Salted dulce de leche toffees
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- Abigail Donnelly
- Makes a 15 x 15 cm slab
- Easy
- 20 minutes
- 20 minutes
Ingredients
- ¾ cup cream
- 90 g butter
- 330 g caster sugar or Selati pure white sugar
- ½ cup water
- Hawaiian black salt, for sprinkling
Cooking Instructions
Heat the cream and butter in a saucepan over a medium heat until the butter has melted into the cream. Remove from the heat.
Combine the sugar and water in a separate pan and simmer until the sugar has melted completely and caramelised, then remove from the heat and carefully stir in the cream mixture.
Return to the heat and simmer for a further 5 minutes. Drop ¼ t of the mixture into cold water and test after a few seconds – it should have the texture of toffee.
Pour into a greased 15 x 15 cm dish and chill for 1 hour, or until firm.
Turn out, sprinkle over the black salt and cut into bite-sized pieces before serving.
Cook's note: Add 100 g chopped almonds to this recipe for a slightly different flavour and texture.
Great toffee. Remember when caramelizing sugar to use a brush to wipe down the sugar from the side of the saucepan otherwise your toffee will have crystals.