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Chocolate and hazelnut toffees

Preparation time: 5 min

Cooking time: +/- 30 min

Ingredients
300 ml cream
300 ml sugar
100 ml golden syrup
30 ml cocoa
15 ml white vinegar
100 g hazelnuts, coarsely chopped

Method:
Grease a fairly shallow 20 cm x 20 cm container with butter or margarine. Mix the cream, sugar, golden syrup and cocoa together in a saucepan and bring to the boil. Stir continuously to dissolve the sugar before the mixture comes to the boil. Add the white vinegar and mix. Boil until the mixture reaches the soft-ball stage. (Drop a little of the mixture into a cold water. If the mixture can be shaped into a soft ball it is ready.) Add the nuts and mix. Pour into the prepared container and cool. Mark into squares before the mixture cools completely and cut into squares when cold. Otherwise, break the toffee into pieces. Wrap each piece in cellophane and store in a container in the fridge.

Recipe From : YOU December 23, 1993

Recipe from YOU : December 23, 1993 See what YOU has in store this month. Subscribe now and save!