100 g butter
20 g cacao
200 ml whipping cream
210 g Dansukker Dark Muscovado Sugar
140 g Dansukker Organic Light Syrup
2 tsp Dansukker Vanilla Sugar
100 g dark chocolate for decoration
Combine all the ingredients except the chocolate in a heavy-bottomed saucepan and bring to the boil. Simmer, stirring occasionally, until the temperature reaches 125 °C. It’s easiest to do this using a cooking thermometer. Otherwise, test the toffee by dropping a little of the mixture into a glass of cold water. If it makes a round, medium-soft ball, the toffee is ready. It will take about 30-40 minutes for the toffee to reach the right temperature.
Pour the toffee into a parchment-lined pan and leave to set.
Cut into pieces.
Melt the chocolate over a water bath and dip the toffees in the chocolate. Allow to cool on a rack.
If you like, wrap the toffees in pretty paper.
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