Chocolate mint toffee
Ingredients
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%
Instructions
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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