Soft caramel bonbons :
a dash vanilla extract
some greaseproof paper
Pour the cream in a pot and add 17.75 oz (500g) of caster sugar and the glucose syrup as well as a few drop of vanilla extract. Start cooking it and place a sugar cooking thermometer in the pot. When the caramel reaches 118'B take your pot off the heat and add 0.9 oz (25g) of butter. Incorporate the butter well with a whisk and pour your cooked sugar into a shallow tray lined with some greaseproof paper.
Leave the caramel to cool down fully and cut some small squares of 1 inch aside that you can wrap in some nice food safe wrapping paper.
Toffee emerged in 19th-century Normandy, the region of cream and butter. The British popularized it, but the French version stays softer, more melting. Here, glucose syrup prevents crystallization and gives that velvet texture you're after. Serve plain, it's already excellent. You can also half-dip them in melted dark chocolate with a pinch of sea salt on top, and Christmas is guaranteed. With wine, it's not really a pairing situation, but if you serve these toffees after a meal, a glass of Sauternes or sweet Vouvray fits naturally. For storage, keep them cool in an airtight box, cellophane paper on each side so they don't stick. Homemade or as a gift, it's honest candy with no fuss.
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