So I went and made candies, using a recipe and some more knowledge as those elementary school girls.
For the shape: I cut the toffee simply into rectangles but some of the toffee I pressed into a small flower shaped mould: fancy ones to be used as presents. The mould is about 2,5 cm in diameter.
|flower shaped candy|
They are chewy but not that sticky and the taste is directed towards grown-ups: tonka-bean-sea salt.
150 ml cream (cream for whipped cream)
200 g butter, diced
1 big tablespoon evaporated milk (sweet and thick)
150 g brown sugar
125 g golden caramel sirupe
Good pinch grated Tonka bean
Let simmer on low heat until the butter is melted and the sugar dissolved (6 minutes)
150 g sugar
2 tablespoons water
1/2 teaspoon sea salt flakes
Let sugar and water simmer in a heavy sauce pan until the sugar is liquid and turns amber (medium low heat). This is quite tricky: whenever the sugar becomes crumbly solid again just continue stirring until melted again, watch out for the color (use a wooden or silicone spatule to make sure to scrape the pan bottom while stirring)! Once it turns amber stop and quickly add the hot butter-cream-sugar mix but keep some distance because it will bubble and splatter and boil vividly, keep stirring.
Stick in a sugar thermometer. Sorry but there is no way it will turn out any good without...
Once the heat will reach 121 degrees Celsius (~10 minutes) turn of the heat, stir in sea salt and quickly fill the toffee into an already prepared oiled metal tray of baking mould.
Let cool down for some hours at room temperature.
Cut the toffee into the shapes you like (heavy knife recommended). The toffee is medium firm but elastic and only slightly sticky. It is quite easy to press small amounts of toffee into a mould. First I covered the mould with cling film, then I added a piece of toffee, covered it with another piece of cling film and smoothed it into the mold using some thump pressure. Afterwards I just removed the cling film and wrapped the toffee into cellophane.