Basic toffee

Basic toffee

By
From
Atelier Confectionery
Makes
300 g
Prep
5 mins
Cooking time
30 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
250g soft brown sugar
70ml golden syrup
25g unsalted butter
1 teaspoon vanilla extract
1/8 teaspoon bicarbonate of soda

Method

  1. Line the base and sides of a baking tin with baking paper.
  2. Heat the sugar, golden syrup, butter and vanilla extract in a heavy-based saucepan over a medium heat and stir to dissolve the sugar, about 5–10 minutes. Insert a sugar thermometer and bring the mixture to the boil. Let the sugar syrup boil until it reaches 138°C, soft crack stage.
  3. Once the sugar syrup has reached the correct temperature, remove the pan from the heat, add the bicarbonate of soda and mix well. Pour into the prepared tin.
  4. When the mixture has cooled slightly, make indentations or score the top into rectangles or strips so that the toffee can easily be broken into pieces when it has cooled completely, then leave to cool for about 30 minutes, or until cold.
  5. When the toffee is cold, break it into pieces or shards. Store in an airtight container in a cool dry place for up to 3 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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