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.





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  • 50 g butter
  • 50 g honey
  • 50 g dark chocolate (cooking)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Melt 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.