1. Pour whipped cream, water, white sugar and refined salt into a non-stick pan,
2. Turn on a small fire, stir with a spatula, and mix the various materials evenly.
3. The sugar began to melt slowly,
4. After boiling, use a spatula to keep stirring,
5. There will be big bubbles at the beginning,
6. As the cooking time is prolonged, the sugar liquid becomes more and more viscous and begins to bubble densely.
7. Scratch the sugar liquid with a spatula, you can clearly see the bottom of the pot, if you turn off the heat at this time, the toffee is moderately soft and hard.
8. I like to eat harder, so I continue to cook, lift the spatula, the sugar liquid flows down, you can clearly see the lines, turn off the heat at this time,
9. Quickly pour the sugar liquid into the mold to set the shape. The Madeleine mold I used was cooled and demolded.
Tips:Toffee, because of the different time of boiling, the taste will be different. If you like softer, shorten the time of boiling, and if you like harder, increase the time of boiling.
