Coconut milk and muscovado toffee

Coconut milk and muscovado toffee

By
From
Atelier Confectionery
Makes
50 pieces
Prep
5 mins
Cooking time
40 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
300g muscovado sugar
80ml golden syrup
50ml coconut milk
50ml thick cream
30g unsalted butter
1 teaspoon coconut extract
1/8 teaspoon bicarbonate of soda

Method

  1. Line the base and side of a baking tin with baking paper.
  2. Heat the sugar, golden syrup, coconut milk, cream and butter in a heavy-based saucepan over a medium heat and stir until the sugar has dissolved. Insert a sugar thermometer and bring the mixture to the boil. Let the sugar syrup boil until it reaches 138°C, soft crack stage.
  3. Once the sugar syrup has reached the correct temperature, remove the pan from the heat, add the coconut extract and bicarbonate of soda and mix well. Pour into the prepared tin.
  4. After about 5 minutes, when the mixture has cooled slightly but is still warm, snip the toffee into 1 cm strips using a pair of scissors, then snip into 3 cm lengths and, using your hands, mould the mixture into rectangular-shaped toffees.
  5. Leave the toffee to cool for about 30 minutes until completely cold before wrapping in cellophane. Store in an airtight container in a cool dry place for up to 4 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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