Vanilla Toffee

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line an 18x18cm baking dish with parchment paper.

   Tip: For an even crisper toffee, bake for an additional 5-10 minutes.

2. 2

   In a medium saucepan, combine the granulated sugar, light brown sugar, and 150ml of heavy cream. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient, as this process can take around 10-15 minutes.

3. 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: If you don't have a candy thermometer, test the toffee by dropping a small amount of the mixture into a cup of cold water. If it forms a soft ball that flattens when removed from the water, it's ready.

4. 4

   Remove the saucepan from the heat and stir in the unsalted butter and pure vanilla extract until the butter has melted.

   Tip: Take care, as the mixture will bubble up and steam vigorously.

5. 5

   Pour the toffee mixture into the prepared baking dish and smooth the top.

   Tip: Use a spatula or spoon to create a decorative edge around the toffee.

6. 6

   Sprinkle the all-purpose flour and salt evenly over the toffee.

   Tip: This will help the toffee to set and prevent it from becoming too sticky.

7. 7

   Bake the toffee for 25-30 minutes, or until it is golden brown and set.

   Tip: Avoid overbaking, as this can cause the toffee to become too hard.

8. 8

   Remove the toffee from the oven and sprinkle with toasted almonds and sea salt.

   Tip: Let the toffee cool completely in the baking dish before cutting it into squares.

9. 9

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Drizzle the melted chocolate over the cooled toffee and sprinkle with additional toasted almonds and sea salt if desired.

10. 10

    Cut the toffee into squares and serve.

    Tip: Store any leftover toffee in an airtight container at room temperature for up to 5 days.