1. Put whipped cream, maltose, white sugar, condensed milk and salt into the pot
2. Turn on medium heat first, boil the ingredients in the pot, then turn to low heat and boil slowly
3. Just boil slowly like this, be sure to stir while boiling, to prevent the pot from getting stuck
4. The liquid in the pot slowly became thicker and thicker, and the color changed from lighter to darker
5. When the liquid in the pot becomes very thick, we need to stir it with some effort. Lift the spoon. A thick layer of syrup can hang on the spoon. The dripping syrup will not disappear immediately. Turn off the fire
6. Dry the syrup in the pot until it is not hot, but when it is not cold, put the syrup into a piping bag (it is recommended that you use a cloth piping bag, the plastic is easy to burn), and I will dry the remaining part of the syrup After a little bit of cooling, it is rolled into long strips and cut into small pieces directly. This is an easy and convenient way.
7. Squeeze the syrup into the chocolate mold
8. Put the chocolate mold in the preheated 140 degree oven and bake for five minutes
9. Allow the toffee to cool and unmold
