The Ultimate Sweet Treat: Homemade Toffee

Lately, one of my friends has been coming to me with various ideas for sweet treats and asking me to make them for her and bring them to school the next day. Usually when this happens, I roll my eyes,  imaging a long night covered in sugar standing and standing in a puddle of egg whites while listening to Taylor Swift’s “I Knew You Were Trouble”. However, when she brought up the idea of toffee the other day, I got extremely excited and went home that night and made it my mission to make the perfect toffee. I’ve never been a giant fan of toffee – not that I disliked it, but it just never seemed to be something I would get excited about eating. Yet, I think hidden deep somewhere inside of me, I’ve always had a slight urge to make it. There’s no logical reason why, but it’s true.  I’m definitely no genius baker – I usually try to stick to the savory side of things – but I’m always up for a challenge, so I got in the kitchen and started to play with different recipes. Here’s what I discovered.

1. I really like toffee. (Who knew?)

2. Toffee is really easy to make.

3. I could totally make a great toffee recipe.

And so I did…

Romilly’s Fleur De Sel Toffee

  • 2 sticks of unsalted butter
  • 1 1/4 cups of sugar
  • 2 tbsp of water
  • 1 cup of chopped dark or semisweet chocolate
  • 1/4 tsp fleur de sel (plus more for sprinkling)
  • 1/8 tsp cinnamon


Set aside a medium sized sheet pan lined with tin foil or parchment.

In a large pot on medium heat, add the butter, sugar, salt and water. Stir occasionally until the butter has melted and all ingredients are combined. Let mixture cook for about 10 minutes until it becomes thick in consistency, stirring to make sure mixture doesn’t stick. Keep stirring on medium heat until the mixture becomes dark brown in color (not burnt), about 15 minutes. Pour mixture onto sheet pan and smooth out with an offset spatula, let sit for 40 seconds. Then, add chopped chocolate in an even layer on top and begin to spread it out as it slowly melts. Sprinkle fleur de del and cinnamon.

Place toffee is refrigerator for 45-60 minutes or until it has set.

Enjoy, and good luck!


  • Elizabeth Coronado

    I recently discovered an addition to these steps, if you add a layer of saltine crackers to the lined baking sheet and then spread the toffee on top and bake for a bit until the toffee sticks to the crackers, let cool for about 3 minutes and then add the chocolate, you will be amazed at the results! The saltine crackers create a great contrast to the sweetness of the toffee and chocolate. Pinterest calls the recipe “Christmas Crack” or “Christmas Crackers”…they are to die for! You won’t be dissapointed! :)

  • Laura Blackmore

    What kind of sugar did you use?

  • Lauren Taylor

    What exactly is fleur de sel? I’d love to make the toffee, but I’ve never even heard of that.

    • Samantha Tallerino

      Fleur de sel is a french sea salt. It’s kind of hard to buy. I just bought a very high-quality sea salt. Mine is salt from the Himalayas.

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