Tameletjie (South African Toffee)

🧂 Ingredients

• 500g Granulated Sugar(Ensure it's granulated sugar for best results.)
• 50g Unsalted Butter(Cut into small cubes for easier melting.)
• 1 tbsp White Vinegar(Adds a slight tang and helps prevent crystallization.)
• 2 tbsp Golden Syrup(Provides moisture and contributes to the caramel flavor. Molasses can be substituted but will alter the flavor and color.)

👨‍🍳 Instructions

1. 1

   Prepare your equipment: Lightly grease a baking sheet or a shallow baking pan (approximately 20x30 cm or 8x12 inches) with butter or cooking spray. Have a candy thermometer ready.

   ⏱️ 2 minutes
2. 2

   Combine ingredients: In a heavy-bottomed saucepan, combine the granulated sugar, cubed butter, white vinegar, and golden syrup. Stir gently to combine the ingredients before placing the pot over medium heat.

   ⏱️ 3 minutes
3. 3

   Cook the mixture: Stir the mixture constantly as it heats up. Once the sugar begins to dissolve and the butter has melted, stop stirring and allow the mixture to boil. Attach your candy thermometer to the side of the pot, ensuring the tip is submerged in the syrup but not touching the bottom.

   ⏱️ 15-20 minutes
4. 4

   Reach hard crack stage: Continue to boil the syrup without stirring until it reaches the 'hard crack' stage. This is approximately 150°C (300°F). The syrup will turn a deep amber color, and a small amount dropped into cold water will form hard, brittle threads. Watch carefully to prevent burning.

   ⏱️ 5-10 minutes
5. 5

   Pour and score: Immediately remove the saucepan from the heat. Carefully and slowly pour the hot caramel mixture onto the prepared greased pan. Do not spread it with a utensil, as this can cause it to crystallize. Tilt the pan gently if needed to even out the pour. As the surface begins to set but is still slightly soft (about 5-10 minutes after pouring), use a lightly oiled knife or a pizza cutter to score the toffee into desired shapes (squares or diamonds).

   ⏱️ 5 minutes
6. 6

   Cool and break: Allow the Tameletjie to cool completely at room temperature until it is hard and brittle. Once fully hardened, break it along the scored lines into individual pieces.

   ⏱️ 15-20 minutes (cooling)

💡 Pro Tips

• ✓The 'hard crack' stage is crucial for achieving the correct brittle texture. Use a candy thermometer for accuracy.
• ✓Be patient and stir constantly during the initial heating phase to ensure even melting and prevent scorching.
• ✓Handle the hot caramel with extreme caution as it can cause severe burns.
• ✓Store Tameletjie in an airtight container at room temperature to prevent it from becoming sticky due to humidity.

🔄 Variations

• Add 1 teaspoon of grated fresh ginger to the sugar mixture in Step 2 for a spicy kick.
• Add 1/2 teaspoon of anise extract or 1 teaspoon of crushed aniseed to the sugar mixture in Step 2 for a licorice flavor.

🥗 Nutrition

Per serving