I adore a chewy toffee, in fact, I will always scratch around in the Quality Street tin to find the toffees first. One might say it’s a holiday tradition.
Making your own toffees is super easy and so rewarding. Left as is they can be twisted in baking paper or you can dip them in chocolate to add a bit of glamour to your homemade sweets.
You will need a sugar thermometer to make these toffees, it’s a great investment and you wont regret it.
- 250ml cream
- 60g butter
- 2ml salt
- 375ml castor sugar
- 60ml corn syrup
- 60ml water
- 5ml vanilla extract
Prepare a 20cm x 20cm square cake tin by lining with baking paper.
Add the butter to the cream in a small saucepan and heat until butter is melted. Add the salt and stir well.
In a large pot, combine the sugar, syrup and water. Stir to combine and place on a medium heat. Stir until the liquid is clear and you are sure all the sugar is dissolved. If the sugar starts to bubble before the liquid is clear, remove from the heat and stir until it is clear.
Return the sugar to the medium heat and with a wet pastry brush, brush down any splashes of sugar around the edge of the pot. Continue to do this while the sugar boils, so no crystals get into the sugar and turn your toffee into fudge.
Boil the sugar until your thermometer reads 125ºC
- 250ml cream
- 60g butter
- 2ml salt
- 375ml castor sugar
- 60ml corn syrup
- 60ml water
- 5ml vanilla extract
Prepare a 20cm x 20cm square cake tin by lining with baking paper.
Add the butter to the cream in a small saucepan and heat until butter is melted. Add the salt and stir well.
In a large pot, combine the sugar, syrup and water. Stir to combine and place on a medium heat. Stir until the liquid is clear and you are sure all the sugar is dissolved. If the sugar starts to bubble before the liquid is clear, remove from the heat and stir until it is clear.
Return the sugar to the medium heat and with a wet pastry brush, brush down any splashes of sugar around the edge of the pot. Continue to do this while the sugar boils, so no crystals get into the sugar and turn your toffee into fudge.
Boil the sugar until your thermometer reads 125 ºC
Remove from the heat and add the cream, mix well and return to the heat.
Boil until the mixture returns to 1 25 ºC and the toffee is a mid caramel colour. This may take you to 130 ºC, don’t go past 135 ºC or your toffee will too hard to be chewy.
Pour immediately into the prepared tin and allow to set for at least two hours or overnight.
Remove from the tin and cut into small rectangles. Twist each piece into a square of baking paper.
Toffees will keep at room temperature for 14 days.
Remove from the heat and add the cream, mix well and return to the heat.
Boil until the mixture returns to 125ºC and the toffee is a mid caramel colour. This may take you to 130ºC, don’t go past 135ºC or your toffee will too hard to be chewy.
Pour immediately into the prepared tin and allow to set for at least two hours or overnight.
Remove from the tin and cut into small rectangles. Twist each piece into a square of baking paper.
Wrapped toffees will keep at room temperature for 14 days.
Chewy Toffees
- 250ml cream
- 60g butter
- 2ml salt
- 375ml castor sugar
- 60ml corn syrup
- 60ml water
- 5ml vanilla extract
- Prepare a 20cm x 20cm square cake tin by lining with baking paper.
- Add the butter to the cream in a small saucepan and heat until butter is melted. Add the salt and stir well.
- In a large pot, combine the sugar, syrup and water. Stir to combine and place on a medium heat. Stir until the liquid is clear and you are sure all the sugar is dissolved. If the sugar starts to bubble before the liquid is clear, remove from the heat and stir until it is clear.
- Return the sugar to the medium heat and with a wet pastry brush, brush down any splashes of sugar around the edge of the pot. Continue to do this while the sugar boils, so no crystals get into the sugar and turn your toffee into fudge.
- Boil the sugar until your thermometer reads 125 ºC
- Remove from the heat and add the cream, mix well and return to the heat.
- Boil until the mixture returns to 1 25 ºC and the toffee is a mid caramel colour. This may take you to 130 ºC, don’t go past 135 ºC or your toffee will too hard to be chewy.
- Pour immediately into the prepared tin and allow to set for at least two hours or overnight.
- Remove from the tin and cut into small rectangles. Twist each piece into a square of baking paper.
- Toffees will keep at room temperature for 14 days.
