Toffee Drops


Preparation info

  • Difficulty


  • Yield:

    182 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


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, melted, tempered, for dipping (optional) as needed


  1. Combine the sugar, milk, and cream in a heavy saucepan. Bring to a boil while stirring constantly.
  2. Add the glucose syrup and continue to cook over moderate heat to 140°C/284°F while stirring.
  3. Add the salt and continue cooking to 145°C/293°F.
  4. Remove from the heat and stir in the vanilla extract.
  5. Pour the mixture into a frame 12 × 12 × ¼ in set on oiled parchment paper.
  6. Allow to cool to a plastic consistency. Roll repeatedly with a 20-mm/⅞-in caramel cutter to deeply mark pillow-shaped squares.
  7. When cooled completely, break into pieces along the marks. Wrap immediately to protect from humidity.
  8. The toffee drops may be dipped halfway in tempered chocolate, if desired.