Toffee with malted milk

Ingredients:

• 3 tbsp. sugar
• 1 cup of butter
• 1 cup heavy cream
• 2 tsp vanilla extract
• A pinch of salt
• 1 tbsp. milk chocolate granules
• 1 tbsp. white chocolate granules
• 1 jar (200 g) of creamy marshmallows
• 1/4 tbsp. malted milk powder
• 1 cup chocolate-covered malt balls, broken into pieces
• 2 cups vanilla ice cream, for serving
• Special equipment: caramel thermometer

Preparation:

1. Lightly spray a 9x13-inch pan with cooking spray, then line it with parchment paper, allowing the paper to hang over all sides (this will make it easier to remove the toffee from the pan).
2. Combine the sugar, butter, cream, vanilla extract, and salt in a large saucepan and heat over high heat. Bring to a boil, then cook until the temperature reaches 115°C (230°F) on a candy thermometer, about 4 minutes.
3. Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, combine the milk and white chocolate, marshmallow fluff, and malted milk powder. Mixing on low speed, gradually pour in the boiling caramel and mix thoroughly.
4. Place the toffee into the prepared pan; tap the pan on the countertop to level the mixture. Sprinkle the crushed crunchy balls evenly over the toffee and press them lightly into the toffee.
5. Refrigerate for about 3 hours until the toffee is completely set. Remove from the pan and cut into squares.
6. Serve with vanilla ice cream. Store any remaining toffee in an airtight container.