Apart from having hot and cold water on tap I would really like to have salted caramel on tap. That is how deliciously yummy I think it is! So, at the weekend I made salted toffee. It’s a bit more portable than salted caramel and yes, I have heard of bottles and jars! At first the toffee is a little tough on the teeth but then softens as you eat it so it is not the kind of brittle jaw breaking burnt sugar style of toffee.
What you need:
2 teaspoons flaky sea salt
100g brown sugar
100g white granulated sugar
180g golden syrup
100g dark chocolate (optional)
a cooking thermometer
What you need to do:
1. Line a medium sized baking dish with parchment paper.
2. Heat the cream, 30g of the butter and a teaspoon of flaky sea salt together until they boil, stirring. Then take the pan off the heat and put the lid on.
3. In another pan heat the sugar with the golden syrup and another teaspoon of sea salt until melted and keep heating it with the thermometer in it to 150C.
4. Take the pan off the heat and stir in the cream mixture, then bring it to the boil again and heat to 125C.
5. Take the pan off the heat, stir in the rest of the butter and pour the mixture into the dish lined with parchment paper.
6. Leave to cool and set, then snap it into pieces, melt the chocolate and coat half of each piece of toffee in chocolate. Place a flake or two of sea salt on the toffee pieces for decoration.