FLEUR DE SEL TOFFEE
Makes one pan
About the Recipe
Janice Nicholson is our VP, Digital and her family is big on holidays. Her mom used to spend weeks before Christmas in the kitchen baking and as soon as they were old enough, her and her sister got into the act to ‘help’ out. Janice tends to get together with friends and family over the holidays and trays of baked goods to ply guests with are always needed. Now that she has a family of her own, she has continued the tradition
Vegetable oil, cooking spray
1 pound (4 sticks) unsalted butter
2 2/3 cups sugar
1/3 cup water
1/4 cup light corn syrup
Fleur de sel, for sprinkling
Coat a rimmed baking sheet with cooking spray. Bring butter, sugar, water, and corn syrup to a boil in a large saucepan, whisking frequently until sugar dissolves and butter melts. Cook, undisturbed, until mixture registers 300 degrees on a candy thermometer, about 12 minutes.
Whisk toffee mixture, then immediately pour onto prepared sheet, tilting pan to spread over entire surface. Let stand for 30 seconds, then sprinkle with fleur de sel. Let cool. (Do not move the pan for first 30 minutes.) Break toffee into pieces.
Cook's Notes: Toffee will keep, covered, for up to 1 week.