Milk Toffee

Milk toffee is homemade cream caramel that tastes just like "Korovka" candies: sugar is melted with water to an amber color, then butter and very hot cream are stirred in. It's ready in 15 minutes and works beautifully as a cake filling, a glaze for pastries, or a topping for cheesecakes and pancakes. Highly recommended!

Milk Toffee

Homemade cream caramel with the flavor of "Korovka" candies - perfect for filling cakes, glazing pastries, or as a sweet topping.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 250 g

Course: Creams and frostings

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 150 g sugar
• 40 ml water
• 150 ml heavy cream 33% very hot
• 30 g butter 82%
• pinch salt optional

Method

 

1. Add the water and sugar to a saucepan, place over medium heat, and melt the sugar until golden or amber - about 7-10 minutes.
2. Meanwhile, heat the cream very well and have the butter and salt ready.
3. As soon as the caramel reaches the right color, remove the saucepan from the heat, add the butter, and stir quickly with a spatula.
4. Quickly pour in the hot cream, stirring constantly. The mixture will hiss and bubble vigorously - that's normal.
5. Return the saucepan to medium heat and cook for another 5 minutes, adding salt if you like.
6. Pour the toffee into a glass container, let cool at room temperature, and store in the fridge.
   

Notes

If the toffee thickens too much, you can warm it briefly in the microwave.

Tips

• The cream needs to be very hot - cold cream will make the caramel seize into a clump.
• When you pour in the cream, the mixture will hiss and bubble vigorously - that's normal, just keep stirring.
• Store the toffee in the fridge in a glass container.
• If the toffee thickens too much, warm it briefly in the microwave.