Ste. Anne’s Salted Caramel Toffee


One of the highlights of my recent Culinary Retreat to Ste. Anne’s Spa was of course, a visit to Ste. Anne’s Bakery. Here, you’ll find freshly prepared, gluten-free baked goods and a wide selection of cookies, cakes, breads, jams, chocolates and fruit butters made from products found on the Ste. Anne’s property. The bakery serves organic, locally roasted coffee and specialty teas, as well as quiche made with a gluten-free crust, fresh salads and a variety of wraps and sandwiches.

At the bakery, I found a little slice of heaven – in the form of Salted Caramel Toffee. This scrumptious brittle treat is dangerously addictive, combining smooth dark chocolate with a salty pecan crunch. For weeks, I thought about returning to the bakery just to splurge on a few confectionery delights… and Chef Khushroo must have sensed my obsession, because Ste. Anne’s recently published the recipe on their blog!

Caramel_Toffee

Hence, I’m going to save my husband the drive and attempt this chocolatey treat at home first. And as someone who has enjoyed this toffee first-hand, trust me, this recipe’s a keeper!

INGREDIENTS

2 cups granulated sugar
1 cup unsalted butter
1/4 cup glucose or corn syrup
4 tsp vanilla extract
1 tsp sea salt
2 cups dark chocolate (60-70%)
1 cup pecans (optional)

Caramelize sugar, butter, vanilla extract and glucose until golden brown over high heat. Line baking tray with parchment paper. Pour ingredients onto tray, cover with parchment paper and use rolling pin to smooth. Let cool at room temperature for 4-5 hours.

Set a stainless steel bowl over a boiling pot of water. Add 1 cup of chocolate and stir until melted, then add remainder of chocolate until melted (stir occasionally).

Remove parchment paper and spread melted chocolate over toffee. Add pecans immediately, before chocolate solidifies. Flip and remove parchment paper on the other side and repeat process. Keep at room temperature until solid, break into desired pieces and enjoy!

CHEF’S CHOCOLATE TIPS:

• Avoid water from contaminating the chocolate
• Working temperature of chocolate should be 32ºC, highest melting temperatures should be about 46º-50ºC
• Adding additional chocolate aids crystallization, snap break, glossy appearance and shelf life