The English word caramel comes from the French, who borrowed it from the Spanish—or possibly from the Portuguese. No matter the etymology, the caramel sauce on these crunchy, melt-in-your-mouth treats adds another dimension.
Makes about 1 pound.
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1 2/3 cups (325 g) sugar
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2 sticks plus 5 tablespoons (21 tablespoons/300 g) unsalted butter
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2 tablespoons (40 g) light corn syrup
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2 tablespoons plus 1 teaspoon (40 g) fine sea salt
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2 tablespoons (40 g) vanilla paste
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2 tablespoons plus 1 teaspoon (40 g) baking soda
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1 pound (455 g) 64 percent dark chocolate, coarsely chopped
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1/4 cup (60 ml) caramel sauce
Line a 13-by-18-inch (33-by-46-cm) baking sheet with parchment paper and set a cooling rack over a second baking sheet.
In a medium saucepan, combine the sugar, butter, corn syrup, salt, vanilla paste, and 1/4 cup (60 ml) water and place over medium heat. Stir until the butter is incorporated and the mixture is thin but cloudy.
Bring the mixture to a boil, then let it cook, swirling the pan occasionally, until it is amber in color and a candy thermometer registers 290°F/143°C, 10 to 15 minutes.
Remove the pan from the heat and immediately whisk in the baking soda until just incorporated. The mixture will start to foam.
Use a silicone spatula to pour the mixture onto the parchment-lined baking sheet, but do not spread the mixture with the spatula or compress it. Set aside to cool completely, at least 30 minutes.
Lift out the parchment paper and toffee. Rap it against the counter and use your fingers to break the candy into whatever size pieces you prefer.
In the top of a double boiler (or a heatproof bowl set over a pot of simmering water), warm 12 ounces (340 g) of the chocolate until it is melted and a candy thermometer registers 113°F/45°C. Remove from the heat. Add the remaining 4 ounces (115 g) chocolate and stir constantly until it is melted and the thermometer registers 90°F/32°C.
Dip the toffee pieces in the chocolate, letting the excess drip off. Place the dipped pieces on the wire rack set over a baking sheet and allow to set in a cool place or the refrigerator, about 15 minutes. The toffee will keep in an airtight container for up to 2 weeks. To serve, stack pieces of toffee and drizzle with caramel sauce.
Recipe from “Maribelle Entertains: Savory and Sweet Recipes for Every Occasion from the Master Chocolatier” by Maribel Lieberman (Rizzoli, 2024).
