Bourbon Buttercrunch Toffee

300g        sucrose

50g          glucose liquid

250g        butter

50g          bourbon

10g          vanilla paste

5g            salt

 

  1. Place sucrose, glucose, butter, bourbon, vanilla paste, and salt in a wide skillet. Cook over medium high heat, stirring frequently, until the buttercrunch takes on a deep noisette color.
  2. Immediately transfer to a sheet pan lined with magic paper and spread thin. Transfer the sheet pan to the speed rack to cool and set.
  3. As soon as the buttercrunch is set, break it into shards and transfer to a container with a lid. Any extra time exposed to humidity will render the buttercrunch sticky and unusable.

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