Toffee at home

Toffee at home

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for cooking toffee at home

  1. Honey 120 grams
  2. Sugar 300 grams
  3. Sour cream (cream) - 250 milliliters to taste
  4. Butter 120 grams
  5. Refined vegetable oil 15-20 milliliters
  • Main Ingredients Sour Cream, Sugar, Honey
  • Serving 1 serving
  • World Cuisine


Kitchen scale, Kitchen knife, Stewpan, Stove, Cauldron, Wooden kitchen shovel, Tablespoon, Plate, Baking dish (size 30 by 22 centimeters), Plastic wrap, Parchment paper

Cooking toffee at home:

Step 1: prepare the ingredients.

About in 20 - 30 minutes before cooking, put the butter on the kitchen table, remove the packaging from it and cut it into layers or cubes up to 2 centimeters thick. Sour cream (cream) is transferred to a small saucepan and put on the kitchen table the remaining products that will be needed for making sweets.

Step 2: make candy.

When the oil softens, you can start cooking toffee. We take a small non-stick stewpan or aluminum cauldron. We put in it the right amount of sugar and honey.
Thoroughly mix them with a wooden kitchen spatula to a homogeneous consistency, put on medium heat and allow to boil.

After boiling, reduce the temperature of the fire to a level between the smallest and the average. Cook the resulting mixture, stirring vigorously, for 10 minutesuntil it acquires a dense amber color. During this time, the sugar grains will completely dissolve, and a pleasant honey aroma will spread throughout the kitchen.

After 10 minutes we start adding pieces of butter to the cauldron, mixing it with a spatula with the honey-sugar mixture. At the same time, we heat sour cream (cream) on the next burner, this product should be hot, if you add it in cold form, the boiling candy mixture will begin to splatter, which is fraught with a burn!

As soon as the sour cream (cream) is warmed up to the desired temperature, pour it into a cauldron with a still liquid candy mass and continue to cook for 15 - 20 minutesstirring.

We check the viscosity of the iris mixture in the usual way, with the help of a tablespoon, drop a few drops on a plate, let them cool, then try and decide if the consistency of the finished sweets is suitable. If so, remove the cauldron from the stove and slightly cool its contents.

Step 3: bring the dish to full readiness.

In the meantime, we choose the dishes in which we will form the sweets, in my case this is the usual rectangular baking dish. We cover it with plastic wrap and lubricate it with a thin layer of refined vegetable oil.
After the candy mixture cools down a little, pour it into the prepared form, level it with a metal kitchen spatula and leave at room temperature until completely cooled.

After some time, the plastic, non-frozen iris is divided into portions, having drawn them with a knife in the form of triangles, squares, rectangles or cubes.

Wrap each soft candy in parchment paper or foil and put them in the refrigerator 1 - 1.5 hours until completely solidified.

Step 4: serve toffee at home.

Toffee at home is served chilled. They are laid out in dessert vases and served on the table with other equally delicious sweets. Such homemade sweets are much more useful and tastier than store sweets; they can be taken on a long trip, on a picnic, for a walk or given to children at school. Enjoy it!
Enjoy your meal!

Recipe Tips:

- instead of a plastic food wrap, parchment or baking paper can be used, but before that it should be soaked in butter or vegetable oil;

- if desired, during cooking, vanilla sugar and cinnamon can be added to the iris mixture, and chopped nuts and dried fruits to the finished cooling mixture;

- any tins can be used to form toffee, for example, for ice or candy boxes;

- very often, instead of sugar, powdered sugar is used, for the above mass of products - 250 grams.