Chocolate Toffee



Yet another recipe, from my chocolate desserts cookbook, that I tried recently. This is basically a chocolate twist to traditional toffee.

I gave this a difficulty rating of HARD because of the use of a candy thermometer and the fact that if you don't watch it closely, you can surpass the stage needed very easily.

★★★★★ 2 votes
Makes 36 pieces
10 Min
25 Min


4 oz
butter, plus extra for greasing
2 c
golden granulated sugar
2/3 c
2 Tbsp
corn syrup
4 oz
semisweet chocolate, broken into pieces

How to Make Chocolate Toffee


  • 1Grease a shallow 7 or 8-inch square pan.
  • 2Put the sugar, butter, water and corn syrup in a large, heavy-based pan. Stir over low heat until the sugar has dissolved.
  • 3Attach a sugar/candy making thermometer to the pan. Bring slowly to a boil and cook, for 10-15 minutes, without stirring, until the temperature reaches 250°F. If you do not have a sugar thermometer, test the toffee by dropping a small amount into cold water. It is ready when it reaches the soft crack stage (that's when it separates into threads that are hard and brittle).
  • 4Remove the pan from the heat and stir in the chocolate. Stir gently until melted, then pour immediately into the prepared pan.
  • 5When the toffee is starting to set, mark into squares with a sharp knife. Allow to set, then cut into squares when cold.

Printable Recipe Card

About Chocolate Toffee

Course/Dish: Candies, Chocolate