Ghirardelli English Toffee
Indulge in the sweet, buttery crunch of Ghirardelli English Toffee, a classic confection that combines rich, caramelized toffee with silky melted Ghirardelli semi-sweet chocolate and a satisfying almond finish. This recipe is a holiday favorite and a year-round treat, featuring simple ingredients like unsalted butter, granulated sugar, and a splash of vanilla extract to create a perfectly crisp candy base. The hard crack stage is achieved with precision cooking, making this dessert both a culinary achievement and a sweet reward. Topped with melted chocolate and sprinkled with chopped almonds, each bite offers a delightful contrast of textures and flavors. Perfect as a thoughtful homemade gift or an elegant addition to your dessert tray, this Ghirardelli toffee is as impressive as it is delicious. Ready in just 35 minutes, this recipe will have you craving its irresistible crunch long after the last piece is gone.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 3 tablespoons water
- 1 cup Ghirardelli semi-sweet chocolate chips
- 0.5 cup chopped almonds
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Prepare a 9x13-inch baking sheet by lining it with parchment paper or a silicone baking mat, and set aside.
In a heavy-bottomed saucepan, combine the butter, granulated sugar, corn syrup, and water. Stir the mixture over medium heat until the butter is fully melted.
Bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves evenly. Once boiling, clip a candy thermometer to the side of the saucepan to monitor the temperature.
Continue cooking the mixture, stirring occasionally, until it reaches 300°F (hard crack stage). This should take about 15-20 minutes. Be cautious, as the mixture is extremely hot.
Once the mixture reaches 300°F, immediately remove it from the heat and stir in the vanilla extract and salt.
Carefully pour the toffee mixture onto the prepared baking sheet, spreading it into an even layer using a heat-resistant spatula or the back of a spoon.
While the toffee is still hot, sprinkle the Ghirardelli semi-sweet chocolate chips evenly over the top. Let sit for 1-2 minutes to allow the chocolate to melt.
Using an offset spatula or the back of a spoon, spread the melted chocolate into an even layer over the toffee.
Sprinkle the chopped almonds evenly over the top of the chocolate layer, gently pressing them in to ensure they adhere.
Allow the toffee to cool completely at room temperature, or place it in the refrigerator to speed up the process.
Once the toffee is fully set, break it into bite-sized pieces and store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 380.6 g | 138% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 344.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1513 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
