Ina Garten White Chocolate Toffee

Ina Garten’s White Chocolate Toffee is made with unsalted butter, sugar, vanilla extract, kosher salt, white chocolate, salted roasted cashews, salted roasted pistachios, crystallized ginger, dried cranberries, and fleur de sel. This delicious toffee recipe creates a sweet, crunchy dessert that takes about 2 hours and 30 minutes to prepare and can serve up to 12 people.

This White Chocolate Toffee Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• ½ pound (2 sticks) unsalted butter, plus extra for greasing the pan
• 1 cup sugar
• 1½ teaspoons pure vanilla extract
• 1 teaspoon kosher salt
• 12 ounces good white chocolate, such as Callebaut, roughly chopped
• ½ cup salted, roasted cashews
• ½ cup shelled, salted, roasted pistachios
• ½ cup crystallized ginger (not in syrup), ¼-inch diced (3 ounces)
• ½ cup dried cranberries
• Fleur de sel

How To Make White Chocolate Toffee:

1. Prepare the Pan: Generously grease a 23×30 cm (9×12-inch) metal cake pan with butter, making sure the sides and corners are well-coated.
2. Make the Toffee: In a medium-sized (25 to 28 cm / 10 to 11-inch) pot or Dutch oven, combine 225g (½ pound) butter, 200g (1 cup) sugar, 1½ teaspoons vanilla extract, and 1 teaspoon kosher salt. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8-10 minutes, stirring frequently, until the mixture turns pale golden. Keep stirring until it becomes a deep caramel color. Immediately pour the toffee into the prepared pan and tilt to spread evenly. Cool for 5 minutes, then score lines with a knife.
3. Melt the White Chocolate: While the toffee cools, melt 340g (12 oz) of white chocolate in a heatproof bowl set over simmering water. Stir until smooth.
4. Assemble the Toffee: Pour the melted white chocolate over the slightly cooled toffee. Spread it evenly with a spatula. Sprinkle 75g (½ cup) cashews, 75g (½ cup) pistachios, 85g (½ cup) crystallized ginger, and 75g (½ cup) dried cranberries evenly over the chocolate. Top with a sprinkle of fleur de sel.
5. Set the Toffee: Let the toffee sit at room temperature for at least 2 hours until the chocolate is fully set. Once set, break into pieces along the scored lines and enjoy!

Recipe Tips:

• Use a candy thermometer: Cook the sugar and butter mixture to 300°F (150°C) to get the perfect hard toffee texture.
• Prepare ahead: Chop and measure everything before you start. Once the toffee is ready, you need to work fast.
• Melt chocolate gently: Use a double boiler or place the bowl over simmering water to slowly melt the chocolate without burning it.
• Score the toffee while warm: After pouring the toffee, score it with a knife when it’s warm but not too hot. It will be easier to break later.
• Let it set properly: Don’t rush the setting time. Let the toffee harden completely at room temperature for the best result.

How To Store Leftovers?

• Refrigerate: First, let the leftover White Chocolate Toffee cool to room temperature. Then, store it in an airtight container and refrigerate for up to 2 weeks to keep it fresh.
• Freeze: Let the White Chocolate Toffee cool to room temperature before freezing. Place the toffee in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months.

Nutrition Facts

Serving Size: 1 piece (approx. 50g)

• Calories: 250
• Total Fat: 17g
• Saturated Fat: 11g
• Cholesterol: 25mg
• Sodium: 190mg
• Potassium: 0mg
• Total Carbohydrate: 24g
• Dietary Fiber: 0.2g
• Sugars: 23g
• Protein: 2g

Try More Ina Garten Recipe:

• Ina Garten Coffee Chocolate Chip Ice Cream Sandwiches
• Ina Garten Giant Crinkled Chocolate Chip Cookies
• Ina Garten Banana Rum Trifle
• Ina Garten Boston Cream Pie
• Ina Garten Berries & Jam Milkshakes
• Ina Garten Salted Pistachio Meringues