Salted Toffees by Tanja Kruger

Ingredients

0.18 Lt Cream
0.003 Lt Vanilla Paste
0.005 Kg Oryx Desert Salt
0.16 Kg Golden Syrup
0.2 Kg White Granulated Sugar
0.06 Kg Salted Butter

Method

• Line a 25 cm mould with greaseproof paper and spray with cooking spray
• Heat the cream and half of the butter in a saucepan with the vanilla and two thirds of the oryx salt
• Bring the cream mixture to the boil and set aside to stay warm
• Heat the syrup and sugar in a saucepan while stirring untill the sugar melts
• Cook the syrup until it reaches 155˚C
• Take the syrup mixture off the heat and stir in the cream mixture gently untill smooth
• Put the mixture back onto the heat and cook to 127˚ C
• Remove the saucepan from the heat and stir in the rest of the butter
• Pour the mixture into the prepared mould and sprinkle with oryx salt on top
• Leave the toffees to cool completely
• Once the salted toffees are cool, unmould, cut into cubes and wrap in celophane paper