Ina Garten white chocolate toffee, an easy swap from dark chocolate, layers buttery caramel under white chocolate with cashews, pistachios, ginger, and cranberries. Each piece hits sweet, salty, crunchy, and tart, so this batch dessert doubles as a dinner party gift.
The toffee goes from pale gold to deep caramel fast, so stir constantly once it starts to color. Pour it into the pan the second it hits deep amber, because even 30 extra seconds can burn the whole batch.
Source: Modern Comfort Food (2020)
Ina Garten White Chocolate Toffee
Course: DessertCuisine: AmericanDifficulty: Easy25
servings10
minutes15
minutes215
kcalA crispy, buttery toffee base covered in smooth melted white chocolate and scattered with roasted nuts, crystallized ginger, dried cranberries, and fleur de sel.
Ingredients
1/2 pound (2 sticks) unsalted butter, plus extra for greasing the pan
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon kosher salt
12 ounces good white chocolate, such as Callebaut, roughly chopped
1/2 cup salted, roasted cashews
1/2 cup shelled, salted, roasted pistachios
1/2 cup crystallized ginger (not in syrup), 1/4-inch diced (3 ounces)
1/2 cup dried cranberries
Fleur de sel
Directions
- Grease the pan and start the toffee: Generously grease a 9 x 12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla, and kosher salt in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color.
- Cook to deep caramel and score: Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
- Add the white chocolate and toppings: Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger, and cranberries so they’re evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.
FAQs
Can I use dark chocolate instead of white?
You can, but it changes the whole character of this candy. White chocolate brings a creamy sweetness that plays off the salty nuts and tart cranberries in a way dark chocolate does not. If you do swap, use a good bittersweet chocolate and consider skipping the cranberries since you lose that sweet-tart contrast.
How long does white chocolate toffee keep?
Store it in an airtight container at room temperature for up to two weeks. The toffee stays crunchy as long as moisture cannot get to it. In humid weather, layer the pieces between sheets of parchment paper to keep them from sticking.
Can I make this toffee ahead of time?
This candy is built for making ahead. Once the chocolate sets and you break it into pieces, it keeps at room temperature for up to two weeks. Wrap it in cellophane bags and it doubles as a great hostess gift.
What if my toffee separates while cooking?
If the butter starts to separate from the sugar, lower the heat and stir constantly with a wooden spoon. The mixture usually comes back together after a minute or two of steady stirring. A heavy pot like a Dutch oven helps distribute heat evenly and prevents this.
Can I swap the nuts or dried fruit?
Roasted almonds or pecans work well in place of the cashews or pistachios. For the dried fruit, try dried cherries or chopped dried apricots instead of cranberries. Keep the crystallized ginger, though, because that spicy bite is what sets this version apart from regular toffee bark.
