Dark Chocolate Toffee
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Dark Chocolate Toffee is rich and buttery, and totally addicting. This simple homemade toffee only takes 30 minutes to make, and is a total show stopper!
Tis the season for Holiday Cookie Platters! We love including the Best Ever Snickerdoodle Cookies, Frosted Sugar Cookie Bars, Peppermint Mocha Cookies, and some No Bake Peanut Butter Balls!
We grew up eating tons of homemade toffee at Christmas time, especially my mother’s Easy Homemade Toffee recipe. This one is nearly identical, but uses dark chocolate instead of milk chocolate. Both are excellent!
Are you a dark chocolate fan or more of a milk chocolate person? Me? I’ve converted to mostly dark chocolate, as seen in these healthy Dark Chocolate Energy Bites, this gooey Dark Chocolate Peanut Butter Skillet and my Homemade Dark Chocolate Almond Butter. So many choices!
This recipe DOES require a candy thermometer, but trust me, it’s easy to make. One of the things you must remember, however, is to keep the heat steady at medium heat (or just a wee bit more than medium). The mixture will cook away and you must be patient as the temp climbs to 305.
If you start cranking up the heat to get it done faster, you’ll burn the pan. And that is a nightmare, speaking from experience!
How to make Dark Chocolate Toffee
Prep. Spread some parchment paper on a large baking sheet. Attach a candy thermometer to a heavy duty deep pan.
Cook toffee. Add butter to the pan and melt over medium heat. Add the sugar, light syrup, water, and salt – and cook. Slowly let the mixture cook until it reaches 305 F degrees on the candy thermometer. This will take about 25 minutes or so.
Add toffee mixture to pan. Carefully pour the mixture into the pan (prepared with parchment paper). Add pieces of the chocolate bars to the top.
Spread the chocolate. Let the chocolate sit and get a little melty. Then use a spatula to smooth the chocolate oven the top of the hot toffee.
Freeze. Place the pan in the freezer to harden. Leave it in the freezer for 45 minutes or so.
Break the toffee into pieces. Use your hands to break the toffee into pieces. The shapes don’t matter. You can break it into small or large pieces.
There is lots of possible variations to the top layer of this toffee. Adjust as you like!
- Use any type of chocolate (milk, dark, white).
- Add a variety of nuts – sunflower kernels, pepitas, pecans, almonds.
- Use some chopped candy on top of the chocolate, like mini m&ms, chopped toffee, sprinkles, or chopped up candy canes (for Christmas)!
- You could even swirl different chocolates together for a different look.
Homemade Dark Chocolate Toffee makes the PERFECT gift. Place it in a holiday tin and gift it to teachers, coaches, friends, neighbors, or as a hostess gift!
- Use a heavy duty, deep pan for the candy mixture. This batch makes a large sheet pan.
- Attach the candy thermometer to the side of the pan so that the bottom of the thermometer does NOT touch the bottom of the pan. If it touches the pan, it will register incorrectly.
- Work quickly – as soon as the candy mixture reaches 305. Take the pan off the heat immediately, and pour into the pan (lined with parchment paper). Then lay the broken up pieces of candy bars on top of the hot layer.
- Let the chocolate sit for a minute or so before spreading it around. The chocolate needs just a bit of time (but not too much) to melt before spreading it around.
- Freeze the toffee for 45 minutes to an hour to let it harden. Then it will very easily break apart.
Storing and Freezing
- Storing – You can store this toffee on your countertop (for a couple of weeks) if your house isn’t too warm or humid. Or it stores nicely in the refrigerator too.
- Freezing – This homemade toffee will freeze nicely in an airtight container for several months.
Kitchen Tools Used: (affiliate links)
Dark Chocolate Toffee
- 1 pound unsalted butter
- 2 cups granulated sugar
- 2 Tablespoons white syrup
- 4 Tablespoons water
- 1/2 teaspoon kosher salt
- 16 oz. dark chocolate bars
- shelled sunflower seeds
- kosher salt
- Spread parchment paper on a large baking sheet.
- Attach a candy thermometer to the side of a heavy duty deep saucepan. Make sure the bottom of the thermometer is NOT touching the bottom of the pan.
- Place the butter in the pan and turn heat to medium heat. Then add the sugar, white syrup, water, and salt – and continue cooking on medium eat.
- Let the mixture cook, stirring occasionally, while the toffee mixture comes to a temperature of 305 degrees (Fahrenheit). This will take 25 minutes or so.
- Watch the mixture very closely as the toffee cooks to avoid burning.
- Carefully pour the toffee on the baking sheet lined with parchment paper. Then place pieces of the chocolate bars on top. Let it sit for a bit as it starts to melt. Then use a spatula to spread out evenly.
- Place the pan in the freezer for 45 minutes. Then remove and use your hands to break it apart in pieces.
I didn’t even get to try a piece! But I know it was delicious because I kept hearing my kids and Christmas company yelling out to each other, “Hey, while you are up, can you bring me another piece of that candy with with sunflowers on top?” It was gone before I knew it! Thanks for sharing it, Sue!
You are very welcome, Cathy! 🙂