Method
Step 1:
Prepare your baking tray by greasing the bottom with butter or an oil spray and then place your baking paper on top. Set this aside until your toffee mixture is ready to be poured.
Step 2:
Place your sugar and boiling water into a heavy bottom pan and gently heat the mixture until all of the sugar dissolves. Make sure that you do not stir the mixture at any point, if you feel the mixture needs to be moved around, tilt the pan.
Step 3:
Once your sugar has dissolved, weigh out and add your remaining ingredients to your mixture. Once this is all combined, place your sugar thermostat into your toffee mixture to prepare for the boiling process.
Step 4:
Bring your mixture to a boil until you reach ‘Cracking Point’ on your thermostat (140°C). This can take up to 30 minutes however make sure you don’t leave the pan unattended as this can change quickly at any point. As soon as your mixture reaches 140°C, pour the toffee into your baking tray and leave to cool.
Top Tip: If you don’t have a sugar thermostat, test to see if your toffee is at the right temperature by dropping a small drop into cold water. If the toffee sets hard straight away, it is ready to be poured out.
Step 5:
Once cool, remove your toffee from the tray, break with a rolling pin and enjoy!
