Fleur de Sel Toffee
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Martha Stewart Living, December 2008
- Yield Makes about 2 pounds
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Ingredients
- Vegetable oil, cooking spray
- 1 pound (4 sticks) unsalted butter
- 2 2/3 cups sugar
- 1/3 cup water
- 1/4 cup light corn syrup
- Fleur de sel, for sprinkling
Directions
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Coat a rimmed baking sheet with cooking spray. Bring butter, sugar, water, and corn syrup to a boil in a large saucepan, whisking frequently until sugar dissolves and butter melts. Cook, undisturbed, until mixture registers 300 degrees on a candy thermometer, about 12 minutes.
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Whisk toffee mixture, then immediately pour onto prepared sheet, tilting pan to spread over entire surface. Let stand for 30 seconds, then sprinkle with fleur de sel. Let cool. (Do not move the pan for first 30 minutes.) Break toffee into pieces. Toffee will keep, covered, for up to 1 week.
Cook's Note
Get the packaging how-to for Fleur de Sel Toffee.
My whole family loved this candy! I make it often, and also use it as a garnish for many desserts.
could I substitute honey for the corn syrup?
What salt can I use instead of Fleur de Sel? Thanks
This is the best toffee I have ever had. It's super easy to make, got the perfect texture, and the light salt gives it a special flavor.
This toffee is asbolutely delicious!! I was using a fat glass candy thermometer (clipped to the side of a pot) at my friendn n n n n n s house and the thermometer was not getting a good reading even though the bulb was completely immersed, so go by your eyes and the time as well as the temp. I would recommend tipping the pot if needed to get an accurate reading. I almost burned it.