Ingredients
Soft caramel bonbons :
- 50 cl (2.1 cups) low fat cream 30% fat
- 500g (17.75 oz) caster sugar
- 250g (8.75 oz) glucose syrup
a dash vanilla extract
- 25 g (0.9 oz) butter
some greaseproof paper
Recipe: Toffee
Prep
10 min
Cook
10 min
Total
20 min
Toffee is sugar, cream and syrup cooked to 118°C for a soft, chewy texture. You need 50 cl liquid cream for 500g sugar and 250g glucose syrup. Pour onto an oiled plate, let it set to 1cm thickness, then cut into 2.5cm squares. Wrap in cellophane paper, that's all there is to it.
Step-by-step directions
Pour the cream in a pot and add 500g (17.75 oz) 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 25g (0.9 oz) 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.
Chef's tip
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.
Frequently asked questions
Can I replace glucose syrup with honey?
Not really. Glucose prevents sugar crystallization. Honey changes the flavor and causes partial graining. Stick to glucose syrup, it's the key ingredient here.
Why is my toffee grainy after cooking to 118°C?
Two reasons: either you skipped the glucose syrup, or you stirred the mixture during cooking (that triggers graining). Pour without stirring until you hit 118°C. Once at temperature, remove from heat, add butter, then whisk just to combine.
Can I cook toffee without a sugar thermometer?
Technically yes, using the soft-ball test (drop in cold water, it becomes a flexible ball), but it's less reliable. At 118°C you get the exact soft-ball stage. A thermometer costs five euros and makes all the difference. Worth it.
Wine Pairing
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