Dark Chocolate Rosemary Toffee

Name: Dark Chocolate Rosemary Toffee
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 25
Cuisine: American
Ingredients: 3/4 cup [Organic Valley® Unsalted Butter]; 1 cup granulated sugar; 1/3 cup water; 1/8 teaspoon table salt; 6 ounces dark chocolate, melted; 2 to 3 tablespoons finely chopped rosemary leaves; Kosher or coarse sea salt to taste

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Break a piece of chocolate covered toffee and try not to smile. We dare you. Organic Valley^® Unsalted Butter is the secret ingredient to this family-table favorite.

15 min Prep40 min Chill55 min Total

15 min Prep•40 min Chill•55 min Total

25 Servings

15 min Prep40 min Chill55 min Total

15 min Prep•40 min Chill•55 min Total

25 Servings

Break a piece of chocolate covered toffee and try not to smile. We dare you. Organic Valley^® Unsalted Butter is the secret ingredient to this family-table favorite.

Cooking Mode

Prevent your screen from going dark as you follow along.

Ingredients

1 cup granulated sugar
⅓ cup water
⅛ teaspoon table salt
6 ounces dark chocolate, melted
2 to 3 tablespoons finely chopped rosemary leaves
Kosher or coarse sea salt to taste

Directions

Line the bottom and sides of a large, rimmed baking sheet with parchment paper. Coat paper with nonstick cooking spray.
In a medium-sized, 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 F (hard crack stage).
Remove from heat; immediately pour onto prepared pan. Mixture will spread to about 10 x 7 inch rectangle. Let stand at room temperature until cooled completely.
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 for up to 1 week.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Line the bottom and sides of a large, rimmed baking sheet with parchment paper. Coat paper with nonstick cooking spray.
In a medium-sized, 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 F (hard crack stage).
Remove from heat; immediately pour onto prepared pan. Mixture will spread to about 10 x 7 inch rectangle. Let stand at room temperature until cooled completely.
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 for up to 1 week.

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