I absolutely enjoy anything caramel the same way I enjoy almost anything chocolate. They hold a special place in my heart. Besides, I don’t always want to spend money purchasing items I know I can make, even though that’s always an easier option. This recipe is quite simple anyone can make it with a little patience.
In my opinion, this recipe yields a product that tastes better than store bought. You control the quality of ingredients and even the flavour.
- Medium sized pot (this also depends on the amount you are making)
- Candy thermometer
- Parchment paper or silicone mat
- Baking pan/sheet
- Baking (offset) spatula (for spreading)
- Wooden spoon or heat resistant spatual (for mixing)
- 45g Water
- 225g White Sugar
- 225g Unsalted Butter
- 3g Salt
- 8g Vanilla extract (use flavouring of choice)
- Combine all ingredients in a pot then place candy thermometer in.
- Allow butter to melt and bring ingredients to a boil on medium heat.
- Stir constantly, this prevents burning then boil mixture until temperature reaches 148C
- As mixture cooks it will become thicker but keep stirring quickly.
- Once mixture reaches the correct temperature, pour quickly on to a lined baking pan with silicone mat or parchment paper. Move quickly.
- Use a offset spatula to spread thinly, do this quickly because mixture hardens fast.
Thing To Note
- STIR CONSTANTLY. Mixture burns quickly.
- The temperature matters, if you do not reach the correct temperature you will end up with a product that may be runny or burnt.
- Please pay attention to mixture while it boils, Do Not Leave Unattended, if you are not careful you may burn the caramel (lesson learned).
- Final product can be coated in chocolate or eaten as is.
- Store in an airtight container, product is hygroscopic, it absorbs moisture from the air.
- Eat as is or top on your favourite ice cream the possibilities are endless.
Check out the full video below on how to make homemade toffee.