Caramel toffee

Caramel toffee

Caramel flavour toffee


  • 175 g white sugar
  •  5 ml Lemon juice
  •  40 g Golden syrup
  • 40 g Butter
  • 112 g Fresh Cream


  • In a heavy base pot on medium heat bring sugar, Lemon juice and 50 ml water to the boil.
  • Continue to boil.
  • Mean while in a separate pot bring the rest of the ingredient to a boil and remove from heat.
  •  This should be done in a draft free place do not stir the sugar but make sure you don't have crystals on the side of the pot.
  • When sugar start to change colour add to boiled cream  and cook to a temperature of 118ºC.
  • Pour into a 18 x12 cm tray that is lined with baking paper.
  • Allow to set and cut in 2 cm blocks.
  •  To prevent the toffee from sticking together they can be rolled in Icing sugar.

Make 36 portions.

Written by:  - Updated 25 Dec, 2017  
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