Jamon Serrano Toffee

Thanks to Cynthia Wong of Life Raft Treats for this sweet and savory toffee recipe.

Prep Time
10 min
Cook Time
40 min
Recipe by
Cynthia Wong
Life Raft Treats
Charleston, SC

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
Preheat oven to 200°F. Line a baking sheet with parchment paper.
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.
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.
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.
Pour the toffee out onto the prepared sheet. Cool completely and then break into pieces.