Toffee with malted milk
Votes: 1
Time: 30 min plus cooling time
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 351, total fat 19 G., saturated fats 11 G., proteins 3 G., carbohydrates 45 G., fiber 0 G., cholesterol 43 mg, sodium 97 mg, sugar 39 G.
Calories 351, total fat 19 G., saturated fats 11 G., proteins 3 G., carbohydrates 45 G., fiber 0 G., cholesterol 43 mg, sodium 97 mg, sugar 39 G.
This delicate chocolate toffee is made with malted milk powder, which adds a deeper and more interesting flavor. The topping is topped with crushed chocolate-covered malt balls, creating a truly inviting and festive look. Once the dessert has set completely, cut it into squares like cookies and serve with a scoop of vanilla ice cream—a wonderful combination!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp. sugar
- 1 cup of butter
- 1 cup heavy cream
- 2 tsp vanilla extract
- A pinch of salt
- 1 tbsp. milk chocolate granules
- 1 tbsp. white chocolate granules
- 1 jar (200 g) of creamy marshmallows
- 1/4 tbsp. malted milk powder
- 1 cup chocolate-covered malt balls, broken into pieces
- 2 cups vanilla ice cream, for serving
- Special equipment: caramel thermometer
We recommend
Recipes with similar ingredients: milk chocolate, white chocolate, chocolate chips (granules), cream, iris, marshmallow cream, malted milk powder
Cooking the dish according to the recipe:
- Lightly spray a 9x13-inch pan with cooking spray, then line it with parchment paper, allowing the paper to hang over all sides (this will make it easier to remove the toffee from the pan).
- Combine the sugar, butter, cream, vanilla extract, and salt in a large saucepan and heat over high heat. Bring to a boil, then cook until the temperature reaches 115°C (230°F) on a candy thermometer, about 4 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, combine the milk and white chocolate, marshmallow fluff, and malted milk powder. Mixing on low speed, gradually pour in the boiling caramel and mix thoroughly.
- Place the toffee into the prepared pan; tap the pan on the countertop to level the mixture. Sprinkle the crushed crunchy balls evenly over the toffee and press them lightly into the toffee.
- Refrigerate for about 3 hours until the toffee is completely set. Remove from the pan and cut into squares.
- Serve with vanilla ice cream. Store any remaining toffee in an airtight container.
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