Chewy toffees make wonderful gifts or treats for gatherings, and everyone appreciates the personal touch of homemade sweets. The recipe is simple and uses basic ingredients, making it accessible to bakers of all abilities.
Ingredients:
- 200g caster sugar (golden is fine)
- 100g dark brown sugar
- 300ml double cream
- 125g butter, diced
- 1 teaspoon vanilla extract
Method:
Grease and line a square baking tin with baking paper.
In a heavy-bottomed saucepan, combine the caster sugar, dark brown sugar, double cream and diced butter.
Place the pan over a medium heat and stir continuously until the sugar dissolves and the butter melts.
When the mixture is smooth, increase the heat slightly and bring to a gentle boil. Continue to cook, stirring frequently to prevent burning, until the mixture reaches the soft ball stage, which is about 116°C to 118°C on a candy thermometer.
Remove the pan from the heat and stir in the vanilla extract.
Pour the toffee mixture into the prepared tin and leave to cool for a few minutes. Then, while it’s still warm, score the toffee with a knife to make squares.
Allow the toffee to cool and set completely. Once set, break or cut the toffee into pieces along the scored lines.
Wrap each piece in wax paper or cellophane to store.
