Praline Toffee

Instructions

1. 1

   Preheat your oven to 160°C. Line an 18x18cm baking tray with parchment paper and grease with butter.

2. 2

   In a large saucepan, combine butter, golden syrup, brown sugar, and lactose-free milk. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Monitor the temperature closely to avoid burning.

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 115°C on a candy thermometer.

   Tip: Be careful when handling hot equipment and surfaces.

4. 4

   Remove the saucepan from the heat and stir in salt, unsalted butter, and large eggs until well combined.

5. 5

   Pour the mixture onto the prepared baking tray and spread into an even layer.

   Tip: Work quickly to prevent the mixture from setting.

6. 6

   Place the baking tray in the oven and cook for 10 minutes, or until the toffee is golden brown and set.

   Tip: Monitor the toffee closely to avoid overcooking.

7. 7

   Remove the baking tray from the oven and sprinkle the golden granulated sugar and light brown soft sugar evenly over the toffee.

8. 8

   Allow the toffee to cool completely in the pan before breaking it into pieces.