Chewy Vanilla and Salted Butter Toffee
Print Category Toffee Thematic No thematic Source dairygoodness Evaluation
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- 2 1/4 cups (550 mL) icing sugar
- 1/2 cup (125 mL) milk
- 1/4 cup (50 mL) corn syrup
- 1 vanilla bean, split
- 3/4 cup (175 mL) salted butter
Preparation
- Butter a loaf pan. In a saucepan, combine icing sugar, milk, corn syrup and vanilla bean. Bring to a boil over high heat, stirring with a wooden spoon. Reduce heat and simmer 5 minutes. Remove vanilla bean.
- Gradually stir in butter. Cook, stirring frequently, until temperature reaches 230°F (110°C) on a candy thermometer.
- Pour into loaf pan and cool at room temperature for at least 2 hours before cutting. Use plastic wrap or parchment paper to wrap caramels. Do not use wax paper as it sticks to caramels.
Cook commentary
18 pieces
Tips: For easy removal of flavourings, place in 2 or 3 layers of cheesecloth and tie with string.
Variations: For different flavours, add 1 tsp (5 mL) of lemon zest, 4 to 5 star anise, 2 cinnamon sticks, 4 to 5 cloves or 2 to 3 cardamom pods, etc., with or without the vanilla bean.
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