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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I'm not a candy fan, but if I were I'd be digging this easy and tasty toffee. If you use unsalted butter make sure to add a good pinch of salt, essential to balance out the sweetness. Ingredients:
350 ml measure granulated sugar |
2 heaping tbsp salted butter |
250 ml whipping cream |
2 tbsp light corn syrup |
Directions:
1. Boil everything to 300 degree/hard crack stage on a candy thermometer.
2. Pour onto a tinfoil lined baking sheet.
3. Let cool and break up and eat.
4. You can grease the tinfoil if you want but it's not really necessary.
5. In Shanghai this stuff gets sticky and gooey (from the humidity) way too fast, so if you live in a humid climate best to eat it quickly :)
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