Chocolate toffee recipe
- Prep Time: 5 min(s)
- Cook Time: 10 min(s)
This is an old recipe I got from a book. It's my favorite, and if it fails to set it is great either on ice cream or stirred through softened ice cream that is then refrozen.
Ingredients50 gms butter
50 gms honey
50 gms dark chocolate (cooking)
PreparationMelt all ingredients together and bring to boil in a stainless steel pot, stirring carefully. When the mixture pulls together from the side remove from heat. Drip a bit onto a cold marble slab/chopping board or lined slice tin that has been in the freezer. If toffee sets pour the rest in, if it doesn't put back on heat & give it a bit longer. A sugar thermometer may help but it is mainly trial and error as it depends on the chocolate and butter as to when it will be ready to set. Score with a knife before it is fully set to make it easy to break up. Be careful not to burn the toffee mixture! For variety, spread crushed roasted nuts on the board or in the tin and pour the toffee mix over it.
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