200 ml cream
140 g Dansukker Light Syrup
4 tbsp Dansukker Glucose Syrup
85 g Dansukker Granulated Sugar
2 tbsp cocoa powder
1/2 chilli, finely chopped
60 g peppermint candy sticks, crushed
50 g liquorice, chopped
2 tsp ground cardamom
Combine all the ingredients in a heavy-bottomed saucepan. Add your chosen flavouring.
Boil on low heat for about 20 minutes, until the thermometer shows 120 °C. The easiest way is to use a home thermometer or you can do a ball test. Drop a little of the mixture into a glass of cold water. If it makes a round, medium-soft ball, the toffee is ready.
Pour the mixture on to a large greased sheet of aluminium foil. Leave the toffee to cool. Cut into pieces and wrap in greaseproof paper.
Garnish the chilli toffee with chilli flan for a slightly stronger flavour.
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