Julia's Incredible Caramel Toffee
Prep:
|
Cook:
.svg){kind=icon}
Unknown
Ingredients
5 TBSP unsalted butter
1 cup honey
4 tsp vanilla
¼ tsp salt
4 TBSP SCD yogurt
big pinch baking soda
No items found.
70 grams unsalted butter
237 ml (340 grams) honey
4 tsp (40 ml) vanilla
¼ tsp (1.25 ml) salt
4 TBSP (60 ml) SCD yogurt
big pinch baking soda
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Stir all ingredients except the baking soda together in a heavy sauce pan and bring to a boil.
- Lower heat and simmer for 15 minutes stirring constantly or at least very regularly.
- At the 15 minute mark or thereabouts, add the big pinch of baking soda and continue to stir as it bubbles up.
- Stir for another few minutes and take off the heat.
- Pour into a well buttered pan; I used a glass Pyrex rectangular pan 6½x10 inches (16.5x25.4 cm); but just try and find a pan a close size so that your toffee is not too thick.
- If all goes well, after it cools it should be just like a chewy toffee and can be sliced into squares or strips.
No items found.
Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments