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White chocolate and vanilla toffee

For around 48 pieces:

250g cream 35%

187g sugar

25g inverted sugar

175g glucose

10g butter 82%

2 Vanilla bean d' Epices mille saveurs

150g White chocolate 31% Cémoi

In a saucepan, cook with a whisk together until 113°C , cream, sugar, invert sugar, glucose and butter. Then remove from the heat and add the white chocolate and the scraped vanilla beans, combine. Pour into a 16cm square frame 2cm high. Once cold (minimum 12h) cut into rectangles, then pack in confectionery papers (I take them from cook-shop )


Feel free to replicate the recipe, and share it on your social networks by tagging with the hashtag #lifeissweet .

I also put a link to the site that sells this beautiful vanilla from Madagascar:

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