Run out of gift ideas? These soft maple toffees are sure to impress
Preparation Time: 40 minutes
Cooking Time: Setting time: 1 hour
- 1tsp vanilla extract
- 175ml double-thick cream
- 50g butter
- 1tsp sea salt
- 250g castor sugar
- 75g golden syrup
- 75g maple syrup
You will need:
A small rectangular tin, greased and lined with baking parchment
- Put the vanilla extract, cream, half the butter and a pinch of salt in a pan and bring to the boil – then take it straight off the heat and set aside.
- Put the sugar and syrups in another pan to melt the sugar – don’t stir, but keep shaking the pan to keep the sugar distributed. When the sugar has melted, heat it to 155°C on a sugar thermometer (this is known as hard crack stage: when the syrup is dropped into cold water, it separates into hard, brittle threads that cannot be bent without breaking).
- Remove from the heat; add the vanilla-cream mixture. Heat to 126°C (this is hard ball stage: when dripped from a spoon, the syrup forms thick threads that, after being dropped into cold water, can be moulded into a ball that will hold its shape). Add the remaining butter, stir, then pour into the tin. Leave it to get slightly firm and sticky, then sprinkle over the remaining salt.
- Leave it to cool. When you want to cut it into squares, use a hot-bladed knife.