Toffee
Baking and Desserts | British cuisine
⏳ Time
20 minutes + 1 hour
🥕 Ingredients
6
🍽️ Servings
10
Description
If you can't measure the temperature of the caramel, you can scoop a little boiling caramel and pour it into a bowl of ice water. If the caramel forms a soft ball, it is ready. If the caramel spreads in the water, it means it needs to be cooked a little longer.
Ingredients
- 33% Cream - 8 fl oz
- Sugar - 7.1 oz
- Muscovado Sugar - 4.6 oz
- Liquid Glucose - 4.1 oz
- Salt - ½ spoons
- Butter - 0.5 oz
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Grease the bottom of a ceramic dish with a small piece of butter and line it with parchment paper. The caramel cooks very quickly, so the dish needs to be prepared in advance.
Step 3
Pour the cream into a deep saucepan with a thick bottom.
Step 4
Add sugar, salt, and glucose.
Step 5
Place on the heat and bring to a boil. It's important to ensure that sugar crystals do not remain on the sides of the pot. You can remove them with a brush dipped in warm water.
Step 6
When the caramel starts to boil, stop stirring and measure its temperature; it should reach 248°F. Remove from heat and stir in the butter.
Step 7
Pour the sweet mixture into the prepared mold and let it cool; this will take about an hour.
Step 8
Remove the caramel sheet from the mold by pulling on the edges of the paper.
Step 9
Cut into serving-sized squares.
Step 10
Toffee can be stored in the refrigerator for 2 weeks.
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