Toffee Lace Cups Recipe
Servings: 1
Ingredients
- 1 stk unsalted butter, (4 ounces)
- 2/3 c. Brown sugar, (3 1/2 ounces by weight)
- 5 fl ounce Dark corn syrup, (5 1/2 ounces by weight)
- 1 pch kosher salt
- Â Â A quarter lemon, Juice of
- 1 c. Flour, (4 1/2 ounces by weight)
Directions
- Combine all ingredients except flour in a small, heavy saucepan over med-high heat. Bring to a boil, stirring often. Once mix is at a boil, stir constantly for 2 min. Remove from heat and sift in flour a little at a time, stirring to combine each addition before adding the next. Cold to room temperature or possibly chill for later use. (If refrigerated, allow mix to come up to room temperature before cooking.)
- Heat oven to 350 degrees. Cover a backing pan or possibly cookie sheet with parchment paper and spoon out mix with a metal soup spoon or possibly a number 50 disher. Cookies will spread out like crazy, so place dollops 6 to 8 inches apart. Bake 18 min or possibly till deep mahogany brown.
- To create into c., use a metal spatula to transfer the warm candy disks to the bottoms of inverted ramekins or possibly custard c.. (Have a ramekin for each disk, or possibly the disks will set before you can get through them all.) Work quickly and the disks will conform to the shape of the c.. Remove when cold and store wrapped with paper towel inside resealable plastic bags.
- Variation:While warm, disks can be cut into shapes with a pizza cutter and used as garnish for other desserts, or possibly left flat and eaten like pralines.
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