Extra au Lait Soft Toffee

Toffees go by several names, best know of which are English toffees and butter-crunch. Regardless of the name you use, toffee is a crisp candy with a rich caramel flavor. It may have nut inclusions or be left without, and it may be coated in chocolate.
How it’s made?
Like hard candy and brittle, toffee is a sugar candy cooked to a high temperature. Unlike brittle and hard candy, however, toffee contains dairy products, which provide its caramel color and flavor through cooking. Different dairy products may be used in making toffee, including fresh diary products such a milk, cream or butter, or processed dairy products such as evaporated or sweetened condensed milk. Toffee made using higher fat diary products has a crisp and delicate texture, while toffee made using lower fat ingredients has more of a hard candy texture. Because of the diary products in toffee, it must be stirred constantly during cooking to prevent scorching.
1.  Combine all ingredients except for the inclusions and the flavors.
2.  Stir while cooking. 
Toffee is prone to boiling over during cooking, so care must be taken to regulate the temperature. 
Constant stirring is vital to prevent scorching. The temperature to which it is cooked is critical. 
Undercooking toffee will make a sticky product rather than a properly crisp one; 
overcooking will result in an excessively dark color and bitter flavor.
3.  Add the remaining ingredients. Flavoring and inclusions are added after cooking. 
Recipe:
Ingredients:
375gr sugar
350gr glucose syrup
75gr water
50gr butter
500gr cream
250gr extra au lait couverture 37%
Method:
Heat the cream – set aside.
Cook the water, sugar glucose to butter whisking. On the heat, slowly start adding the cream.
Cook to 108.C whilst stirring all the time so as not catch and burn.
Off the heat transfer the mass to a bowl to cool slightly, then add the couverture, mix well. Pour into frame with silicon mat or paper to touch top and bottom.
Allow to cool to room temperature.
Once cooled to room temperature, toffee may be coated with tempered chocolate. This is both for flavor and to protect from moisture. Nuts might be applied before the chocolate sets completely.
Cooled toffee can be broken into pieces.
Toffee should be sealed in airtight packages to protect it from moisture. This is, if it is not consumed immediately (hard to resist!J)
How it’s stored?
Toffee must be protect from humidity, so it is stored in airtight containers at room temperature.

XOXO****
Inês Ribeiro