- 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.
Variation:
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.