Ingredients:
200g sugar
160ml golden syrup
360ml single cream
45g dark chocolate (at least 70% cocoa solids), melted
1 1/2 tbsp vanilla extract
pinch of salt
Method:
Add the golden syrup, sugar and 60ml cream to a pan over moderate heat. Cook with constant stirring until the sugar dissolves then reduce the heat to low and cook, stirring frequently until the temperature reaches 114°C (the Soft-Ball Stage), as measured on a confectioner's thermometer. Now add 120ml cream and stir to blend. Continue cooking and stirring frequently until the mixture reaches the soft ball stage again (114°C).
Now add the remaining cream and the melted chocolate. Continue cooking, stirring constantly, until the mixture becomes very thick and a drop of the mixture placed in cold water firms-up immediately. Take the pan off the heat and quickly stir-in the vanilla extract and salt. Immediately pour the toffee into a well-buttered 20 x 20cm pan.
Allow the toffee to cool completely then cut into 2.5cm squares. Wrap each piece in waxed paper or clingfilm and store in an air-tight jar.
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