Fight, butter in the caramel and toffee….not good.
Would you like toffee and caramel as in the past, it is this simple recipe that comes.

Buckling:
3 cup cream
3 cup sugar
3 dl shingle
1 vanilla (1,5 tbsp vanilla sugar if you cook everything at once while)

Heat the cream in a saucepan and add the split vanilla pod together with all the seeds.
Melt the sugar in a separate heavy saucepan.
Pour the syrup into sugar pot and cook for about 10 minutes.
Remove the vanilla pod and pour gently into the icing sugar / syrup pan.
Wooden 45 min to 60 min on low heat.

122 grader The crack becomes quite soft.

125 grader The crack becomes tough without hard surface.

126–130 grader The crack gets tougher and a little hard in the texture

130–145 grader There will be hard carbons that are a little tough in the middle instead of soft crack.

150–160 grader The crack becomes as hard as the candies.

Stir…yes you do this every now and then during cooking time…
The cult test applies if you do not have a thermometer (desired texture according to degrees above) to make sure it's done

Wheels:
Same as above but at the end of cooking, add the 1-2 msk kakao.

Thus no butter!!

Be Careful Out There !
ASu