Name: London Fog Toffee with Earl Grey Infusion
Prep time: 15 min
Cook time: 20 min
Total time: 75 min
Yield: approx. 20 pieces
Cuisine: British cuisine
Ingredients: 1 cup butter (unsalted, softened); 2 cup sugar (granulated); 0.5 cup light corn syrup; 0.25 cup water; 2 tbsp earl grey tea leaves (loose leaf, finely ground or chopped); 1 tsp vanilla extract; 6 oz white chocolate (good quality, chopped or chips); 1 tbsp lavender buds (culinary grade, for garnish)

Warm, golden-brown slabs of toffee, flecked with dark bits, rest invitingly on a white plate, hinting at a rich, comforting Earl Grey flavor.

Experience the comforting elegance of London Fog Toffee, a delightful candy inspired by the classic tea latte. This brittle toffee base is infused with the fragrant bergamot notes of Earl Grey tea, topped with creamy white chocolate swirls, and finished with delicate lavender buds for a sophisticated floral touch. Its crisp texture melts in your mouth, offering a refined and memorable confectionary experience perfect for afternoon tea or a special gift.

Preparation time: 15 min
Cooking time: 20 min
Total time: 1 hr 15 min
Servings: 20

Instructions

Prepare for Toffee

1Line a baking sheet (10x15 inches or similar) with parchment paper or a silicone baking mat. Lightly grease the parchment paper or mat.
2In a small bowl, whisk together the butter and Earl Grey tea leaves until well combined.

Cook the Toffee

1In a heavy-bottomed saucepan, combine the sugar, light corn syrup, and water. Stir gently until the sugar is moistened.
2Cook over medium-high heat, stirring occasionally until the sugar dissolves. Once dissolved, stop stirring and attach a candy thermometer to the side of the pan, ensuring the tip is submerged in the syrup.
3Boil the syrup without stirring until it reaches 300°F (150°C) on the candy thermometer (hard crack stage). This will take approximately 15-20 minutes.
4Once the syrup reaches 300°F, immediately remove the pan from the heat. Carefully stir in the prepared butter and Earl Grey mixture. Be cautious as it will bubble vigorously. Stir until the butter is fully melted and incorporated.
5Continue to cook, stirring constantly, until the mixture reaches 310°F (155°C). This usually only takes another 1-3 minutes.
6Remove from heat and quickly stir in the vanilla extract.

Assemble and Cool

1Pour the hot toffee mixture immediately onto the prepared baking sheet. Tilt the sheet to spread the toffee into an even layer, about 1/4-inch thick. Work quickly as the toffee will start to set.
2While the toffee is still hot and pourable, scatter the white chocolate chips or chopped white chocolate evenly over the surface.
3Let the chocolate sit for 1-2 minutes to soften, then gently swirl it into the toffee using a toothpick or small offset spatula to create a marbled effect.
4Immediately sprinkle the lavender buds over the swirled chocolate. Press them gently into the surface if needed.
5Let the toffee cool completely at room temperature for at least 1 hour, or until hardened. Do not refrigerate, as this can cause the toffee to become sticky.
6Once firm, break the toffee into pieces. Store in an airtight container at room temperature.

Instructions

Prepare for Toffee

1Line a baking sheet (10x15 inches or similar) with parchment paper or a silicone baking mat. Lightly grease the parchment paper or mat.
2In a small bowl, whisk together the butter and Earl Grey tea leaves until well combined.

Cook the Toffee

1In a heavy-bottomed saucepan, combine the sugar, light corn syrup, and water. Stir gently until the sugar is moistened.
2Cook over medium-high heat, stirring occasionally until the sugar dissolves. Once dissolved, stop stirring and attach a candy thermometer to the side of the pan, ensuring the tip is submerged in the syrup.
3Boil the syrup without stirring until it reaches 300°F (150°C) on the candy thermometer (hard crack stage). This will take approximately 15-20 minutes.
4Once the syrup reaches 300°F, immediately remove the pan from the heat. Carefully stir in the prepared butter and Earl Grey mixture. Be cautious as it will bubble vigorously. Stir until the butter is fully melted and incorporated.
5Continue to cook, stirring constantly, until the mixture reaches 310°F (155°C). This usually only takes another 1-3 minutes.
6Remove from heat and quickly stir in the vanilla extract.

Assemble and Cool

1Pour the hot toffee mixture immediately onto the prepared baking sheet. Tilt the sheet to spread the toffee into an even layer, about 1/4-inch thick. Work quickly as the toffee will start to set.
2While the toffee is still hot and pourable, scatter the white chocolate chips or chopped white chocolate evenly over the surface.
3Let the chocolate sit for 1-2 minutes to soften, then gently swirl it into the toffee using a toothpick or small offset spatula to create a marbled effect.
4Immediately sprinkle the lavender buds over the swirled chocolate. Press them gently into the surface if needed.
5Let the toffee cool completely at room temperature for at least 1 hour, or until hardened. Do not refrigerate, as this can cause the toffee to become sticky.
6Once firm, break the toffee into pieces. Store in an airtight container at room temperature.

Nutrition Information

Calories: 180 kcal
Protein: 1 g
Fat: 7 g
Carbs: 28 g

Nutrient	Per serving
Calories	180 kcal
Protein	1 g
Fat	7 g
Carbs	28 g

Tips

Ensure all ingredients are measured and ready before you start cooking the sugar syrup.
Use a heavy-bottomed saucepan for even heat distribution and to prevent scorching the sugar.
Serve as an elegant accompaniment to tea or coffee, or as a sophisticated homemade gift.