- 2 2/3 ounces or 1/3 cup (80 mL) water
- 1 1/2 ounces or 2 tablespoons (42 g) light corn syrup
- 1 pound or 2 cups (454 g) unsalted butter, at room temperature
- 1 pound 2 2/3 ounces or 2 2/3 cups (522.5 g) granulated sugar
- 1 teaspoon salt
- 1 pinch of pink Himalayan salt
- 1 pound (454 g) dark chocolate, melted and tempered (optional)
- In a 4-quart (3.6-L) saucepan, combine water, corn syrup, butter, granulated sugar, and salt.
- Place the pan over medium heat, and stir while the butter melts and the sugar dissolves.
- Brush down the sides of the pan with a wet pastry brush and bring to a boil.
- Once boiling, insert a candy thermometer.
- Continue to cook, stirring frequently to prevent scorching, until 300 degrees Fahrenheit (149 degrees Celsius).
- Next, pour candy onto a prepared rimmed baking sheet and spread into a thin layer. Set for a few minutes.
- When it is no longer liquid but still pliable, use a knife or a pizza cutter to score the toffee into small 1×2-inch (2.5×5-cm) rectangles. Sprinkle with pink Himalayan salt.
- Let the toffee cool completely to room temperature.
- When cool, carefully break it apart along the scored lines.
- Serve it plain, or dip it partially or completely in melted, tempered chocolate.
This toffee also pairs well with nuts, so consider sprinkling the toffee with your favorite toasted nuts to add a little more flavor and crunch.