Time: 3 hours.
Complexity: average
Servings: 16

A step-by-step photo recipe for making salted toffee at home.

The inclusion of Fleur de Sel salt sets this soft, chewy toffee apart from the store-bought variety. The perfect combination of sweet and salty flavors is the key to this homemade toffee. Fleur de Sel is a special type of salt that forms crystals on the surface of salt pools as water evaporates. This salt is highly prized in the culinary arts and is used to enhance flavor and aroma, as well as to garnish dishes.

Ingredients:

• Vegetable oil
• 1.5 cups of sugar
• 1/4 cup corn syrup
• 1 cup heavy cream
• 5 tbsp (75 g) butter
• 1 teaspoon fine Fleur de Sel salt, plus more for sprinkling
• 1/2 tsp vanilla extract

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

sugar, syrup, cream, salt fleur de sel, butter, vanilla extract

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Preparation:

Step 1
• 

  Prepare a baking sheet

  
  Line a 20x20cm square baking dish with parchment paper, leaving a free edge on both sides, then grease the paper with a small amount of vegetable oil.
Step 2
• 

  Boil the sugar

  
  In a deep saucepan (15 cm in diameter and 11 cm deep), combine 1/4 cup water, sugar, and corn syrup and bring to a boil over medium-high heat. Cook until the mixture turns a warm golden brown. Do not stir—just swirl the pan.
Step 3
• 

  Heat the cream

  
  Meanwhile, in a small saucepan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
Step 4
• 

  Prepare the caramel

  
  When the sugar mixture is ready, turn off the heat and slowly add the cream mixture. Be careful, as the mixture will bubble vigorously. Stir in the vanilla extract with a wooden spoon and cook over medium-low heat for about 10 minutes, until a candy thermometer registers 120°C (250°F). A small amount of caramel, if dropped into cold water, will form a hard ball.
  
  
Step 5
• 

  Fill the pan

  
  Very carefully (the mixture is hot!) pour the caramel into the prepared mold and refrigerate for several hours until it hardens.
Step 6
• 

  Chop the caramel

  
  When the caramel has cooled, remove it from the mold by pulling the edges of the paper. Cut the square in half.
Step 7
• 

  Roll it into a roll

  
  Starting from the long side, roll the caramel into a tight roll 20 cm long.
Step 8
• 

  Cut into candies

  
  Sprinkle the roll with fleur de sel salt, trim the edges, and cut into 8 pieces. First, cut the roll in half, then continue cutting each piece in half until you have 8 equal pieces. The salted caramel will be easier to cut if you grease your knife with odorless vegetable oil, such as sunflower oil, beforehand.
  
  
Step 9
• 

  Wrap the toffees in wrappers

  
  Cut parchment paper or tracing paper into 10x13 cm pieces and wrap each salted toffee individually, twisting the ends of the paper. Store in the refrigerator and serve chilled.

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