Sticky Coffee Toffee
For an alternate twist on English Toffee try this simple recipe adapted from a banoffee pie recipe, especially for YST readers to try...
Ingredients
- 115g diced butter
- 200g sweetened condensed milk
- 115g soft brown sugar
- 30ml golden syrup
- 2tsp instant coffee
Procedure
- Put all the ingredients into a metal saucepan over a moderate heat, stirring occasionally.
- Once the sugar has dissolved and the butter melted, raise to a high heat and stir continuously for 7-10 minutes.
- Use a metal spoon as the sugar will start caramelising on the bottom and you don't want this to stick.
- Keep the mixture moving until it thickens and darkens.
- Once you are happy with the consistency and colour, pour into a lined baking tray and leave to cool. This is probably best left over night to cool completely.
- Lift the toffee (which will be stuck to the greaseproof paper) and turn over onto a flat surface.
- Pull off paper and cut into squares.
Be very careful during the cooking process. The mixture contains molten sugar and this can be dangerous due to its temperature.