Chocolate Caramel Toffee with Sea Salt
Serving Size / Yield
- 1 lb. unsalted sweet cream butter, diced into 1-inch cubes
- 2 C. sugar
- 1/4 tsp. salt
- 2 C. bittersweet chocolate
- 1/4 C. sea salt
Liberally butter a metal baking sheet and set aside.
In a heavy saucepan, melt the butter, sugar, and salt, and whisk until smooth. Over medium-heat, boil the mixture and stir occasionally for 5 to 10 more minutes. When the mixture is a deep golden color, 300 degrees with a candy thermometer, pour onto the baking sheet. Immediately add the chocolate and mix in using a spatula. Smooth until flat.
Allow to cool for 10 minutes, then dust with half of the salt. Wait 10 more minutes until firmer, and sprinkle with the other half of the salt.
Freeze for 30 minutes, then break into pieces. Wrap in parchment and store at room temperature in an airtight container.