Caramel Toffee Recipe
Caramel toffee originated in the early 19th century, especially in Britain, where toffee became popular as a result of affordable sugar availability. With its simple ingredients, toffee quickly became a household favorite, especially during festive seasons.
Equipment
- Heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- Candy thermometer
- Baking dish (8x8 inches)
- Parchment paper
- Sharp knife for cutting
Ingredients
- 1 cup (226g) unsalted butter
- 1 cup (200g) granulated sugar
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the Baking DishLine your 8x8 baking dish with parchment paper, ensuring it covers the bottom and sides. This will prevent the toffee from sticking, making it easy to remove once it’s set.
- Combine IngredientsIn the heavy-bottomed saucepan, combine the butter, sugar, heavy cream, and corn syrup over medium heat. Stir gently until the butter is melted and the sugar is fully dissolved. This process should take about 5 minutes.
- Bring to a BoilIncrease the heat to medium-high and bring the mixture to a boil. Continue stirring gently to prevent the mixture from sticking to the pan. Attach your candy thermometer to the pan, ensuring it’s submerged in the liquid but not touching the bottom.
- Heat to 245°F (118°C)Allow the mixture to cook until it reaches 245°F (118°C), which is the "firm ball stage." This temperature gives toffee its chewy texture. This process takes approximately 10-15 minutes. Be patient and avoid rushing by increasing the heat, as it can lead to uneven cooking or burning.
- Add Vanilla and SaltOnce the desired temperature is reached, remove the saucepan from the heat and stir in the vanilla extract and salt. Be cautious, as the mixture may bubble up slightly when the vanilla is added.
- Pour and SetPour the hot caramel toffee mixture into the prepared baking dish, spreading it evenly with a spatula. Allow the mixture to cool and set at room temperature for about 1 hour.
- Cut and ServeOnce the toffee has cooled and set, lift it out of the dish using the parchment paper. Cut it into squares or rectangles with a sharp knife. For a classic look, you can wrap each piece in wax paper.