New This Month

Fleur de Sel Toffee


Calling for a pound of butter, this salty-sweet confection defines indulgence. But it's worth every ounce. Get the packaging how-to for Fleur de Sel Toffee.

  • Yield: Makes about 2 pounds

Source: Martha Stewart Living, December 2008


  • Vegetable oil, cooking spray
  • 1 pound (4 sticks) unsalted butter
  • 2 2/3 cups sugar
  • 1/3 cup water
  • 1/4 cup light corn syrup
  • Fleur de sel, for sprinkling


  1. Coat a rimmed baking sheet with cooking spray. Bring butter, sugar, water, and corn syrup to a boil in a large saucepan, whisking frequently until sugar dissolves and butter melts. Cook, undisturbed, until mixture registers 300 degrees on a candy thermometer, about 12 minutes.

  2. Whisk toffee mixture, then immediately pour onto prepared sheet, tilting pan to spread over entire surface. Let stand for 30 seconds, then sprinkle with fleur de sel. Let cool. (Do not move the pan for first 30 minutes.) Break toffee into pieces.

Cook's Notes

Toffee will keep, covered, for up to 1 week.

Reviews Add a comment

  • ppixie
    25 OCT, 2010
    My whole family loved this candy! I make it often, and also use it as a garnish for many desserts.
  • basilrose
    13 FEB, 2010
    could I substitute honey for the corn syrup?
  • hailinguk
    31 MAY, 2009
    What salt can I use instead of Fleur de Sel? Thanks
  • thekellyk
    24 DEC, 2008
    This is the best toffee I have ever had. It's super easy to make, got the perfect texture, and the light salt gives it a special flavor.
  • Rachelino
    15 DEC, 2008
    This toffee is asbolutely delicious!! I was using a fat glass candy thermometer (clipped to the side of a pot) at my friendn n n n n n s house and the thermometer was not getting a good reading even though the bulb was completely immersed, so go by your eyes and the time as well as the temp. I would recommend tipping the pot if needed to get an accurate reading. I almost burned it.