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So Good Chocolate Toffee


So Good Chocolate Toffee recipe















1 cup sugar
cup light corn syrup
1 ½ cups light cream (half&half)
1 ½ squares unsweetened chocolate
unsweetened, melted
1 ½ tablespoons vanilla extract
1 pinch salt


Combine the sugar, corn syrup, and ½ cup of cream in a large saucepan set over moderate heat. Stir the mixture until the sugar dissolves completely.

Insert a candy thermometer, reduce the heat to low, and cook the syrup, stirring frequently, until the thermometer registers 238 F.

Blend in another ½ cup of the cream, which will cause the temperature to drop, and continue to cook and stir until the thermometer reaches 236 F or until a bit of the hot toffee dropped into a little cold water forms a soft, pliable ball.

Mix in the remaining ½ cup cream and the melted chocolate. Cook the toffee, stirring constantly lest it scorch. Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water.

(NOTE: Even though the temperature of the toffee may not exceed 230F, if it firms in cold water, remove the pan from the heat at once).

Quickly mix in the vanilla and salt, then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. Cool the toffee completely, then cut it into 1-inch squares.

Wrap each one in waxed paper or plastic wrap. Makes 64 candies.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 3328% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 5mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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