Toffee Fool
Prep
20 mins
Cook
10 mins
Servings
4
Difficulty
Easy
This toffee fool is my go to when I want something indulgent but don't have much time. With just thirty minutes from start to finish, it's perfect for unexpected guests or when a craving strikes. The beauty of this recipe is how simple it is, using mostly pantry staples that won't break the bank. Heavy cream brings not only that luxurious richness we crave but also contains conjugated linoleic acid, which some research suggests may support metabolism. Honestly, there's nothing complicated here, just buttery toffee goodness folded into whipped cream. It's foolproof in the best way possible.
Ella x
Ingredients
- 100 gbutter
- 200 ggolden syrup
- 400 gtoffee bits
- 200 mlheavy cream
- 100 gcaster sugar
- 2 egglarge egg
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat your oven to 180°C. Line a baking tray with parchment paper.
Tip: To prevent the toffee from melting
- 2
Arrange the toffee bits on the baking tray.
Tip: In a single layer, for even toasting
- 3
Bake for 5 minutes, then remove from the oven.
Tip: Watch closely to avoid burning
- 4
In a large saucepan, combine the butter, golden syrup, and caster sugar.
Tip: Place over low heat, stirring until the sugar dissolves
- 5
Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
Tip: Until the mixture thickens slightly
- 6
Remove the saucepan from the heat and stir in the vanilla extract.
Tip: Let cool slightly
- 7
In a separate bowl, whip the heavy cream until stiff peaks form.
Tip: Be careful not to over-whip
- 8
Fold the whipped cream into the toffee mixture.
Tip: Until well combined
- 9
Add the large egg and mix until smooth.
Tip: Gently incorporated to avoid scrambling the eggs
- 10
Pour the mixture into individual serving glasses.
Tip: Chill in the refrigerator for at least 30 minutes
- 11
Serve chilled and enjoy!
Tip: Optional: garnish with chopped nuts or chocolate shavings
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