This post was part of our holiday celebrations in 2020, but we wanted to bring this wonderful recipe back for you!
At the SSO offices, December means one thing…our Director of Administration is bringing Toffee to work.
Natal Laycock’s role at the SSO is an important one (not just because of the toffee!), and we all think she’s part super-human as she handles work, home, kids, even piano lessons! In her 6 years at the SSO, her toffee has become the stuff of legends – its not every day that someone has made toffee for you, so when it happens its a memorable moment.
We invaded Natal’s toffee making this year to steal her recipe for you to give a try as a pairing with our Candlelight Christmas concert!
Delicious – let’s get started!
Here’s what you need – Ingredients:
1 can condensed milk (Orignal, not low fat)
1 cup cane syrup (ie Roger’s Brand)
1/2 cup butter (scant)
2 cups golden or brown sugar
But you’ll also need…
Heavy bottom sauce pan (2.5L or larger)
Long handled wooden spoon
Candy thermometer (optional, but recommended)
parchment paper (or extra butter)
Optional – up to you, but not in ours:
Now let’s get to it!
Step 1: Line the cookie sheet with parchment, or grease with butter and set aside. If using nuts, sprinkle on the sheet now.
Step 2: Combine all ingredients into sauce pan, and set the burner to at least med-high.
Step 3: Stir continuously, scraping the bottom, so the sugar does not burn to the bottom of the pan. The mixture will begin to change color, and fleck with darker pieces.
Warning: boiling candy splatters, and it burns!
The mixture will need to boil until it reaches over 300*F (hard crack). This will take roughly 20 minutes, depending on your burners. Keep stirring and scraping! Stick the candy thermometer in after about 10 minutes, ensuring it stays below the surface, and off the bottom of the pan to get an accurate read.
Step 4: Once the mixture has reached hard crack, remove from heat and pour over prepared cookie sheet.
Optional step: ‘score’ the toffee when it is partially set. Leave the toffee out at room temperature. Drag a butter knife across the surface to create break or ‘score’ lines in roughly the size of the pieces you want to make. If the toffee sticks to the knife, or the lines fill back in, it’s still too hot.
Step 5: Set tray in fridge/freezer/snow bank until set and then break apart. If you’ve scored it, turn the toffee upside down so the score lines are facing down.
Step 6: Break it up! As you can see from the video, even a screwdriver works…
Important: Store in a ziploc bag, or sealed container, and keep refrigerated.
It’s an incredibly tasty treat that is worth all that time standing over the heat! And once you’re done, it can be enjoyed with a number of classic holiday drinks…hot cocoa, milk, tea, coffee (Baileys optional!), and peppermint schnapps.
If you’ve never tried to make homemade toffee, this is your year. Let us know how it turned out!