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Ingredients
- 3 tabsp artisan beer Père Noël from De Ranke for me
- 5 oz caster sugar 150 gr
- 2 oz butter 60 gr
Ingredients
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Instructions
- Put sugar and beer in a saucepan on medium fire, let the sugar melt without touching it. When the sugar is turned brown gold add butter and mix until the caramel doesn't stick to saucepan's sides when you scrap it.
- The more you keep toffee on fire the harder will be when cooled out instead of being sticky. To know when it has the texture you want keep a glass of cold water near you and pour a drop of toffee in the water when you think it might be ready: if the drop melts it's too early, if it's sticky but too soft wait few more minutes, if it's gummy sticky it's ok, if it's even harder you'll have hard candies ( they will last longer).
- When your toffee is ready pour into silicone moulds for candies, let them cool before removing them.
- To preserve toffee wrap them into tin foil as you see in photos.
