Happy Sunday, guys!!
So I don’t *normally* post on Sundays but the thought of keeping this from you was criminal.
It is SO easy and SO delicious and I am absotively in love with it.
Don’t tell Jessie.
The thought of candy thermometers give me shivers.
And working with yeast.
Ughhhhhh. I get panicked thinking about rising dough. I mean, who has time for that? And yeast. It’s a powder… and I’m frightened by it.
Hi, I’m Hayley, and I’m frightened by yeast. And candy thermometers.
Anyway, back to candy. This toffee requires absolutely no thermometers of any kind, requires minimal effort, yet tastes rich and ritzy, like gourmet candy.
Plus, this toffee is versatile, so you can add different mix-ins to suit your tastes. I used toffee bits for added crunch + texture, and sea salt for a sweet and salty twist. Butterscotch chips would be good, or even chopped cookies.
1 stick butter
3/4 cup brown sugar
1 cup toffee bits
3/4 cup semi-sweet chocolate chips
1. Line an 8×8 inch baking pan with foil, extending the sides over the edge of the pan. Lightly mist the foil with cooking spray. Sprinkle the toffee bits (or any other mix-in of your choice) in an even layer on the bottom of your pan.
2. In a medium saucepan, bring the butter and brown sugar to a boil. Boil for 5 minutes, stirring constantly. Mixture will be thick and caramely. Pour the bubbling mixture on top of the toffee bits, spreading to fit the pan.
3. Immediately sprinkle the chocolate chips on top. Place the pan in the microwave to sit for about 5 minutes (it just needs to be in a closed space undisturbed to help melt the chocolate chips). Spread the chocolate chips in an even layer once they’ve melted. Sprinkle immediately with sea salt.
4. Allow the toffee to harden in the fridge for several hours. Snap the toffee into pieces. Store airtight for up to 1 week. You can store in the fridge (bring to room temperature before eating) or at room temperature.
Have a wonderful weekend!!