Christmas Gift Extravaganza Part III

Fleur de Sel Toffee

This is a delicious treat!  Now that I've gotten over my fear of boiling sugar, I can do anything- and so can you.  Don't fear the candy.  Embrace it.

I saw this recipe in Martha Stewart Living and I knew it would be amazing.  I love salted caramel.  Salted toffee couldn't be bad.

First, prepare your pan.  Of course you're supposed to use a rimmed cookie sheet, but I don't have one, as my oven doesn't fit the normal ones.  I do have this large pizza pan that I use as a serving tray.  It worked fine, but I'm sure the sheet would be ideal.

Spray it with cooking spray:

Add 2 2/3 cups of sugar to your saucepan.  Just so you know, this one was only just barely big enough.  Any smaller and the caramel would have boiled over.

1/4 cup corn syrup- organic this time. (Take that, Lena dear)

1/3 cup water:

And 1 pound of butter, folks.  This is not for the faint of heart.  Of course, I use the best most local butter available:

Here we are all in the hot tub.  Or rather the room temperature tub that is about to get hot.

Here's the fleur de sel that's going to be sprinkled later.  It isn't from France, but I think it's still great.

Now cook.  First let everything dissolve, whisking frequently. 

Then leave it alone.  Don't stir.  Don't shake.  Just let it do it's thing for about 12 minutes until it reaches 300˚ on your thermometer.  Then give it one more whisk and pour it onto your pan.

Wait 30 seconds and sprinkle the top with fleur de sel.  (That's how long it took me to take the cap off)

Let it cool in the pan. 

Break into pieces:

And put into packages for gifting.

Martha Stewart Living's Fleur de Sel Toffee

Ingredients

Makes about 2 pounds

• 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

1. 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.
2. 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.   

Don't fear the candy.  Embrace the candy. 

Playing,
Meredith