Looking for the most buttery and soft toffees in the world? This is your recipe. These toffees are out of this world (I am not exaggerating). If you have ever tried and loved Thornton's special toffee, this will blow you away.
They have a deep, buttery and creamy texture. These toffees go a beautiful caramel colour. They are melt in your mouth and are completely non-chewy. I wrapped them in little squares of baking paper and think they look adorable.
Ingredients
2 cups white caster sugar
1/4 cup brown sugar
3/4 cup Lyles golden syrup
3/4 cup butter (if salted, leave out salt below)
2 cups double cream (or heavy whipping cream for the US)
1 teaspoon of vanilla extract
1 teaspoon sea salt
1. Grease large tray well
2. Combine white sugar, brown sugar, golden syrup, butter, 1 cup of double cream and the salt.
3. Put one cup of double cream to the side, and separately 1 teaspoon of vanilla extract.
4. Grab some gloves or something to protect your hands, and wear long thick sleeves. Keep your distance from the toffee and please keep kids/pets far far away. This stuff is like molten lava. Please don't be tempted to dip your finger in, we've all been there! Just say no to the toffee ;)
4. Very slowly bring the toffee to a low boil, at around 220F it should start boiling and turning a beautiful deep colour. Add the cup of double cream from the side very slowly to the toffee whilst it boils, always keep stirring to stop burning.
5. Keep stirring until it reaches exactly 254F. It will seem like a decade whilst it climbs from 220F to 254F, but be patient.
6. Take off heat, keep stirring and you should see it thicken slightly. I cool it down for a millisecond and from a distance add the vanilla extract. Pour into tray and allow to cool. I allow about 30 minutes for room cooling, then place it into the fridge. Remove, cut into pieces. Enjoy.
This recipe is sourced from here. Tons of thanks to the author, you have lightened up my world.
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