Chocolate mint toffee

makes about 35

Rating (7 ratings)


50 ml Dansukker Granulated Sugar
100 ml Dansukker Light Syrup, organic if preferred
50 ml Dansukker Glucose Syrup
300 ml whipping cream
2 tbsp cocoa powder
8 After Eights
1 ml acetic acid 24%


Combine the sugar, both types of syrup, cream and cocoa powder in a saucepan and boil for 20 minutes. Add the After Eights and acetic acid and stir. Cook for another 5 minutes. Do the ball test to check that the toffee consistency is right, or use a thermometer (120-125 °C). If not, cook for another minute until the right consistency is reached. Pour into a lightly oiled mould, approx. 15x20 cm. Leave to cool. Cut into pieces and wrap them in cellophane or parchment paper.

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