I love butterscotch, although I believe that they were secretly invented by dentists to line up their offices.
For a long time, I couldn't make toffee. Each time the result was very different from the previous time. But when you don't give up, you analyze your mistakes, and in the end you find a solution. So it happened for me.
After a few years of trial and error, I figured out the recipe and now I'm sharing it with you.
Step-by-step recipe for making toffee at home
All the ingredients, except for butter and salt, are sent to a large and high saucepan and put on medium heat. This is important, since during boiling, the mass will greatly increase in volume and can arrange an "escape" to the stove.
Once the sugar is completely dissolved, add the butter and stir until combined.
I bring the mixture to a boil and, with constant stirring, boil the mixture to a temperature of 120-122 ° C. It took me about 30 minutes, but I cooked over low heat, as I took too small a saucepan and the mixture was constantly trying to boil.
When the caramel has reached the desired temperature, add salt, stir and pour the caramel into a 18x18 cm frame. I put a silicone mat on the bottom to make it easier to remove the toffee later. If there is no frame, it can be easily made from foil in just 5 minutes.
I put the toffee mold in a cool place for 10-12 hours so that it cools completely and the sugar stabilizes. If you plan to leave it for a longer time, it is better to wrap it with cling film so that the toffee does not wind up.
When the toffee has stabilized, I remove it from the mold and cut it into portioned candies. The size can be absolutely any. I like the size more like the Golden Key toffee.
I wrap taffy in rice paper because it's edible and you can put candy in your mouth without opening the wrapper. It is not easy to find such paper, I ordered on Aliexpress, but now I would not risk it. Therefore, I advise you to use parchment for baking as candy wrappers.
Toffee is best stored in an airtight container or bag. Damp air can melt the toffee.
Ingredients
- Sugar 475 gr
- Cream 33% and above 375 gr
- Glucose syrup 105 gr (can be replaced with honey)
- Butter 90 gr
- Coarse salt 7 gr
- Soda 1 gr
- Vanilla pod 1 pc or 1 teaspoon of extract