So, today we cook for toffee. A part of the recipe includes honey. If you whatever reason to use it can’t replace honey same amount of sugar. Alternatively, you can add together butter 50 g melted chocolate – in this case you will have chocolate toffee 😉
Ingredients 72 pieces (plus or minus 🙂 ):
300 g of sugar
120 g of honey
120 g butter
250 ml heavy cream or smetana
Honey and sugar mix in saucepan and put on medium heat. Bring to a boil and cook until amber color, about 7-10 minutes.
In parts add the oil at room temperature. Pour in the hot cream.
Cook until desired consistency. Check for readiness: drip a couple of drops of our mixture on a cold surface, allowed to harden and try, satisfied with the consistency.
The pan or tray cover more parchment (it should be well promyshlen, otherwise firmly stick to the candy). Pour the finished mixture and allow to cool down, but not completely.
Still soft iris cut with a knife into squares.
Allow to cool down completely.