The ingredients for making toffee are maltose, white sugar, brown sugar, salt, cooked peanuts and whipped cream. Let's first pour maltose, brown sugar, salt, white sugar and whipped cream into the pot and heat it on low heat. Remember to use a small fire here, otherwise it will be easy to burn the pot. If you use a non-stick pan, you can adjust the fire appropriately. Keep stirring while heating. If you feel too hot, you can turn off the fire for a while, and then re-fire and heat it. Heat until the syrup forms a line, which can be kept for about 5 seconds.

At this time, we add peeled peanuts. If you like other nuts, you can also add them together at this time. After adding peanuts, stir quickly and evenly, and then cook until the temperature of sugar reaches about 125 degrees, because the taste of sugar is also the best at this time. Put the stirred syrup directly into the mold, and the mold must be covered with a layer of oil paper in advance, which can facilitate demoulding. Plastic while it's hot, and then put it aside to cool. When it's not hot, we'll cut it into small pieces you like with a knife.

Never wait until it is completely cool before cutting, because it will easily fall apart. Then we can eat it with the prepared sugar and wrap the toffee directly, which can be preserved for a long time. It is best to store it in the refrigerator to prevent toffee from melting and softening. The quantity of materials can be determined according to your preference. For example, I don't like toffee that is too sweet, so the amount of white sugar and brown sugar should be less. Because cream is added to this formula, it is very normal that sugar will yield oil after a long time.

If there is no maltose at home, we can use water instead, and the effect is the same, but the color may be lighter in the end. Maltose made by this method tastes good and is healthier than sugar sold outside. You can try it.