Pulled Butter Toffee

Traditional rich and creamy butter toffee boiled to 137°C then pulled and twisted into delicious barley twist ringlets.

Vegetarian Dessert Candy Toffee Sweets

Estimated Nutrition

Calories

62.6

kcal / serving

1251.3 kcal total

Carbs

11.2g

per serving

224.8 g total

Fat

2.1g

per serving

41 g total

Protein

per serving

0.4 g total

Cook Time

minutes

Serves

twists

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Granulated Sugar

0.25

tsp

Cream Of Tartar

Dairy

Unsalted Butter

Liquids

Water

OilsFats

unit

Groundnut Oil

For greasing

Method

Oil a baking tray lightly with groundnut oil.

Combine the sugar, butter, cream of tartar, and 75ml of water in a heavy-bottomed pan.

Heat over moderate heat while stirring until the sugar dissolves.

Boil the mixture until the sugar thermometer reads 137°C.

Pour the hot mixture carefully onto the prepared baking tray.

Cool the toffee for 20 minutes until manageable.

Pull and fold the toffee repeatedly using oiled rubber gloves until strands form.

Twist the strands into barley twist shapes.

Cut into 2.5cm sticks using scissors and wrap individually.