I found this recipe on a blog I was visiting and discovered it originally appeared in Women's Weekly..... Well, I have never tried making creamy, caramel-y, toffee stuff before as I thought it would be far too much trouble and I would have to watch sugar thermometers and drop little balls of the mixture into cold water etc. It's always made me shy away from such sweet delights.
But here is a recipe that is so simple and needs no special equipment or interventions..... perfect~!
Ingredients
1 cup of castor sugar
90g unsalted butter (I used salted as that is all I had)
2 tbs golden syrup
1/3 cup glucose syrup
1/2 cup sweetened condensed milk
What to do
Combine sugar, butter, syrups and condensed milk in a saucepan.
Stir over a low heat without boiling until sugar and butter have dissolved.
Bring gently to the boil - boil for about 7 minutes, stirring, until the mixture is a caramel colour.
Allow bubbles to subside and then pour into a greased pan (I used a square cake pan). You could line the pan with baking paper or a non-stick baking sheet.
Cool (I popped mine in the fridge to speed up the process!), then cut into squares and enjoy!
I have kept ours in the fridge which makes it nice and chewy.
Now, Brian is a fan of nutty toffee (like the sort they sell in Thorntons in the UK so I think I may whip up a batch of this with some brazil nuts in as a little treat for Christmas!!)
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