Ingredients

The following ingredients have 16 Servings
  • 1 cup (8oz) butter, softened
  • 3/4 cup coconut sugar
  • 1/3 cup maple syrup
  • 1/4 cup water
  • 1/3 cup dark chocolate chips
  • Optional toppings – crushed nuts, cinnamon and coconut sugar

Instruction

  • In a small sauce pan over medium heat, whisk together butter, coconut sugar, maple syrup and water until sugar is dissolved.
  • Increase heat to medium-high to bring the mixture to a boil. Once it reaches 285F (soft boil), reduce heat back to medium.
  • Whisk constantly for 10-15 minutes or until candy thermometer reaches 300F (hard boil). Be sure the mixture doesn’t overflow. If it starts to, lift pot with pot holder off heat for a couple seconds then place back down. The liquid will be dark amber in color once it reaches the desired temperature.
  • Carefully pour the hot mixture onto a baking tray lined with parchment paper and spread evenly.
  • Place dark chocolate chips on top. As the chocolate melts, spread the melted chocolate evenly. Add crushed nuts and a sprinkle of cinnamon, if desired.
  • Place toffee in the fridge for 2 hours. Once hardened, cut into pieces.
  • (Optional) Sprinkle coconut sugar on top to make the toffee more “sticky.”
  • Store in an airtight container in the fridge for up to 2 weeks or on the counter for 1 week.