Hmm, I won’t even go into the details of the difference between British toffee and American caramel, it’ll just open up a new can of worms, and we wouldn’t want that, would we?
So the plan was to make something similar to Rolos, and I think these were pretty Rolo-esque. I read a lot of articles about the chewy caramel (toffee) filling, and how most recipes involved corn syrup. Like I’m going to use that stuff! I eventually found one, which was the ultimate recipe for any caramel… it is pretty awesome actually.
I wanted to not quite have a soft ball stage syrup, or a hard ball, more in between to test the consistency. Once I’d been standing over the hob (stove) for some time, I had a vat of hot caramel/toffee sitting in two different pans. I let one just cool off and I beat the other batch to try and cool it faster. Man, what a bad idea that was! It cooled it too quick that the sugar recrystallized out of the mixture. That mixture needs to be reheated to be saved, but it’s currently sitting in my fridge.
The other batch, I let cool on its own. I scooped out small spoonfuls of the mixture whilst still warm and placed them into chocolate molds that I had made earlier. Unfortunately, the caramel/toffee was till too warm. It’s a tricky business getting it right! So once it’s cool enough to handle, but not too cool it has hardened, you need to roll a ball of it in your hands and place it into the chocolate cup, that is if you’re stupid like me, and decided to do it that way, instead of setting them up and dipping them in chocolate, but anyhooo….
If you cook the batch to 121 C (250 F), the caramel/toffee does set, and you can cut it up, wrap it in waxed paper and enjoy, or coat in chocolate. I heated the batch to 126.5 C (260 F) you will get something that is creamy and chewy. If you like your caramel/toffee a little less chewy, err closer to 121 C (250 F).
SOFT AND CHEWY CARAMEL (TOFFEE)
Adapted from Dan Lepard: All Purpose Caramel
- 150 g (3/4 c) raw cane (turbinado) sugar
- 30 ml (2 tablespoons) water
- 150 g (1/2 c and 3 tablespoons) light brown muscovado (light brown) sugar
- 75 g (5 tablespoons) salted European butter
- 75 ml (5 tablespoons) golden syrup
- 200 ml (3/4 c and 1 tablespoon and 1 teaspoon) double (heavy) cream
1. Heat raw cane (turbinado) sugar with water in a pan until it turns a rich red-brown color. Remove pan from the heat and add the butter, remaining sugar, golden syrup, and cream.
2. Return pan to the heat and bring to the boil, then reduce the heat slightly and simmer for 3-4 minutes, or until the mixture reaches 121 C (250 F) – 126.5 C (260 F). Remove from heat and leave for a few minutes to let the bubbles subside. Swirl the pan gently to remove any remaining bubbles and then pour into a buttered/well greased tin whilst hot, or use to fill chocolate cups.
3. If pouring into a pan, wait to set before cutting into pieces before enjoying.