Toffee

Ingredients

• 33% Cream 10 fl oz
• Sugar 5 oz
• Muscovado Sugar 5 oz
• Liquid Glucose 5 oz
• Salt ½ spoons
• Butter 0 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 250°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.