Hard brown toffee cracked into many small pieces on a sheet of baking paper

Brown Sugar Toffee

tagsbases, sweets
difficulty
duration
prep time5m
cook time15m

Ingredients

Method

  1. Line a rectangular baking tray with baking paper.
  2. Combine the ingredients in a small pan and cook on the stove, mixing until the temperature reaches 150 C. Keep mixing the entire time to prevent separation.
  3. Pour the toffee into the pan and set in the freezer. Smash with a rolling pin.

Notes

  • Works well as chips in The Classic Chocolate Chip Cookies
  • Make miso toffee by adding 1 tbsp of glucose syrup to the saucepan before heating, and 1 tbsp of red miso paste to the toffee after turning off the stove, mixing well before pouring into the tray. The glucose syrup will help stabilise the toffee so it won’t melt in the oven when baked into cookies.

Images

Wet toffee spread across a tray lined with baking paper
Pour onto a tray and cool in the freezer
Hard toffee cracked into multiple segments on a sheet of baking paper, with a rolling pin in the background
Break up the toffee with a rolling pin

Sources