Ingredients:

  • 1 cup salted butter (226g)
  • 1 cup granulated white sugar (200g)
  • 1 teaspoon pure vanilla extract (5ml)
  • 20 oz white melting wafers (566g)
  • 0.5 cup granulated sugar (100g)
  • 1.5 tablespoons ground cinnamon (12g)

Instructions:

  1. Prepare the landing zone. Line a baking sheet with a silicone mat or parchment. Note: The toffee sets fast, so have this ready before you turn on the stove.
  2. Combine the base. Place 1 cup salted butter and 1 cup granulated sugar in your saucepan over medium heat.
  3. Melt and stir. Stir constantly until the butter is melted and the mixture begins to bubble. Note: It might look like it's separating early on — keep stirring; it will come together.
  4. Reach the Hard Crack stage. Cook the mixture, stirring frequently, until it reaches 300°F (149°C). The color should be a rich, golden brown amber.
  5. Add the aromatics. Remove from heat and immediately stir in 1 teaspoon vanilla. Note: It will sizzle and steam aggressively; keep your hands back!
  6. Pour and level. Quickly pour the hot toffee onto your prepared sheet. Use a spatula to spread it into a rectangle roughly 1/4 inch thick.
  7. Score the toffee. Let it sit for 3 minutes, then use a sharp knife to lightly score it into 24 squares. Note: This makes breaking it much cleaner later.
  8. Melt the coating. While the toffee cools completely, melt 20 oz white melting wafers in the microwave in 30 second bursts, stirring until velvety and smooth.
  9. Dip and dust. Break the cooled toffee into squares. Dip each into the white chocolate, let the excess drip off, then immediately toss in the mixture of 0.5 cup sugar and 1.5 tbsp cinnamon.
  10. Final set. Place the coated squares back on the parchment to firm up for at least 30 minutes.