Sugar-Free Classic Toffee Candy
Indulge in the timeless sweetness of toffee without the sugar in this delectable *Sugar-Free Classic Toffee Candy*. This easy-to-make treat combines rich, buttery goodness with a smooth sweetness from erythritol, making it perfect for those looking to satisfy their sweet tooth while cutting back on sugar. Enhanced with a touch of vanilla and a sprinkle of salt for balance, this toffee reaches the perfect, crunchy consistency at 300°F. A luscious layer of melted sugar-free dark chocolate crowns the toffee, and optional chopped nuts add a delightful crunch and nutty aroma. Ready in just 40 minutes, this low-carb, keto-friendly candy is an irresistible homemade alternative to store-bought sweets, perfect for gifting or enjoying as a guilt-free treat.
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Recipe Information
Ingredients
- 1 cup Unsalted Butter
- 1.5 cups Erythritol
- 2 tablespoons Heavy Cream
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon Salt
- 1 cup Sugar-Free Dark Chocolate Chips
- 0.5 cup Chopped Nuts (like almonds or pecans), optional
Instructions
Line an 8x8 inch baking dish with parchment paper, allowing excess paper to hang over the edges for easy removal.
In a heavy-bottomed saucepan over medium-low heat, melt the unsalted butter. Add the erythritol, stirring constantly until fully dissolved.
Insert a candy thermometer into the mixture, making sure it doesn't touch the bottom of the pan, and slowly bring the mixture to a boil.
Stir in the heavy cream, vanilla extract, and salt. Continue stirring while the mixture heats.
Allow the mixture to reach 300°F (149°C), stirring occasionally to prevent burning. This temperature is crucial for a proper toffee consistency.
Once the mixture reaches 300°F, immediately remove the saucepan from heat and pour the mixture into the prepared baking dish.
Let the toffee cool for about 5 minutes, then sprinkle sugar-free dark chocolate chips over the top.
Allow the chocolate chips to sit for a minute to melt slightly, then use a spatula to spread the chocolate evenly across the toffee.
If using, sprinkle chopped nuts over the top of the melted chocolate for added flavor and texture.
Let the toffee cool completely at room temperature, or chill it in the refrigerator for faster setting.
Once set, lift the toffee out of the baking dish using the parchment paper. Break into pieces or cut with a sharp knife.
Store toffee pieces in an airtight container at room temperature for up to a week or refrigerate for up to two weeks.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.3 g | 294% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 509.5 g | 185% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 2.5 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1766 mg | 38% | |
*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.
