Toffee Pralines
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
These toffee pralines are my go to treat when I want something that looks fancy but comes together surprisingly fast. With just an hour from start to finish, you'll have beautiful homemade chocolates that taste like they came from a fancy shop. The sea salt in the caramel brings out deeper flavors and actually helps regulate blood sugar levels, making these slightly more balanced than typical sweets. What I love most is how forgiving this recipe is, using pantry staples and requiring no special equipment. Your friends will be amazed when you tell them you made these yourself.
Ella x
Ingredients
- 400 mlgolden syrup
- 200 glight brown sugar
- 150 gcaster sugar
- 250 gunsalted butter
- 150 mldouble cream
- 10 gsea salt
- 2 egglarge eggs
- 100 gall-purpose flour(for coating)
- 50 gconfectioners' sugar
- 1 gbaking soda
- 400 gtoffee bits
- 200 gmilk chocolate chips
Detail level
Instructions
- 1
Line a baking tray with parchment paper and set aside.
- 2
In a medium saucepan, combine the Golden Syrup, Light Brown Sugar, and Caster Sugar. Place over medium heat and stir until the sugar has dissolved.
Tip: Be patient and ensure the sugar has fully dissolved.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the toffee reaches 150°C on a candy thermometer.
Tip: Remove from heat as soon as the toffee reaches the correct temperature.
- 4
Remove the saucepan from the heat and carefully pour in the Unsalted Butter, stirring until it has melted and the toffee is smooth.
Tip: Be cautious as the mixture will bubble and steam vigorously.
- 5
Stir in the Double Cream and let cool slightly, until the mixture reaches 115°C.
Tip: This will help prevent the toffee from crystallizing.
- 6
Stir in the Sea Salt and Large Eggs until well combined.
Tip: Ensure the eggs are fully incorporated for a smooth toffee.
- 7
Line a baking tray with parchment paper or a silicone mat and spread the toffee mixture evenly into a rectangle.
- 8
Allow the toffee to cool and set completely, about 30 minutes.
Tip: This will help it hold its shape.
- 9
In a separate bowl, mix together the All-Purpose Flour, Confectioners' Sugar, and Baking Soda.
Tip: Use a whisk or spatula to mix until well combined.
- 10
Roll the cooled toffee into small balls, about 1 inch in diameter, and then roll each ball in the flour mixture to coat.
Tip: This will help the toffee pralines retain their shape.
- 11
Place the coated toffee pralines on the prepared baking tray and refrigerate for at least 30 minutes to set.
Tip: This will help the pralines hold their shape.
- 12
Melt the Milk Chocolate Chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Ensure the chocolate is melted and smooth before coating the pralines.
- 13
Dip each toffee praline into the melted chocolate, using a fork or dipping tool to coat evenly.
Tip: Tap off any excess chocolate by gently tapping the fork or dipping tool against the side of the bowl.
- 14
Place the coated toffee pralines on a piece of parchment paper or a silicone mat and refrigerate for at least 30 minutes to set.
Tip: This will help the chocolate set properly.
- 15
Break the chocolate coating and sprinkle over the pralines, then serve.
Tip: Optional: add a pinch of flaky sea salt on top for extra flavor.
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