Shell Toffee with Stars
1.
Put 200g whipped cream, 100g white sugar, 30g maltose into a small pot
2.
Bring to a boil on medium heat, turn to low heat and continue to simmer, stirring constantly, until it is thick and not very fluid
3.
Put the star candy into the mold
4.
Pour it into the mold while it is hot, because the sugar paste is very thick and it is not easy to mold. If the indoor temperature is very low, this process will not be easy to operate. By the last few squeeze, the sugar is a bit hard
5.
Then put it in a cold place (refrigerator can also be refrigerated), the sugar will be very hard after a while, just release it.
Tips:
Learn and eat
1. Do not use a non-stick pan, because it needs to be scraped and stirred, so it is easy to damage the coating. It is best to use a stainless steel pot or an enamel pot.
2. If the mold is not flat, put the mold in the oven at 150 degrees, bake for a few minutes, and it will naturally be flat. Then put it in a cold place (refrigerator can also be used), the sugar will be very hard after a while.
3. You can also pour directly into the baking pan covered with tarp, flatten it, and cut into pieces when it is warm
