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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.

Source: Martha Stewart Living, December 2008



Cook's Notes

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

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How would you rate this recipe?
  • 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.

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