Wrapped in baking paper, these toffees make a sweet surprise for someone special.
- 50 mins + cooling
- Makes about 40
- 125ml castor sugar
- 180ml golden syrup
- pinch sea salt + extra
- 60g butter, cubed
- 250ml cream
- Line a 16cm x 21cm tray with baking paper. Heat the sugar, syrup and salt, stirring until dissolved. Bring to
a simmer. Increase heat to medium-high and cook until deep golden, without stirring, for 10 minutes.
- Remove from heat and stir in butter until melted. Stir in cream and cook for about 20 minutes, or until the
temperature reaches hard ball stage (see tip).
- Scrape into the prepared tray and sprinkle with extra salt. Cool to room temperature.
- Turn the caramel out. Cut in half through the length and then into 1cm slices. Twist a few times, if you like.
Hard ball stage: 121-131°C on a sugar thermometer. Syrup dropped into ice-cold water forms thick, ‘ropey’ threads
as it falls from a spoon. If you take the ball out of the water, it won’t flatten. The ball will be hard, but you can still change its shape by squashing it.
FEATURE: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART AND HEMA PATEL
Magazine issue date: March, 2020