Soft Maple Toffee Recipe

Run out of gift ideas? These soft maple toffees are sure to impress

General info

Serves: 12-16
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


  1. 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.
  2. 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).
  3. 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.
  4. Leave it to cool. When you want to cut it into squares, use a hot-bladed knife.

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