Toffee Drops

Yield: 182 pieces

• Sugar — 750 g — 27 oz — 50%
• Milk — 250 g — 9 oz — 16%
• Heavy cream — 250 g — 9 oz — 16%
• Glucose syrup — 250 g — 9 oz — 16%
• Salt — 10 g — 2 tsp — 1%
• Vanilla extract — 10 g — 0.5 oz — 1%
• Batch Size — 1520 g — 54.5 oz — 100%
• Chocolate, tempered, for dipping (optional) as desired

1. Combine the sugar with the milk and heavy cream. Bring to a boil while stirring constantly.

2. Add the glucose syrup and continue cooking to 140 degrees C/284 degrees F over moderate heat while stirring.

3. Add the salt and continue cooking to 145 degrees C/293 degrees F. Stir in the vanilla extract.

4. Pour the mixture into a 12" x 12" x 1/4" frame placed on oiled parchment.

5. Allow to cool to a plastic consistency. Roll repeatedly with a caramel cutter to mark into pillow-shaped squares.

6. When cooled completely, break into squares along the lines. Wrap immediately to protect from humidity.

7. The toffee drops may be dipped halfway in chocolate, if desired.

 

• Wfrom:
• Chocolates and Confections
  Formula, Theory, and Technique for the Artisan Confectioner
• by Peter P. Greweling
  The Culinary Institute of America
• Wiley 2007
• Hardcover 388 pages; US $65.00
• ISBN: 978-0-7645-8844-3
• Recipe reprinted by permission.

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This page created October 2007

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