Quick, easy and superb salted chocolate toffee
This savory chocolate toffee is incredibly quick, delicious and easy to make – we’ve become addicted to it. It will most likely appear on some of our desserts in the future! Serve it soft or chilled (hard), pipe it out as a topping on a mud cake or brownie, or simply make it into wrapped chocolate toffee sweets. The sky’s the limit!
- 350 g caster sugar
- 375 g double cream
- 75 g glucose
- 100 g Butter
- 4 g Salt
- 50 g Chocolate (use a better quality chocolate, preferably cocoa content above 50%)
Melt the sugar in a thick-bottomed saucepan – cook to 190°C. Add the double cream, glucose and salt and bring to the boil again until the toffee reaches 112°C. Remove the saucepan from the heat and add the chocolate and mix with a vertical blender to a nice smooth consistency. Allow to cool slightly and then place the toffee in a piping bag if you want to use it as a topping. If you’re making wrapped toffee sweets, spread it out on a baking sheet lined with parchment paper. Allow to set and then cut into pieces of the desired size – then store in the fridge for good shelf life.
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