Toffee is a must for this time of year. There's something about the rich, buttery flavour that helps to signal a proper shift into autumn. These morsels are very simple, but require a bit of pot watching (put that phone away) and time.
We've included chunks of chocolate because it makes the toffee bites so moreish. Wrapped in greaseproof paper with a ribbon and a little hammer, the whole unbroken slab is a great seasonal gift. You'll need a sugar thermometer for best results.
Ingredients
- 200g caster sugar
- 60ml water
- 250g unsalted butter
- Pinch salt
- 1 tbsp treacle
- 1 tbsp golden syrup
- 150g dark chocolate
Method
1. Line a 20cm square tin and grease lightly. Roughly chop the chocolate and add it to the bottom of the tin.
2. Warm the sugar, treacle, syrup, salt, water and butter in a heavy-bottomed pan over a low heat – do not stir. Once all the butter and sugar have dissolved, bring to the boil, cooking until the mix reaches 150C on a sugar thermometer. Immediately pour over the chocolate in the prepared tin and leave to set hard – around three hours.
3. Break into bite-sized chunks with a hammer or rolling pin and store in an airtight container or seal in plastic bags or greaseproof to gift.
