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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is sweets for the sweet!! Another great recipe from our regional magazine Saltscapes . We have gotten many great recipes from here. Demerara sugar can also be used for this recipe. Ingredients:
1 1/3 cups turbinado sugar |
1/4 cup water |
2 tablespoons english golden syrup |
1 tablespoon molasses |
7 tablespoons butter, plus more for greasing pan |
Directions:
1. Combine all of the ingredients in a heavy-bottom saucepan over medium heat. Heat slowly, stirring until the butter has melted and the sugar has dissolved.
2. Increase the heat and bring the mixture to a boil. Cover and gently boil for around 2 minutes.
3. Remove the cover and continue to boil, stirring occasionally, until the mixture reaches 300°F on a candy thermometer; it should take 10-15 minutes.
4. Pour the mixture into a buttered 6x6-inch pan, let the toffee cool to the touch and score it into 1-inch squares. Let the toffee cool completely; turn it out onto a board, bread the toffee into pieces and warp them individually in squares of waxed paper. Store at room temperature in an airtight container.
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