full. This will be a messy job and don’t be concerned if you can’t fill them exactly 2/3 of the way or if you get it all over the top of the molds. It can easily be cleaned off later.
  • Let the toffee cool slightly for about 2 minutes and then sprinkle chocolate chips on top.
  • Let the chocolate sit on the warm toffee for about 3 minutes to melt and then spread the chocolate evenly over the toffee.
  • Sprinkle a little coarse sea salt (per preference) over the chocolate.
  • Let the toffee sit at room temperature until the chocolate is set (about 2 hours depending on your kitchen temperature). You can put them in the refrigerator to speed this process up.
  • Store at room temperature for up to 5 days.
Keyword edible Christmas gifts, english toffee, gluten free Christmas dessert, homemade english toffee, sea salt toffee