After some email inquiries about this divine treat after my Fleur de Hell post, I am sharing the recipe. I know some of you have commented that my recipes are a bit on the difficult side. This one looks (and tastes) much more difficult than it is. Thanks Martha Stewart. And this recipe got rave reviews at my office (since I dropped the Fleur de Sel AFTER I used what I needed for this recipe.) Buon Appetito!
Fleur de Sel Toffee
- 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. (You can easily use a meat thermometer too).
- 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. Toffee will keep, covered, for up to 1 week.