Salted Chocolate Toffee

Aug 24, 2026 · By VanillaGoods

Dessert Candy confections Origin: Ugandan Vanilla: Extract Advanced

Shards of salted chocolate toffee on parchment

Crunchy, buttery salted chocolate toffee that shatters into shards. Best with Ugandan vanilla (bold, chocolatey, smoky); any pure vanilla works. Makes about 1 1/2 pounds (32 pieces).

Prep 15 min

Cook 20 min

Set 2 hr

Total 2 hr 35 min

Yield 32 pieces

Diet —

Ingredients

Adjust yield

pieces

1.0 cup (227.0 g)unsalted butter, 2 sticks, cut into pieces
¾ cup (150.0 g)granulated sugar
¼ cup (53.0 g)light brown sugar, packed
2.0 tbsp (30.0 ml)water
1.0 tbsp (20.0 g)light corn syrup
½ tspfine sea salt
6.0 oz (170.0 g)dark chocolate, finely chopped
1.0 tspflaky sea salt
1.0 tsp (5.0 ml)VanillaGoods pure vanilla extract

Make it at home

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Instructions

Line a rimmed baking sheet with a silicone mat or buttered parchment.
In a heavy 3-quart saucepan, stir the butter, granulated sugar, brown sugar, water, corn syrup, and salt over medium heat until the butter melts and the sugar dissolves.
Clip on a candy thermometer and cook, stirring gently and often, until the toffee reaches 300°F and is the color of peanut butter, 15 to 20 minutes. If it separates, whisk briskly.
Remove from the heat, stir in the vanilla, and pour onto the sheet, spreading about 1/4 inch thick.
Scatter the dark chocolate over the hot toffee, wait 3 minutes, then spread it smooth.
Sprinkle with the flaky sea salt.
Let set at room temperature until completely hard, about 2 hours, then break into pieces.

Tips

Test your candy thermometer in boiling water first; it should read 212°F at sea level. If it's off, adjust the target temperature by the same amount. Above 1,000 feet, lower every target by about 2°F per 1,000 feet.
Hot sugar causes serious burns; keep children and pets away from the stove while it cooks.
Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Best vanilla for this: Ugandan (bold, chocolatey, smoky), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
Storage: Store airtight at room temperature for up to 2 weeks.

Recipe FAQ

How long does it take to make salted chocolate toffee?

Plan on 15 minutes of prep and 20 minutes of cooking, plus 2 hours to set. It makes about 1 1/2 pounds (32 pieces).

How should I store salted chocolate toffee?

Store airtight at room temperature for up to 2 weeks.

Can I use a different form of vanilla?

use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.

Crunchy, buttery salted chocolate toffee that shatters into shards. Best with Ugandan vanilla (bold, chocolatey, smoky); any pure vanilla works. Makes about 1 1/2 pounds (32 pieces).

Estimated · per serving

Nutrition

Per serving = 1 of 32 servings this recipe makes.

106 Calories / serving

7.4g Fat

10.1g Carbs

0.3g Protein

9.1g Sugar

Whole recipe (32 servings): ~3392 cal · 237g fat · 323g carbs · 10g protein · 291g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 106 calories

What it takes to burn one serving

Brisk walking 20 min·1.2 mi·~2350 steps
Walking uphill or incline treadmill 14 min·0.7 mi·~1400 steps
Moderate cycling 11 min·2.2 mi
Swimming laps 15 min
Jogging 10 min·0.8 mi·~1600 steps
Stair climbing 10 min·~900 steps
Dancing 17 min
Bodyweight circuit training 11 min
Cleaning, errands, or playing with the dog 25 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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