Ingredients:
1 cup of soft brown sugar
2/3 cup of light corn syrup (equivalent Golden Syrup)
1½ cups of single cream
1½ squares of chocolate unsweetened – melted
1½ tbsp vanilla extract
Pinch salt
Method:
Combine the sugar, golden syrup, and 1/2 cup of cream in a large saucepan set over moderate heat, stir the mixture until the sugar dissolves completely
Insert a candy thermometer, reduce the heat to low, and cook the syrup, stirring frequently, until the thermometer registers 238 degrees Fahrenheit
Blend in another half cup of the cream, which will cause the temperature to drop, and continue to cook and stir until the thermometer reaches 236 degrees Fahrenheit or until a bit of the hot toffee dropped into a little cold water forms a soft, pliable ball.
Mix in the remaining half a cup of cream and the melted chocolate
Cook the toffee, stirring constantly, until the mixture becomes quite thick – a drop
should firm up quickly in cold water
(Important note – do not rely solely on the thermometer, if the toffee firms up in cold water but temperature doesn’t exceed 230 degrees Fahrenheit, immediately remove the pan from the heat and pour into the prepared tin
Quickly mix in the vanilla and salt then pour the toffee into a well-buttered 8” square, 2” deep tin
Cool the toffee completely then cut it into 1” squares, wrap each one in waxed paper or plastic wrap. Makes 64 candies