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) dark chocolate chips, or chopped dark chocolate
Instructions
- Line a small rimmed baking sheet with parchment paper. The toffee will not fill a full 9×13-inch pan. 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.
