Chocolate toffee

Recipe & food styling Marisa Curatolo. Prop Styling Mari Loewen. Photography Cory Aronec.


1 cup unsalted butter

1 1/2 cups packed brown sugar

3 tablespoons water

1 teaspoon dark corn syrup

2 1/2 cups good quality semisweet chocolate, finely chopped


Line 18 x 13-inch baking sheet with parchment paper, extending over edges of pan; set aside. In medium heavy saucepan, melt butter over low heat. Stir in brown sugar, water and syrup. Increase heat to medium-high and stir constantly for 2 minutes or until sugar dissolves. Cook until candy thermometer registers 290°F, watching carefully, about 10 minutes. Remove from heat and immediately pour hot mixture onto prepared pan. Let stand 2 minutes. Sprinkle chocolate over entire toffee surface. Let stand 2 minutes until melted then spread chocolate until smooth. Chill until firm. Lift candy out of pan and break into large pieces. Store in airtight container for up to 2 weeks.