Best 6 Chocolate Covered Butter Toffee Recipes

DARK CHOCOLATE COVERED BUTTER TOFFEE

Steps:

• In a heavy bottomed skillet (NOT a non-stick skillet), over medium heat, combine the butter, sugar, water and salt. As the butter melts, stir with a wooden spoon or spatula to combine. (I use a wooden one, because the mixture does not seem to stick to it as much as a metal or plastic one.) Bring to a boil and then don't stir or mess with the mixture again until it is caramel colored.(Do not walk out of the kitchen though. Never ever leave something this hot boiling on the stove unattended. Also, if you have children in the house, please use a rear burner to make this. The toffee is going to be boiling at an extremely high temperature.)
• Set a brown paper bag near the stove and let the mixture boil until it matches the bag in color. This takes between 18-20 minutes and I ALWAYS set a timer. Just in case I find myself distracted, the timer prevents me from letting the candy burn. While the toffee is boiling, prepare two large baking sheets by lining them with parchment paper or silpat mats. (Do not use waxed paper, it will melt.) The pans will be extremely hot when you pour the toffee onto them. I always set them on hot pads or a folded towel on top of the counter.
• Once the toffee is caramel colored, remove from the heat and add the vanilla. Stir to combine. Quickly divide the toffee between the two baking sheets. Using a spatula or an offset knife, spread the toffee as thinly as possible across the baking sheets. Let it cool completely. I like to set the pans in the refrigerator to speed up the process, but it will also cool at room temperature.
• When the toffee is cool, blot with a paper towel to remove excess oils from the surface. Melt the chocolate in a glass bowl over a pan of simmering water. The chocolate can also be melted in a microwave at 50% power, checking and stirring every 60-90 seconds.
• Spread the warm chocolate across the toffee and then place in the refrigerator to cool completely. It would probably cool fine on the counter as well, but I have never been that patient. Once cooled, break into pieces. Share with friends and Enjoy!

CHOCOLATE-COVERED BUTTER TOFFEE

Steps:

• In a heavy saucepan, combine sugar, salt, water and butter. Cook until mixture reaches 285° (soft-crack stage). Add 1/2 cup nuts. Pour onto a well-greased jelly roll pan or baking sheet; cool. Melt half of the chocolate chips in a double boiler or microwave. Spread over cooled toffee and sprinkle with 1/4 cup nuts. Cool. Turn over onto another sheet of waxed paper; repeat with remaining chocolate chips and nuts. When cool, break into pieces.

CHOCOLATE-COVERED TOFFEE

Steps:

• Prepare a baking sheet with a silicone baking mat or greased parchment or wax paper.
• In a large sized heavy-bottomed sauce pan, with a candy thermometer attached, bring all the ingredients, excluding the chocolate, to a boil over medium low heat.
• Continue to cook and stir the mixture until it reads 275 degrees F on the candy thermometer.
• The mixture will be much thicker. Stir constantly until it reaches 315 degrees F, which will happen pretty quickly. Remove it from the heat and stir until very smooth, just a few seconds.
• Pour the toffee onto the prepared baking sheet.
• Using a spatula, spread the toffee out, working quickly because the toffee will set fast.
• Using a pastry wheel or pizza cutter, VERY GENTLY (you don't want to cut so deep that it actually reaches the bottom or you may destroy your silpat) score the toffee into bite sized pieces.
• You should get about 72 pieces. Again work quickly so the toffee doesn't set before you are done.
• Allow the toffee to sit until it is room temperature and then break apart the pieces.
• Melt the chocolate over a double boiler until perfectly smooth. Remove from the heat and allow to cool to just above room temperature. If the chocolate is too hot it will run off the toffee and not give you a nice coating, if it is too cold it will be too thick to work with.
• Set up a second baking sheet with a sheet of parchment or wax paper.
• Drop a piece of the toffee into the chocolate. Use a fork to flip the toffee over to coat the other side.
• Lift the covered toffee from the chocolate and shake gently to allow the excess to fall away.
• In order to get a nice smooth bottom, you want to scrape the bottom of the fork on the edge of the bowl, before laying it on the parchment to harden.
• If you want to sprinkle with toasted nuts and sea salt, this is the time.
• Continue dipping until they are all covered in chocolate. Allow them to sit out in a cool spot to set up or you can set them in the refrigerator for a few minutes until they are firm.
• Fill decorative bags as gifts for Valentine's Day.

CHOCOLATE TOFFEE

Steps:

• Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan).
• Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
• Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out - it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.

BEST TOFFEE EVER - SUPER EASY

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

CHOCOLATE COVERED MATZO

Steps:

• Preheat oven to 350°. Line a 2 15x10x1-in. baking pans with foil. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Sprinkle with chocolate chips; let stand 5 minutes. Spread chocolate over top. If desired, sprinkle with salt. Cool in pan on a wire rack for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.