Toffee

Prepare the necessary ingredients.

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.

Pour cream into a deep pot with a thick bottom.

Add sugar, salt, and glucose.

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.

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.

Pour the sweet mixture into the prepared mold and let it cool, this will take about an hour.

Pull the edges of the paper to extract the caramel sheet from the mold.

Cut into portion-sized squares.

Toffee can be stored in the refrigerator for 2 weeks.