Coffee Toffee is a sweet treat made for coffee lovers! It has a rich coffee flavor, crunchy toffee, and a smooth layer of dark chocolate on top. It is also a no-bake treat, so there is no need to turn on the oven!
If you love homemade candy, be sure to try my Homemade English Toffee, too. It is buttery, crunchy, and covered in chocolate. Both are easy treats to make and fun to share!
Ingredients & Substitutions
- Unsalted butter: Gives you more control over the salt in the toffee. Salted butter can be used, but you may want to reduce the added salt.
- Light brown sugar: Adds flavor and helps give the toffee its rich color. Dark brown sugar can be used for a deeper molasses flavor.
- Granulated sugar: Helps create the crisp, classic toffee texture.
- Molasses: Just a small amount adds depth and richness. I recommend using it, but you can leave it out if needed.
- Espresso or strong brewed coffee: Use either espresso or strongly brewed coffee. Let the coffee cool slightly before adding it.
- Flaky sea salt or kosher salt: Adds a little saltiness to the toffee. You can also sprinkle flaky sea salt over the chocolate before it sets.
- Dark chocolate: Dark chocolate chips or chopped dark chocolate work well. Semisweet chocolate can be used if you prefer a sweeter chocolate topping.
Tips for the Best Coffee Toffee
- Use a candy thermometer: The toffee needs to reach 300°F for that crisp, crunchy texture.
- Stir constantly at the end: Once the mixture reaches 250°F, keep stirring as it cooks to 300°F.
- Work quickly: Have your pan and toppings ready before you start. The hot toffee begins to set quickly once it hits the pan.
- Give the chocolate time to soften: Let the chocolate sit on the hot toffee for 1 to 2 minutes before spreading it.
- Keep it dry: Moisture can make toffee sticky, so store it in an airtight container and avoid humid areas.
FAQs
Can I use instant coffee instead of brewed coffee?
Yes. Dissolve instant coffee in a small amount of water to make a strong coffee, then measure out the 2 ounces needed for the recipe.
Do I need a candy thermometer to make Coffee Toffee?
A candy thermometer is highly recommended. The toffee needs to reach 300°F, which is the hard-crack stage, for the right crisp texture.
Why did my toffee not harden?
The toffee may not have reached 300°F. If it is removed from the heat too early, it can stay soft or chewy instead of becoming crisp.
Can I use milk or semisweet chocolate instead of dark chocolate?
Yes. Semisweet chocolate will make the topping a little sweeter, while milk chocolate will give you an even sweeter result.
Can I add nuts to Coffee Toffee?
Yes! Finely chopped pecans, almonds, or walnuts can be sprinkled over the melted chocolate before it sets.
Why did my chocolate not spread easily?
Give the chocolate a little more time to soften on the hot toffee. If needed, wait another minute before spreading it into an even layer.
How To Store Coffee Toffee
Room Temperature: Store Coffee Toffee in an airtight container at room temperature for up to 2 weeks. Keep it in a cool, dry place away from heat and moisture.
Freezer: For longer storage, wrap the toffee well and place it in a freezer-safe container. Freeze for up to 3 months. Let it thaw at room temperature before serving.
Coffee Toffee
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter
- ½ cup (100 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 teaspoons molasses
- 2 ounces (60 mL) espresso, or strong brewed coffee
- 1 heavy pinch of flaky sea salt or kosher salt, plus more for topping, optional
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
- Line a 9×13-inch baking pan with parchment paper. The toffee will not spread all the way to the edges of the pan; this is expected. Have your chocolate and any toppings ready before you begin.
- In a medium heavy-bottomed saucepan, combine the butter, brown sugar, granulated sugar, molasses, coffee, and salt. Cook over medium-high heat, whisking occasionally, until the mixture reaches 250°F.
- Once it reaches 250°F, continue cooking, stirring constantly, until the temperature reaches 300°F, the hard-crack stage. The mixture will darken to a deep caramel color.
- Immediately and carefully pour the hot toffee onto the prepared baking sheet. Quickly spread it into an even layer to your desired thickness. The toffee will begin setting quickly.
- Let the toffee sit for about 1 minute. Sprinkle the chocolate evenly over the surface. Let it sit for 1 to 2 minutes, or until softened, then spread the chocolate into an even layer.
- If using, sprinkle flaky sea salt over the melted chocolate.
- Let the toffee cool completely at room temperature until firm. For faster cooling, you can refrigerate it.
- Once completely set, break the toffee into pieces. Store in an airtight container.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What’s the ratio of water and espresso powder?
Hi Susan! You can dissolve about 1 teaspoon of instant espresso powder in hot water to make 2 ounces (¼ cup) of prepared coffee. If you prefer a stronger coffee flavor, you can use a little more espresso powder. Just be sure the total prepared coffee measures 2 ounces, as called for in the recipe. Hope that helps!
How much does this recipe make? Can the recipe be cut in half?
Hi Jessica! This recipe makes approximately 12 servings. It’s already a relatively small batch, so I recommend making it as written rather than cutting it in half. You can break the finished toffee into whatever size pieces you prefer. Hope you enjoy it!
So if it won’t fill a 9×13 pan what size should I use?
I would use a 9×13. I have slightly changed the wording to this:
Line a 9×13-inch baking pan with parchment paper. The toffee will not spread all the way to the edges of the pan; this is expected. Have your chocolate and any toppings ready before you begin.
Hope that helps!
What size baking pan did you use? “Small” can mean different things. Measurements please
Hi Karen! I use a 9×13-inch baking pan. The toffee mixture will not completely fill the pan, and that’s okay! Simply pour it onto the prepared pan and spread it to your desired thickness. I’ll clarify that in the recipe.
Thank you
Can you double this recipe and pour into two pans?
Hi Mona! I recommend making two separate batches rather than doubling the recipe in one batch. Toffee is temperature-sensitive, and doubling the amount can change how evenly and quickly it cooks. You can absolutely make two batches and pour each one into its own prepared pan. 😊
Made it but used milk chocolate. I love it.
This is so yummy!
Worked well for me, except for the chocolate flaking off when the toffee slab was broken into pieces. Anyway to avoid this?
Also, for those making it, I found it much better the next day – it needs quite some time to set, so if making for an event, I’d make it the day before.
I personally don’t like salt on chocolate so left that off, but am wondering how a little sprinkle of finely ground coffee would go on the chocolate… I’ll try that (maybe on half) next time.
Great recipe though, thanks.
Fabulous toffee! The bold flavors of espresso and molasses really add to this recipe. I sprinkled the melted chocolate topping with crushed walnuts and flaked sea salt, and it was wonderful. Even my husband who does NOT like anything coffee could not keep away from this.