Toffee Cream
This rich and indulgent Toffee Cream is a classic fudge-like confection made by slowly simmering heavy cream and sugar until thick and golden. Flavored with aromatic vanilla essence, the mixture is poured into a buttered tray to set before being cut into elegant diamond shapes. The result is a creamy, melt-in-your-mouth sweet treat perfect for festive occasions or as a delightful afternoon snack.
Ingredients
- 1 pound Heavy cream (Originally 'hard cream' (thick cream). 1 pound is approximately 2 cups.)
- 1 pound Granulated sugar (Originally 'fine white sugar'. 1 pound is approximately 2 1/4 cups.)
- 1 teaspoon Vanilla extract (Originally 'vanilla essence'.)
- 1 tablespoon Butter (Quantity estimated for greasing the tray (not specified in original recipe).)
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Instructions
- 1In a deep, heavy-bottomed saucepan (traditionally a tin-lined vessel with high edges), thoroughly mix the heavy cream and sugar together. Let the mixture stand undisturbed for about 20 minutes to allow the sugar to dissolve.
- 2Place the saucepan over medium heat (originally 'embers'). Cook, stirring constantly with a wooden or silver spoon to prevent burning. Continue cooking until the mixture thickens significantly.
- 3To test if the toffee is ready, fill a saucer with cold water and drop a small amount of the hot mixture into it. If the drop dissolves or mixes with the water, cook for a while longer. The toffee is ready when the drop does not mix with the water but remains separate and firm (soft-ball to firm-ball stage).
- 4Once the correct consistency is reached, immediately remove the pan from the heat. Stir in the vanilla extract. Pour the mixture into a buttered tray or plate, spreading it to a thickness of about half an inch.
- 5Allow the toffee to cool and set. Once firm, use a knife to cut it into diamond or square pieces approximately 1.5 inches in size. Carefully lift the pieces out with the knife to avoid breaking them.
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