Ingredients
Equipment
Method
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment.
- In a heavy-bottomed saucepan, combine butter, sugar, and corn syrup. Stir constantly until butter is melted and sugar is dissolved.
- Bring to a boil, without stirring. Cook, swirling occasionally, until the toffee reaches 300°F (150°C) on a candy thermometer (10-15 minutes).
- Remove from heat and slowly pour in heavy cream. Stir constantly until smooth. Stir in vanilla and salt.
- Pour toffee into prepared pan and spread evenly. Sprinkle with chocolate chips (optional) and let melt slightly, then spread.
- Cool completely at room temperature (at least 2 hours, preferably overnight).
- Lift toffee out of pan using parchment paper. Break into pieces and sprinkle with sea salt flakes (optional). Store in an airtight container.
Notes
For a richer flavor, use brown butter. You can also experiment with different types of chocolate chips or nuts.