Hard Toffee (Done in 15 Minutes)

For this hard toffee you will only need to invest about 10-15 minutes. Seriously, in my opinion there is nothing nicer than a quick and satisfying recipe. Bonus point, you don’t even have to turn on the oven. So if you are looking for a last-minute gift, something to bring to an event, this toffee is for you. I already published a softer caramel, which the Scots call tablet  and which is traditionally cut in small squares. In comparison it takes ages to make tablet, but this toffee is really done rather quickly. If you are worried about cleaning your pot afterwards check this blog post. But let’s get back to this toffee. I love the combination of sweet and savory. The sprinkled salt on top is optional. I personally find it takes it to the next level. Anything that contains caramel gets me interested. Since I grew up with dulce de leche aka milk caramel, I am always eager to learn something new about melted sugar. What I find most interesting is the different stages; how different countries have softer or harder versions, add other ingredients. In the UK there seems to be a good trick how to figure out if caramel is done. For this you drop some of the caramel in cold water. If it immediately hardens, you know it is done. I find this super convenient. No thermometer needed. That’s my kind of recipe. For this hard toffee I also mention this trick below.

Credit: Instagram Roving Haggis

Print Recipe

Hard Toffee

Serves: One 20x20cm cake form

Prep Time: 5min – Cooking Time: 10min – Total Time: 15min

Hard toffee is made between 10-15 minutes, hardenes quickly and no oven is required.

Ingredients

• 1 tablespoon of water
• 250 grams of regular sugar
• 50 grams of butter
• 3 teaspoons of vinegar (I used apple vinegar)
• 2 tablespoons of golden syrup, I bought mine in Scotland, you may buy online or replace with corn syrup or molasses
• Optional: coarse salt for sprinkling

Instructions

1

Combine all ingredients except for the salt in a pot. Bring to a boil and stir constantly. It will foam and thicken, then it will look thinner. Watch for a rather dark caramel color. If you drop a bit in some cold water, it should harden immediately, then it is ready.

2

Pour into a baking form lined with parchment paper (mine is 20x20cm). Swivel the baking pan a bit so that it creates an even layer. If desired, sprinkle with coarse salt. Once hard, break into pieces and enjoy. If kept airtight, it will keep for months. How to clean your pot from caramel can be found here.