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
