Makes 50 pieces
Click here for step by step instructions. The sugar is “stretched and pulled” to make the sweets. You can buy glucose and glycerin at baking shops, pharmacies or health stores.
- 420 g (2 c) sugar
- 250 ml (1 c) liquid glucose
- 250 ml (1 c) evaporated milk
- 30 g butter
- 5 ml (1 t) cornflour (Maizena)
- 2.5 ml (½ t) glycerin
- A pinch of salt
- green or purple food coloring
1 Spray a clean stainless steel work surface or the back of a baking sheet with non-stick spray.
2 Add the sugar, liquid glucose, evaporated milk, butter, corn-starch, glycerin and salt to a saucepan. Heat over low heat and stir until the sugar crystals have melted.
3 Turn the heat higher to medium and insert a sugar thermometer in the syrup. Do not stir the mixture. Heat to 121 ° C . The mixture should have a light color.
4 Pour the mixture immediately on the prepared work surface – do not scratch the last bit out of the pan. Spray a stainless steel spoon with food spray and use it to catch the sugar mixture just before it flows off the surface. Fold it to the middle of the mixture. It is hot, do not burn yourself!
5 Continue to fold the sugar mixture until it keeps its form and cools a bit down but still is too hot to handle by hand. Add the food coloring and mix thoroughly.
6 Once the mixture is cold enough to handle, spray your hands (or wear kitchen gloves) with food spray and pick the mixture up.
7 Pull the sugar in a long rope and fold the ends towards each other.
8 Fold it in half and pull apart again. Repeat until the mixture is resistant and is hard to pull. It has a light color.
9 Put the toffee rope on a clean work surface. Spray a scissor with food spray and cut the toffee into 4 cm pieces. Fold each piece in wax paper and pack in an airtight container.
Do it right
• If the milk mixture starts burning. Make sure you do not mix in some of the burning surface into your mixture.
• Brush the edges of the pan with a brush dipped in warm water to prevent the sugar crystals clinging to the sides from crystallizing the mixture.
• Work carefully when you pour out the mixture. It is hot! Do not burn.
• Prevent the sugar from clinging to equipment by spraying it with food spray.
Sticky toffee
Makes 50 pieces
- 125 ml (½ c) water
- 15 ml (1 tbsp) corn-starch (Maizena)
- 420 g (2 c) sugar
- 250 ml (1 c) liquid glucose
- 5 ml (1 t) glycerin
- pinch of salt
- 30 g butter
- 1.25 ml (¼ t) bicarbonate of soda.
- yellow or blue food coloring
- 5 ml (1 t) ascorbic acid
1 Spray a clean stainless steel work surface or the back of a baking sheet with non-stick spray.
2 Add the water and corn-starch to a bowl and stir until cloudy.
3 Add the cornflour mixture, sugar, liquid glucose, glycerin, salt and butter to a saucepan. Stir with a wooden spoon over low heat and stir until all the sugar crystals are melted.
4 Turn the heat to medium high and insert a sugar thermometer at the side of the pot. Heat to 121 ° C.
5 Remove the saucepan from the heat and stir in the bicarbonate of soda.
6 Pour the mixture immediately on the prepared work surface. Spray a spoon with food spray and use it to capture the sugar mixture before it flows over the edge. Fold it towards the center of the mixture. Continue this movement until the sugar mixture holds its form and begins to cool down but is still too hot to handle by hand. Add the food coloring and ascorbic acid and mix thoroughly.
7 Once the mixture is cool enough to handle, spray your hands with food spray and pick up the mixture. Pull the mixture into a long rope and fold the ends towards each other. Fold in half and pull apart again. Repeat this motion until the mixture is resistant and hard to pull, Is should be light in color.
8 Put the toffee rope on a clean work surface. Spray a scissor with food spray and cut the toffee into 4 cm pieces. Put two pieces at a time next to each other and rotate in opposite directions to form a spiral.
9 Fold each piece in wax paper and put it in an airtight container.
Doing it right
The pulling action mixes air into the mixture and creates a sticky toffee.
