I took my favourite crunchy toffee recipe – that totally melts in your mouth, and added salted pretzels to it, because I mean, who doesn’t love that. It also breaks the sweetness of the caramel giving it some relief. The chocolate on top is 70% which I would recommend. Once again to break the sweetness and adding a small bitter note.
I use a digital thermometer for all sweet-making; that way there is little room for error. Sugar can change in a matter of seconds when heated through various stages, so it’s advisable to remain totally focused and keep monitoring the temperature exactly. If you definitely don’t have one, then cook your caramel until it starts turning golden brown. By this I mean a darker colour. It stays a lightish golden colour for ages, so you will need to stir for around 10 minutes before the alchemy happens and the molten, buttery sugar suddenly moves to the hard crack stage. The old school way of checking is to drop a piece of toffee in a glass of water and then taste to determine at what stage it is at. Prepare well and have everything you need on hand, before you begin. Also, don’t ever, I mean ever be tempted to lick the spoon while making caramel, no matter how delicious it looks. Continue Reading →