This is an English recipe that has been passed down in my family for several generations.The sugar turns to delicate caramel, adding flavor to the toffee. Thanks, Savta Steinhart.
- 1/2 quart/liter milk -
- 5 Tbsp oil -
- 10–15 Tbsp sugar -
Combine all the ingredients in a saucepan and bring to a boil. Reduce to a very small flame, but make sure the milk continues bubbling. Cook, stirring occasionally, for about an hour, or until the sugar begins to caramelize. Look for the mixture to begin to darken, as a sign of this. Stir the mixture constantly until it turns into toffee. It should be thick and viscous. For a harder toffee, continue cooking another 4–5 minutes, but continue stirring so that the caramel doesn’t burn.
Pour the mixture into a silicone pan with small, square indentations. Allow to cool, and release from the pan.
Recipes and Preparation By Sarah Wasserman
Photos By Gensia
This recipe originally appeared in Mishpacha Magazine.