The end of year brings candy and baking recipes galore. This salted fudge toffee is so moreish in the winter, but honestly might be the same year-round.
Using very simple and minimal ingredients, using a thermometer is essential.
Ingredients:
300ml cream
40g butter
150g white sugar
150g brown sugar
sea salt
Method:
Combine the cram, butter, and sugars in a pot. Heat until the sugar has dissolved. Bring to a boil, stirring occasionally to avoid scalding, until the thermometer reaches 120 degrees Celsius. This will take a good half hour, so have patience. When it hits that mark, remove from heat and add a big pinch of sea salt. Beat with a wooden spoon or spatula until it lightens in color. Pour in a lined loaf time, and sprinkle with extra salt. After about 10 to 15 minutes, score the toffee still in the tin, then let cool completely. Store in air tight jars for up to three weeks.
صحة و عافية
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