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Toffee

by bakedbybedros
dessertvegan optionholiday
Source: https://www.instagram.com/p/C47bzVotLya

Ingredients

dairy
  • 150 gbutter
  • 3 dLheavy cream
pantry staple
  • 1/2 tspsalt(add when temperature is reached)
  • sea salt(topping)
  • 3.5 dlsugar
  • 1 dlbrown sugar(can be replaced with regular sugar)
  • 1.5 dlsyrup(molasses)
  • 1 dlglucose(makes it not crystallize)
other
  • 1vanilla pod
  • 1 gramsaffron
  • 1tonka bean

Instructions

  1. Pour sugar, syrup, and glucose (note the butter can go before and after boiling) in a thick-bottomed saucepan, and caramelize the batter while heating the cream, butter, saffron, and vanilla pod in a separate saucepan.
  2. When you have the desired color on the caramel, pour the heated cream in 3-4 rounds while stirring. Be careful, it will steam a lot.
  3. Boil hard until the mass is thick and it forms big bubbles, while stirring frequently. It burns easily.
  4. Cook until it reaches 125-127 degrees Celsius. Use a thermometer or pour some into cold water to see if it gets firm/hard.
  5. Add the salt at the end.
  6. Pour the mass onto a pan with baking/parchment paper, optionally sprinkle sea salt right away, and allow to cool for at least 6-8 hours, preferably overnight.
  7. Cut into the desired shape and wrap in parchment/baking paper. Don't press with the knife, make sure you saw/glide with the knife to prevent sticking.