Chocolate toffee

Home-made chocolate toffee is a Christmas treat that is tasty all year round. Keep an eye on the consistency of your chocolate toffee by performing a simple ball test. Read more in the recipe below.

Makes 20-25

40 minutes

Rating (3 ratings)


200 ml cream
140 g Dansukker Light Syrup
4 tbsp Dansukker Glucose Syrup
85 g Dansukker Granulated Sugar
2 tbsp cocoa powder

Optional flavouring
1/2 chilli, finely chopped
60 g peppermint candy sticks, crushed
50 g liquorice, chopped
2 tsp ground cardamom
Aluminium foil
Greaseproof paper


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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