Ruby Chocolate Toffee
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This ruby chocolate toffee recipe has become my absolute favorite to make when I want something special without spending hours in the kitchen. The whole thing comes together in just about an hour, and honestly, the ingredient list is surprisingly simple and budget friendly. What really won me over is how the almonds add a wonderful crunch plus some lovely protein and healthy fats to balance out all that delicious sweetness. The beautiful ruby chocolate gives it such a gorgeous color and modern twist on classic toffee, and I love how impressed people are when they taste it. Trust me, this one's a keeper.
Ella x
Ingredients
- 400ruby chocolate bars
- 200unsalted butter
- 200golden syrup
- 400granulated sugar
- 100almonds
- 5sea salt
- 1baking soda
- 1vanilla extract
- 20ruby cocoa powder
Detail level
Instructions
- 1
Line a large baking tray with parchment paper and place the chopped almonds in a single layer.
Tip: Optional: for a crisper toffee, bake at 180°C for 10 minutes before adding the chocolate mixture.
- 2
Melt the butter and golden syrup in a medium saucepan over low heat, stirring occasionally.
- 3
Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring frequently.
Tip: Be careful not to burn the mixture.
- 4
Remove the saucepan from the heat and stir in the granulated sugar, ruby chocolate bars, and vanilla extract until the chocolate is melted and the mixture is smooth.
Tip: Let the mixture cool slightly before pouring over the almonds.
- 5
Pour the chocolate mixture over the almonds and smooth the top with a spatula.
Tip: Make sure the toffee is evenly coated with chocolate.
- 6
Sprinkle the sea salt and ruby cocoa powder over the top of the toffee.
Tip: This adds a nice texture and flavor contrast.
- 7
Refrigerate the toffee for at least 30 minutes before cutting into squares.
Tip: Let the toffee set before serving.
- 8
Cut the toffee into 6-8 squares and serve.
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