Pulled Butter Toffee

Preparation info

  • Difficulty


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By Peter Gilmore

Published 2014

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  • 100 g ( oz) trimoline (inverted sugar syrup)
  • 100 g ( oz) liquid glucose
  • 60 g ( oz) unsalted butter, softened
  • ¼ teaspoon salt
  • ½ vanilla bean, seeds only
  • 20 ml (¾ fl oz) water


Put all ingredients in a large heavy-based saucepan over high heat and whisk well to combine. Continue to whisk periodically, while you bring the temperature to 150°C (300°F): when it reaches this point it should be a nice golden colour.

Lay silicone paper on a heatproof bench and carefully pour the mixture onto the paper. Place another sheet of silicone paper on top of the mixture and use a rolling pin to roll out to about a 5 mm (¼ inch) thickness. Be careful, as the mixture is extremely hot. Allow the toffee to cool. Once cooled break into roughly 5 cm (2 inch) square pieces.

Put a couple of pieces at a time on a baking tray lined with a silicone baking mat. Place in a 170°C (325°F/Gas 3) oven for 2–3 minutes. Remove from the oven. When just cool enough to handle but still quite warm, use your hands to pull the edges of the toffee apart. You need to pull it until it is almost see-through. Cut the thick edges off with a pair of scissors. Repeat this process with the remaining pieces. Store the toffee shards in an airtight container with silica gel until required.