Homemade toffee

You better cook a double portion right away, because it's just WOW. The main thing is to watch the mixture so that it does not burn.

Recipe by:

Toffee

condensed milk

300g

10.50oz

1.20cup

20tbsp

sugar

150g

5.25oz

0.60cup

10tbsp

butter

130g

4.55oz

0.52cup

8.71tbsp

glucose syrup

50g

1.75oz

3.35tbsp

salt

Combine all the ingredients (except salt) in a saucepan with a thick bottom: that is, sugar, glucose, condensed milk and soft butter.
Put on medium heat, bring the mass to a boil, and boil until a caramel color (the mass will boil - this is normal). The whole process will take no more than 15 minutes.
When the mass becomes caramel in color, remove it from the heat, add a pinch of salt and pierce the mass with a blender.
Spread the toffee mass in a mold, and leave it for several hours. The toffees will harden and will be easily removed from the mold.

Recipe source

Cook the filling at least 5 hours in advance.

Melt the chocolate a little.
To make caramel, heat the sugar in a saucepan to an amber color, and pour hot cream into it. Mix, immediately remove from heat, cool to 176F (80C) and immediately pour over chocolate.
Whip with a blender, add cold cream and whip again.
Cover with film in contact, and put in the fridge for 5-6 hours (or more).
Whip with a mixer until fluffy before use.
Pipe the filling on the shells, and connect the macaron halves.
Put in the fridge for 12 hours to soak.

Ready-made macarons can be stored in an airtight container in the freezer for up to a month.

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