Salted caramel toffee.
A nice, quick and easy treat for the incoming holidays.
You just have to wrap each candy into clingfilm or tin foil.
If you leave them free they stick to each other.
You can pur them into chocolate molds or into a baking pan (if so cut them into squares when they're cold).
With this recipe you'll have about 30 toffees the size of a chocolate.
2/3 cup granulated or raw sugar (I used raw, Muscovado)
4.5 oz. fresh milk cream
0.7 oz. honey or corn syrup ( I used honey)
1.4 oz. butter
2 teaspoon fleur de sel
Put all the ingredients in a saucepan but a teaspoon of salt (sprinkle this one on the bottom of the pan/moulds).
Let it simmer on low fire untill you have a sticky mixture then try to pour a drop of caramel into a glass of cold water: if it melts you have to cook it more, if it forms a gummy drop it's ready.
Pour the liquid caramel into moulds then let it cold, you can store the moulds into the fridge, the candies will be hard and easy to be wrapped into film.
Then store in an airtight box.