Dark Chocolate Rosemary Toffee

Prep time
15 minutes
Total Time
35 minutes
Rating
Not rated
0 ratings
Dark Chocolate Rosemary Toffee

Ingredients

  • 34 cup Organic Valley Unsalted Butter
  • 1 cup granulated sugar
  • 13 cup water
  • 18 teaspoon salt
  • 6 ounces dark chocolate, melted
  • 3 tablespoons finely chopped fresh rosemary leaves
  • Kosher or coarse sea salt

Directions

1. Line the bottom and sides of a large, rimmed baking sheet with parchment paper; coat paper with nonstick cooking spray.

2. In a medium, heavy-bottomed saucepan, combine butter, sugar, water and salt. Bring to a boil over high heat, stirring often. Reduce heat to medium; boil gently without stirring until temperature reaches 305 to 310 degrees F (hard crack stage).

3. Remove from heat; immediately pour onto prepared pan. Mixture will spread to about a 10 x 7-inch rectangle. Let stand at room temperature until cooled completely.

4. Spread melted chocolate evenly over toffee; sprinkle rosemary and salt evenly over chocolate. Refrigerate until chocolate is set, about 30 minutes. Cut or break toffee into pieces. May be stored in refrigerator or at room temperature in an airtight container up to 1 week.

 

Recipe Created by Regional Chef Phoebe Lawless of Scratch Baking, Durham, NC.   Organic Valley

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Comments

Judy from maryland on January 1st, 2014
If you use parchment paper, do you also need to spray it with cooking spray?
Also, what power level would you recommend to melt the chocolate in the microwave?
wendy from on December 30th, 2013
Oh man, this looks delicious and fun. Gotta try this. Pinned
Jennifer from Wichita, KS on December 23rd, 2013
I can't wait to try this!
Susan from Upper Peninsula on December 4th, 2013
Yum - this doesn't have any gluten ingredients. How about letting it come up also with the 'gluten free' search.
SaraU from on November 27th, 2013
The title says "Dark Chocolate" but the ingredient list has semi-sweet chocolate - which is correct?
Jen at Organic Valley

Hi Sara,

It should read "dark chocolate" not "semi sweet" We've corrected the recipe. Thanks for pointing it out.

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