Orange Chocolate Toffee
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
There's something truly magical about combining citrus and chocolate, and this Orange Chocolate Toffee is honestly one of my favorite discoveries. The bright orange juice cuts through the richness of dark chocolate in the most delightful way, while the toffee nuts add that perfect crunch. Dark chocolate is packed with antioxidants that are genuinely good for you, so you can feel a little better about indulging! What I love most is how quick this comes together, ready in under an hour from start to finish. It's simple enough that anyone can make it, yet impressive enough to share with guests or gift to friends.
Ella x
Ingredients
- 400dark chocolate
- 250 mlorange juice
- 200 gbutter
- 400 gcaster sugar
- 200 glight brown sugar
- 2orange zest
- 100 gtoffee nuts
- 2 mlvanilla extract
- 1 gsalt
- 2unsalted butter
- 150 mlheavy cream
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- 2
In a medium saucepan, combine the dark chocolate, butter, caster sugar, light brown sugar, and salt. Heat over low heat, stirring until the sugar has dissolved.
Tip: Use a candy thermometer to monitor the temperature of the toffee.
- 3
Bring the mixture to the hard-ball stage (140°C to 145°C). Remove from heat and stir in the orange juice and vanilla extract.
- 4
Let the mixture cool slightly, then stir in the orange zest and toffee nuts.
Tip: Be careful when handling the hot toffee.
- 5
Pour the toffee mixture onto the prepared baking tray and let it cool and set.
Tip: This should take about 10 to 15 minutes.
- 6
Once set, remove the toffee from the oven and let it cool completely.
Tip: This may take about 30 minutes.
- 7
Once cooled, use a sharp knife to cut the toffee into desired shapes.
Tip: You can also cut the toffee into squares or rectangles.
- 8
Serve the orange chocolate toffee with a dollop of whipped cream, if desired.
Tip: You can also store the toffee in an airtight container for up to 2 weeks.
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