1. Prepare the ingredients: 150 grams of whipped cream, 75 grams of white sugar, 22 grams of water syrup;
2. Add the ingredients to the pot and heat it over medium heat;
3. After it is boiled to the boil, change it to a low fire. It is best to put an already worn pan under the pot so that the temperature can be evenly heated;
4. After boiling, stir it stiffly to avoid muddying the bottom of the pot;
5. When the cream is stirred until it falls, it can keep the texture without disappearing immediately;
6. Pour the boiled butter sauce into a mold, press and flatten, and then let it cool naturally, or put it in the refrigerator;
7. Let cool and cut into small pieces;
8. Wrap the cut toffee with sugar paper;
Tips:1. The boiled toffee liquid is thicker and the color will become darker;
2. Keep stirring during the boiling process to avoid sticking the pot;
3. The bottom of the pan can be heated more evenly;
