Homemade milk chocolate toffee is a delightful treat that combines the rich flavors of buttery toffee with creamy milk chocolate. Here’s a simple recipe to make it at home:Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
- 1/2 cup chopped nuts (such as almonds, pecans, or walnuts), optional
Instructions:
- Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a heavy-bottomed saucepan, melt the butter over medium heat.
- Once the butter is melted, add the granulated sugar and salt to the saucepan. Stir constantly with a wooden spoon or heatproof spatula until the sugar is dissolved and the mixture starts to boil.
- Continue cooking the mixture, stirring constantly, until it reaches a golden brown color and registers about 300°F (150°C) on a candy thermometer. This should take about 10-15 minutes. Be careful not to let the mixture burn.
- Once the toffee reaches the desired color and temperature, remove the saucepan from the heat. Quickly stir in the vanilla extract.
- Immediately pour the hot toffee onto the prepared baking sheet, spreading it out into an even layer with the back of the spoon or spatula.
- Sprinkle the milk chocolate chips evenly over the hot toffee layer. Let them sit for a minute or two to soften.
- Use a spatula or the back of a spoon to spread the softened chocolate chips evenly over the surface of the toffee.
- If using chopped nuts, sprinkle them evenly over the melted chocolate layer, pressing them lightly into the chocolate.
- Place the baking sheet in the refrigerator for about 1-2 hours, or until the toffee and chocolate are completely set.
- Once set, break the toffee into bite-sized pieces. You can do this by hand or by gently tapping the toffee with the back of a spoon.
- Store the homemade milk chocolate toffee in an airtight container at room temperature for up to two weeks. Enjoy!
Feel free to customize this recipe by adding different toppings like sea salt or shredded coconut, or by using dark or white chocolate instead of milk chocolate.
