Milk Tea Caramel Toffee

Name: Milk Tea Caramel Toffee
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Light cream; 100g brown sugar; 90g syrup; a little salt; 10g black tea

by Susuai Food

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

When I was young, my favorite candy was peanut nougat. It always wore a blue and white plaid coat with a big cow and a peanut printed on it. In fact, we rarely see it here at the time, and only during the New Year can the little aunt be brought back from the big city. After I ate the candy, the candy paper is reluctant to throw drops, always smash it neatly, and store it in a small box like a baby.
I remember that when I was in elementary school, my aunt who worked in the field brought me back toffee. The clothes she wore were obviously much taller than nougat. I saw Naya's golden-brown sugar paper like a golden dance dress, elegantly wrapped in candy, making it as beautiful as a princess going to a banquet.
Gently peeling off its fashionable coat, the round yellow-brown body exudes a rich fragrance, and it melts in the mouth when it is put in the mouth. This is the first time I have discovered that there is something better than nougat in the world. Sugar... So far I want to come, that kind of fragrant and silky taste is still unforgettable.
Nowadays, there are many kinds of candies and different flavors, but I still like toffee stubbornly. The taste always reminds me of childhood memories. Sugar is a symbol of sweetness, and it is also a messenger of beauty. I have made a lot of hand-made milk tea caramel-flavored toffees and distributed them to relatives and friends. I hope everyone’s life will be as good as sugar sweet!

Ingredients

200g Light Cream
100g Brown Sugar
90g Syrup
a little Salt
10g Black Tea

Milk Tea Caramel Toffee

1. Pour whipped cream into the pot and heat until warm

2. Pour the black tea and heat it on a low heat for about 1 minute. Remove from the heat. Cover the lid for about 5 minutes to make the tea juice.

3. Sift the whipped cream to remove the tea leaves

4. Pour the sifted whipped cream into the pot, then add the red sugar

5. Add a pinch of salt

6. Pour in the syrup and stir evenly, heat on a low heat, and stir with a wooden spatula while heating, until a lot of boiling bubbles emerge

7. Wait for the bubbles to disappear slowly, and stir while heating until the consistency is like a creamy soup. Lift the liquid with a spoon and it will drip smoothly and then remove from the fire. (Or use a thermometer to heat to 117 degrees)

8. Pour the boiled syrup into a mold that has been covered with high-temperature oil paper in advance, hold the mold with both hands, shake it gently on the table, and place it in the refrigerator to make it solidify. (It can also be placed in a colder place in winter)

9. When the surface feels not too hard when you touch the surface with your hand, take it out and use a knife to cut into the size you like

10. Individually wrapped in beautiful sugar paper

11. You're done, you can savor

Tips:
1. It is best to use traditional black tea with a rich and mellow aroma and high quality for the tea, the taste will be better;
2. Lay the high temperature oil paper in the mousse circle in advance;
3. A lot of bubbles will be produced during the cooking process, it is best to use a deeper pot to avoid splashing;
4. The syrup must be boiled until it is soft and dripping or 117 degrees, otherwise it is too thin and not easy to solidify, and too thick will easily have a paste taste;
5. Do not set the cooked syrup for too long, which will cause the finished product to be too hard to cut;
6. The packaged finished product is placed in the refrigerator for storage, and the taste will be better.