Salted Caramel Toffee

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easier cleanup.

2. 2

   In a medium saucepan, combine the brown sugars, butter, and golden syrup. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Don't stir too vigorously, as this can cause the sugar to crystallize.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 140°C (284°F) on a candy thermometer.

   Tip: Be careful, as the mixture will bubble vigorously.

4. 4

   Remove the saucepan from the heat and stir in the salted caramel sauce until well combined.

   Tip: Let the mixture cool slightly, until it reaches 120°C (248°F).

5. 5

   Pour the hot caramel mixture onto the prepared baking sheet and spread it evenly to form a rectangle about 25cm x 30cm (10in x 12in) in size.

   Tip: Don't worry if the caramel doesn't set perfectly – it will harden as it cools.

6. 6

   Sprinkle the flaky sea salt and dark chocolate chips over the top of the caramel.

   Tip: Let the chocolate melt slightly, then spread it evenly to cover the entire surface.

7. 7

   In a small bowl, whisk together the flour and egg whites until well combined. Pour the mixture over the chocolate and sprinkle with vanilla extract.

   Tip: Don't overmix the flour mixture, as this can cause it to become tough.

8. 8

   Use a sharp knife or cookie cutter to cut the toffee into desired shapes.

   Tip: Be careful, as the toffee can be brittle and may break easily.

9. 9

   Allow the toffee to cool and harden completely on a wire rack.

   Tip: This may take several hours, depending on the humidity in your kitchen.