From the kitchen
Camel Milk Toffee
A buttery, crisp toffee finished with melted chocolate, using camel milk in the base.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 cup butter
- 1 cup sugar
- 2 tbsp pasteurized camel milk
- 2 tbsp water
- 1 cup dark chocolate chips
- 1/2 cup toasted chopped almonds
Method
- Line a rimmed sheet with a silicone mat or parchment. Have chocolate and almonds measured.
- Put butter, sugar, milk and water in a deep heavy saucepan. Heat over medium-low, stirring until sugar dissolves and butter melts.
- Attach a candy thermometer clear of the bottom. Cook over medium heat, stirring slowly, until 300°F and amber. Lower heat if darkening too quickly.
- Carefully pour onto the prepared sheet and spread to about 1/4 inch thick with a heatproof spatula. Hot sugar causes severe burns; do not touch or taste it.
- Scatter chocolate, wait 2 minutes and spread as it melts. Add almonds.
- Let cool completely about 1 hour, then break into pieces.
Cook with confidence
Before you start
Before you start
Use a candy thermometer and a deep pan. Candy targets assume sea level; adjust for your altitude by the difference between local water’s boiling point and 212°F. Prepare the sheet before cooking.
Serving and keeping
Keep dry airtight for up to 1 week in a cool place, or refrigerate airtight and bring the closed container to room temperature before opening.
Work Immediately
At 300°F pour onto parchment at once, then let chocolate chips sit 2 minutes before spreading.
Troubleshoot
- Chewy: syrup did not reach 300°F.
- Burnt: heat continued past hard crack.
- Grainy: sugar crystallized on pan sides.
- Chocolate seized: water contamination.
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