Servings
14
Prep Time
10 min
Cook Time
40 min
Recipe by
Cynthia Wong
Ingredients
| 1 oz. (28g) | Serrano ham or country ham, thinly sliced and trimmed of fat |
| 2 cups (400g) | granulated sugar |
| ½ cup (112g) | Plugrá® Premium Butter, unsalted |
| ⅓ cup (100g) | glucose or corn syrup |
| ¼ cup (113g) | water |
| ¼ tsp. (1g) | cream of tartar |
| 1 tsp. (4.8g) | baking soda, sifted |
| ¼ tsp. (1g) | fine sea salt |
Steps
| 1 |
Preheat oven to 200°F. Line a baking sheet with parchment paper.
|
| 2 |
Place the ham slices on a parchment-lined baking sheet in a single layer. Place the ham in the oven and bake until the slices are dry and crispy, but not browned, about 20-25 minutes.attachment on medium speed until light and fluffy. Scrape down the bowl, reduce speed to low and add molasses and eggs, beating until well blended.
|
| 3 |
Let the ham cool completely. Using a small spice grinder, pulverize the ham into a powder between additions. Remove the dough from the bowl and form into 2 discs, cover with plastic wrap and chill for 1 hour or until firm and easy to handle.
|
| 4 |
In a heavy-bottomed, tall-sided pot, place the sugar, butter, syrup, water and cream of tartar on medium heat. Cook until the mixture reaches 285°F on a candy thermometer. Remove from the heat and stir in the ham powder, followed by the baking soda and salt.
|
| 5 |
Pour the toffee out onto the prepared sheet. Cool completely and then break into pieces.
|
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