Name: Toffeecomb with chocolate dip
Cook time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 1 cup (220g) caster sugar; 1/4 cup (90g) golden syrup; 1 tablespoon water; 1 tablespoon baking soda; 125 gram dark eating (semi-sweet) chocolate, melted; 2 tablespoon pouring cream

Ingredients

1 cup (220g) caster sugar

1/4 cup (90g) golden syrup

1 tablespoon water

1 tablespoon baking soda

125 gram dark eating (semi-sweet) chocolate, melted

2 tablespoon pouring cream

Method

1.Grease 19cm x 29cm slice pan.

2.Combine sugar, syrup and the water in medium heavy-based saucepan; stir over heat, without boiling, until sugar dissolves.

3.Place candy thermometer in syrup, bring to the boil; boil 5 minutes or until temperature reaches 148°C/298°F.

4.Remove pan from heat; immediately stir in soda.

5.Using metal spatula, quickly spread mixture into pan; cool at room temperature.

6.Break toffeecomb into pieces. Serve with combined chocolate and cream.

It is important to use a candy thermometer in this recipe in order to get the correct consistency when making the toffee.
Note

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Ingredients

Method

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