Ingredients:

  • 225g Unsalted Butter, cut into cubes
  • 450g Granulated White Sugar
  • 60ml Golden Syrup (or Light Corn Syrup)
  • 1 tablespoon Boiling Water
  • 3g Fine Sea Salt
  • 115g Dark Chocolate (70% Cacao) (Optional Topping)
  • Pinch Flaky Sea Salt (Optional Topping)

Instructions:

  1. Prepare the 8x8 inch pan: Line thoroughly with parchment paper, ensuring an overhang for easy removal, and lightly grease the paper.
  2. Combine the butter, sugar, golden syrup, and boiling water in a heavy-bottomed saucepan. Place over medium heat and stir constantly until the butter is melted and the sugar is completely dissolved. Do not let it simmer yet.
  3. Attach the candy thermometer securely to the side of the pan, ensuring the tip is submerged but not touching the bottom. Increase heat to medium-high and bring the mixture to a boil. Stop stirring once boiling begins.
  4. Use a wet pastry brush dipped in water to gently wash down any sugar crystals clinging to the sides of the pan. This prevents premature crystallisation.
  5. Allow the mixture to boil undisturbed until the thermometer reads exactly 300°F (149°C) - the hard crack stage. This is the most critical step for hard toffee.
  6. Immediately remove the pan from the heat. Carefully stir in the salt. Pour the molten mixture swiftly but carefully into the prepared baking pan. Do not scrape the sides of the pan aggressively.
  7. Allow the toffee to cool at room temperature for about 15 minutes until it is just beginning to set but still slightly warm.
  8. Optional Chocolate Finish: Gently melt the dark chocolate. Pour or drizzle evenly over the warm toffee surface. Sprinkle immediately with flaky sea salt.
  9. Allow the toffee to cool completely and harden for a minimum of 1 hour before breaking it into classic, satisfying shards.