Chewy Toffees

• granulated sugar↗200g g

  (golden works)

• dark brown sugar↗100g g
• double cream↗300ml ml
• butter↗125g g

  cut into cubes

• vanilla extract↗1 tsp tsp

Step-by-step instructions

1. 1

   Carefully line the bottom and sides of a 20x30 cm baking tin with parchment paper. Transfer the sugars, cream and butter into a large deep saucepan with a heavy base and heat over low heat, stirring occasionally, until the ingredients combine and the sugar and butter melt. Place a candy thermometer or digital kitchen thermometer in the pan, increase the heat and bring the mixture to a vigorous boil without stirring until the temperature reaches 125 °C. Remove from the heat and add the vanilla. Let it sit briefly for the bubbles to settle, then carefully pour the melted toffee into the prepared tin, rotating it until the toffee covers the bottom. Let the toffee set for at least 2 hours – ideally overnight.

2. 2

   Use the parchment to lift the set toffee from the tin and cut it into squares or strips. If the toffee sticks to the knife, lightly oil the blade. Wrap the toffee in wax paper and store it in a jar for up to two weeks at room temperature or up to a month in the refrigerator.