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Fleur de Sel Toffee



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This brittle classic defines indulgence, calling for a pound of butter, ample French sea salt, and generously sized pillow boxes for giving. Once you experience the transcendent melding of sweet with savory -- inspired by salt-flecked caramels from Brittany, France -- you'll never go back to the unsalted toffee of your youth. Get the packaging how-to for Fleur de Sel Toffee on Martha Stewarts web-site

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  • Vegetable oil, cooking spray
  • 1 pound (4 sticks) unsalted butter
  • 2 2/3 cups sugar
  • 1/3 cup water
  • 1/4 cup light corn syrup
  • Fleur de sel, for sprinkling



Step 1

1. Coat a rimmed baking sheet with cooking spray. Bring butter, sugar, water, and corn syrup to a boil in a large saucepan, whisking frequently until sugar dissolves and butter melts. Cook, undisturbed, until mixture registers 300 degrees on a candy thermometer, about 12 minutes.

2. Whisk toffee mixture, then immediately pour onto prepared sheet, tilting pan to spread over entire surface. Let stand for 30 seconds, then sprinkle with fleur de sel. Let cool. (Do not move the pan for first 30 minutes.) Break toffee into pieces. Toffee will keep, covered, for up to 1 week.

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