CIA Professional Recipes

Whether you're in need of a quick recipe for a last-minute meal, interested in trying your hand at an advanced pastry technique, or planning to serve an impressive, multi-course meal to family and friends, we have the perfect recipe for you.

The Culinary Institute of America's online recipe collection offers an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from.

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CIA Recipes

Toffee Drops – Print This Recipe

 

Toffee Drops

Yield: 182 pieces

  • Sugar 750 g/27 oz/50%
  • Milk 250 g/9 oz/16%
  • Heavy cream 250 g/9 oz/16%
  • Glucose syrup 250 g/9 oz/16%
  • Salt 10 g/2 tsp/1%
  • Vanilla extract 10 g/0.5 oz/1%
  • Batch Size 1520 g/54.5 oz/100%
  • Chocolate, tempered, for dipping (optional) as desired

 

 

 

 

 

  1. Combine the sugar with the milk and heavy cream. Bring to a boil while stirring constantly.
  2. Add the glucose syrup and continue cooking to 140°C/284°F over moderate heat while stirring.
  3. Add the salt and continue cooking to 145°C/293°F. Stir in the vanilla extract.
  4. Pour the mixture into a 12"x12"x1/4" frame placed on oiled parchment.
  5. Allow to cool to a plastic consistency. Roll repeatedly with a caramel cutter to mark into pillow-shaped squares.
  6. When cooled completely, break into squares along the lines. Wrap immediately to protect from humidity.
  7. The toffee drops may be dipped halfway in chocolate, if desired.

Recipe taken from: Chocolates & Confections