There are two stages to this. First, make the toffee. The second stage involves melting dark, semisweet or milk chocolate chips on the toffee while it is still hot. Better start with your chocolate chips at room temperature.
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| Chocolate Covered Toffee |
Ingredients
1 c unsalted butter, cut into chunks (melts faster)
1 c organic granulated sugar
1/4 c filtered water
1/2 tsp sea salt
1 tsp vanilla extract
1 c semi-sweet chocolate chips
Directions
1. Butter a 13" x 9" glass baking dish and set aside. This is so that the toffee comes out smoothly.
2. In a heavy-bottomed pot, attach a candy thermometer to the side of the pot and bring the butter, sugar, water, and salt to a rolling boil. This should take just under 10 minutes to bring the mixture to a boil. Stir occasionally. When the thermometer reads 300 degrees F, remove it from the heat and stir in the vanilla extract.
Total cooking time is roughly 18-20 minutes.
3. Pour the hot toffee into the prepared pan. Tilt the sides of the pan to evenly distribute the toffee. Sprinkle the chocolate chips over the top and let this sit for about 5 minutes so that the chips melt from the residual heat. Using an off-set spatula, spread the chocolate over the toffee.
When the toffee cools, it'll set. You can hasten its cooling but setting the entire pan in the fridge to cool. To remove, invert the pan onto a cutting board or parchment paper-lined cutting board. Use a sharp knife to cut into bite-sized pieces.
