You will need
- 250 ml cream
- 250 gr sugar
- 60 gr Acacia Blossom honey Prunotto Mariangela organic farm
- 30 gr of butter
- half vanilla bean
How to proceed
Cook the cream and add the butter, the sugar, the honey and the cutted vanilla bean.
Place over low heat stirring slightly.With a thermometer check the temperature of the mixture. When you have about 80° start to mixing gently, but continuously.
When the temperature will be 100° the volume of the mixture will increase. Now you have to continue stirring until the temperature will be 122° and the mixture will begin darken and will deflates.
Let that the mixture get hard at room temperature for 2 hours or more.
With a sharp knife, cut the solidified mixture in order to obtain the toffee candies