Toffee is a delicious treat, often served at Christmas, but perfect to be enjoyed at any time of the year. Soft and easy to prepare, everyone likes it thanks to its caramel flavor and its inviting, golden appearance. The more ambitious can decide to customize the recipe and create numerous varieties of toffee according to their personal tastes.
Note:
although it is not strictly essential, for an ideal result it is advisable to have a cake thermometer.
Ingrediants
- 60 ml of water
- 450 g of granulated sugar
- 340 g of Butter, plus another spoon to grease the pan
- 2 tablespoons of Corn Syrup
- 2 teaspoons of vanilla extract
- 1/4 teaspoon of salt
Additions
- 350 g of chocolate chips
- 2 teaspoons of sea salt
- 250 g of walnuts, almonds, peanuts, pecans or roasted hazelnuts
- 400 g of whole cane sugar (instead of granulated sugar)
- 60 g of ground coffee and 240 g of white chocolate, mixed
- 1 pack of Crackers
Steps
Method 1 of 2: Basic Toffee Recipe
Step 1. Butter a baking sheet (approx. 28 x 43 cm) with 1 tablespoon of butter
Line the bottom and sides of the pan with a thin layer of butter. Once cold, the toffee will come off more easily. Place the pan on a wire rack to cool the cakes, later you will need to pour the hot toffee into it.
Alternatively, you can line the bottom of the pan with parchment paper, or use a silicone mat designed to be used in the oven
Step 2. Cut the butter into small pieces
It will be enough to create cubes. By increasing the surface of the butter, you will be able to melt it more evenly.
Step 3. Use medium-high heat and heat the butter in a large pot with a thick bottom
If you don't have a thick-bottomed saucepan, you can use a regular one, but in this case, be very careful not to burn the sugar. Stir the butter regularly as it melts. As soon as it is completely melted you can move on to the next step, avoiding the risk of burning or darkening.
Step 4. Stir in the sugar, corn syrup, water, and salt, then reduce the heat to medium-low
After melting the butter, add 450 g of granulated sugar, 2 tablespoons of corn syrup, 1/4 teaspoon of salt and 60 ml of water; stir until the sugar is completely dissolved. If possible, use a wooden spoon instead of a metal one to prevent the sugar from crystallizing.
If you don't have corn syrup available, add another 4 tablespoons of butter cut into small pieces
Step 5. Stop stirring as soon as the mixture reaches a boil
Sugar tends to crystallize again when mixed excessively, giving an unwelcome grainy texture to the toffee. Moisten a kitchen spatula and use it to detach any lumps of sugar from the sides of the pot and re-incorporate them into the mixture; after that, stop mixing and let the toffee rest until you remove it from the heat.
Alternatively, you can cover the pot for a few moments; the steam will condense on the sides dissolving the sugar and make it slide into the mixture
Step 6. Dip a cake thermometer into the mixture and wait for it to reach 150 ° C
This stage of cooking candy is termed "hard crack", indicating that when cold, they will break into hard pieces. When the thermometer indicates that the toffee has reached a temperature of 150 ° C, turn off the flame.
If you don't have a cake thermometer, wait for the toffee to reach a golden / amber color, similar to the outside of an almond. Do not let it darken further or it will start to burn
Step 7. Turn off the heat and immediately add the vanilla extract
Stir no more than 3-4 times to distribute it evenly without risking the crystallization of the sugar.
Step 8. Pour the toffee into the pan very carefully
You will need to let it cool and harden in the previously prepared pan, after which you can break it into small pieces.
If you want to add dried fruit, spread it in the pan in advance, then cover it with the toffee
Step 9. Place it in the freezer for 20-30 minutes
Once cold you can break it into small pieces and serve it. Toffee can be easily stored in an airtight container for up to 7-10 days at room temperature or up to a month in the freezer.
Method 2 of 2: Basic Recipe Variations
Step 1. Add 350g of chocolate chips immediately after pouring the hot mixture into the pan
Spread them evenly over the surface of the toffee, then wait 2-3 minutes for them to warm up. When you notice that they have acquired a lighter shade, spread them over the surface of the toffee using a silicone kitchen spatula; you will get a double layered delight. Return the toffee to the freezer as usual.
Step 2. Pour the toffee over the toasted nuts
Its flavor goes particularly well with almonds and pecans. Spread 200g on the bottom of the pan, then add the hot mixture. At this point you can blend the remaining dried fruit (50 g) and use it to sprinkle the still hot surface (for an even more delicious result you can pour it on the chocolate layer). Return the toffee to the freezer as usual.
Step 3. Cover it with a delight of coffee and white chocolate
Pour 240 g of white chocolate and 60 g of ground coffee into a small pot. Heat three to six inches of water in a larger pot, then use it to melt the chocolate in a double boiler. The indirect heat from the boiling water will melt the chocolate. Stir until you get a smooth and homogeneous mixture, then pour it over the toffee after allowing it to cool slightly.
Step 4. Replace white sugar with brown sugar for a richer toffee texture
The natural presence of molasses gives the whole sugar a dark color and a soft texture, capable of making your toffee even more special. The recipe is identical to that described in the previous section.
Step 5. Use sea salt or fleur de sel to add a salty note to your toffee
The combination of flavors will give life to an almost perfect result for the palate. Caramelized sugars go perfectly with a small dose of salt; sprinkle it on the surface of the toffee immediately after pouring it into the pan.
Step 6. The more daring can try toffee with bacon
Sweet, salty and savory, bacon toffee is a delight that will be hard to resist after the first taste. Preparing it is simple, just fry 450 g of bacon, dry it with kitchen paper and chop finely. Once ready you can distribute it on the bottom of the pan and cover it with the toffee.
Step 7. Use toffee to make cookies and other baked goods
Break it up and add it to the cookies along with the chocolate chips; alternatively, crumble it onto the surface of your cakes before serving.
Advice
- A tip for cleaning the pan at the end of preparation: fill it with water and put it on the stove, bring it to a boil and continue stirring until all residual sugar has dissolved.
- The temperature reached by the mixture largely affects the result, both in terms of appearance and consistency.
