Salted caramel toffee

Ingredients

Toffee

240 grams (1 cup) whipping cream
60 grams (4 tablespoons) butter
60 grams (1/4 cup) water
60 grams (3 tablespoons) liquid honey
360 grams (1.8 cups) sugar
4 grams (1/2 teaspoon) sea salt

Equipment

Heavy-bottomed saucepan
Ensures even heat distribution to prevent burning.
Wooden spatula
Perfect for stirring without scratching your pan.
Pastry thermometer
Because precision is key when making toffee; aim for 302F and 257F.
Parchment paper
Allows for easy removal and cleaning up after pouring the hot toffee.
Sharp knife
Warm with hot water for clean, precise cuts of your toffee pieces.

Instructions

Step 1

In a saucepan, combine the sugar, honey, water, and sea salt. Place the saucepan over medium heat. Do not stir the mixture! Stirring can cause the sugar to crystallize. Let it dissolve naturally.

Step 2

Meanwhile, in a separate saucepan, bring the whipping cream and butter to a boil over medium heat, but do not let it boil over! Keep an eye on the mixture to prevent it from bubbling over.

Step 3

Monitor the sugar syrup until it reaches 302°F (150°C), then turn off the heat. Very carefully pour the hot butter-cream mixture into the hot sugar syrup. The mixture will bubble vigorously, so be cautious! Stir continuously with a wooden spatula. Wear oven mitts to protect your hands from any splattering.

Step 4

Return the mixture to low heat and continue to cook until it reaches a temperature of 257°F (125°C). Using a candy thermometer will help ensure you reach the precise temperature.

Step 5

Line a mold with parchment paper and pour the hot toffee mixture into it. Sprinkle the top with a pinch of sea salt. Allow it to cool at room temperature for 3-4 hours, then refrigerate overnight to stabilize. For a quicker cool-down, you can place it in the freezer for about 30 minutes.

Step 6

Once the toffee is fully set, use a sharp knife dipped in hot water to cut it into individual pieces. Wrap each piece in parchment paper. The toffees will be tender and chewy with a delicious creamy salted caramel flavor. Rinsing the knife in hot water before each cut will make slicing easier.

Servings

Heavenly toffee like this deserves to be enjoyed in style! Here are some fun ideas:

On its own: Of course, you can always savor each bite of toffee on its own. 🎉 Pair it with a hot cup of coffee for a truly divine break. ☕

Gift it: Wrap each piece of toffee in colorful parchment paper and place them in a decorative tin. They make for a lovely homemade gift! 🎁

Ice cream topping: Crumble the toffee over your favorite ice cream. The crunch adds a delightful texture and the flavors blend beautifully. 🍨

Party favor: Going to a party? Bring along a batch of these delightful sweets, wrapped in a pretty box, and watch them disappear in no time! 🎊

Variations

If you’re looking to make this recipe accessible for different dietary needs, here are some delicious variations:

Gluten-Free:

This recipe is naturally gluten-free, but always double-check your individual ingredients to ensure they meet your dietary requirements.

Vegan:

Replace the whipping cream with coconut cream, and the butter with a vegan butter alternative like coconut oil spread. The liquid honey can be swapped with agave syrup. The result? Still just as delicious! 🌱🍬

Faq

What if I don't have a thermometer? Can I still make toffee?
A thermometer is highly recommended for accuracy, but you can use the cold water test—drop a bit of the hot mixture into cold water. If it forms a hard ball, it's ready.
Why did my toffee burn?
Make sure to cook the sugar syrup slowly and don't turn the heat too high. Stirring constantly also helps prevent burning.
Can I double the recipe?
Yes, but use a larger saucepan and be extra cautious with the cooking times and temperatures.
How do I get an even consistency in the toffee?
Ensure you’re stirring constantly and evenly mix in the butter-cream combination quickly but carefully.
How can I store the toffee?
After wrapping the pieces in parchment, store them in an airtight container. They can last up to two weeks at room temperature.
Why are there bubbles in my toffee?
This is typically due to whisking; use gentle, consistent stirring with a wooden spatula to avoid incorporating too much air.