Toffee
10 servings
20 minutes
Toffee! World famous caramel candies.
1
Prepare the necessary ingredients.
2
Grease the bottom of the ceramic mold with a small piece of butter and line it with parchment paper. The caramel cooks very quickly, so the mold needs to be prepared in advance.
- Butter: 15 g
3
Pour cream into a deep pot with a thick bottom.
- Cream 33%: 240 ml
4
Add sugar, salt, and glucose.
- Sugar: 200 g
- Muscovado sugar: 130 g
- Liquid glucose: 115 g
- Salt: 0.5 teaspoon
5
Put on the fire and bring to a boil. It is important to ensure that sugar crystals do not remain on the walls of the pot. They can be removed with a brush moistened in warm water.
6
When the caramel starts to boil, stop stirring and measure its temperature; it should reach 120 degrees. Remove from heat and stir in the butter.
- Butter: 15 g
7
Pour the sweet mixture into the prepared mold and let it cool, this will take about an hour.
8
Pull the edges of the paper to extract the caramel sheet from the mold.
9
Cut into portion-sized squares.
10
Toffee can be stored in the refrigerator for 2 weeks.