American Crispy Toffee in Chocolate (Buttercrunch)
10 servings
25 minutes
American chocolate-covered crispy toffee known as buttercrunch is a delightful blend of caramel sweetness and rich chocolate flavor. This dessert originated in the United States and became a favorite treat due to its texture: the crispy yet tender toffee pairs perfectly with melting chocolate. Buttercrunch is made by caramelizing butter with sugar, then pouring the mixture onto a baking sheet and covering it with milk chocolate. Nuts or sea salt can be added for enhanced flavor notes. The toffee is perfect for cozy family evenings, festive treats, or simply as an elegant snack. It has a pleasant crunch, soft sweetness, and light caramel notes that make it an unparalleled gastronomic delight.
1
Chop the chocolate finely.
2
Grease the baking sheet with butter and set aside. Before using a cooking thermometer in this recipe, be sure to check its accuracy. To do this, boil water and measure if it shows 100 degrees. If there is an error, account for it in the recipe. When measuring temperature, be careful not to touch the bottom or sides of the container.
- Unsalted butter: 454 g
3
Melt the butter in a saucepan over low heat.
- Unsalted butter: 454 g
4
Add sugar, increase the heat to medium. Stir constantly until the sugar dissolves and the mixture becomes homogeneous (about 3-5 minutes).
- Brown sugar: 270 g
5
Increase the heat to medium-high (important not to overdo it) and continue stirring constantly. After a couple of minutes, the mixture will become thicker and bubble. Now the most important thing is not to miss the moment when it is ready because the temperature rises quickly, especially after passing the 130-degree mark. At 140 degrees, you need to watch very closely and when the mixture reaches 146 degrees, continue stirring and remove it from the heat immediately pouring it onto a baking sheet. The maximum temperature that the mixture should reach is about 149 degrees. If you hold it a little too long, the mixture will burn and everything will have to be thrown away.
6
Spread the mixture on the baking sheet in an even layer about 5 mm thick. If made thicker, the toffee may become too hard after setting.
7
Spread chocolate on top, wait for it to melt a bit, and evenly distribute with a spatula.
- Milk chocolate: 300 g
8
Add sea salt and/or nuts if desired.
9
After about 5 minutes, when everything has set but is not yet firm, you can cut it into pieces with a knife. Of course, the mixture will still be too soft, but once it sets, it will be easier to break it into neat pieces along those lines. The neatest result will come from using a pizza cutter.
10
Once the mixture cools down, place it in the refrigerator for a couple of hours.
11
Shake out of the mold and break into pieces.
12
It can be stored like regular chocolate.