Making good toffee is easy, but calls for patience. Basically,
equal parts of sugar, syrup and cream simmer over a slow heat until
the texture is right, a process that takes approximately 45 minutes.
The result is very "authentic", though, and is worth the trouble.
Soft Toffees (Caramel)
1/2 cup sugar
1/2 cup syrup (e.g. cane syrup or sugar beet syrup)
1/2 cup double cream (a.k.a. heavy cream or whipping cream)
Mix equal volume parts of sugar, syrup and double cream in a thick
saucepan, and bring slowly to a gentle boil while stirring. Keep
stirring until droplets of the mixture assumes the right texture
when cooled in cold water or on a cold plate. This part of the
process usually takes approximately 45 minutes. Pour the mass onto
a square baking tin lined with greased baking paper and let it cool
on a rack. Before the toffee mass has cooled completely, and while
it is still somewhat soft, cut the mass into individual toffees
with a wet knife. When completely cooled, you can dust the toffees
with e.g. glucose (or confectioners' sugar) so that they don't stick.
Warning:
Have in mind that the boiling sugar mass is very hot, and keep
children at a safe distance.
Hints:
It's easy to make different flavours of toffee. Add a few drops of
peppermint oil to have peppermint flavoured toffees (to be added
right before the toffee mass is poured into the baking tin). Or add
a couple of teaspoonfuls instant coffee or a few tablespoonfuls
unsweetened cocoa powder to the initial mixture.
Enjoy!
--
Klaus Alexander Seistrup
Magnetic Ink, Copenhagen, Denmark
http://magnetic-ink.dk/
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/