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Chocolate and hazelnut toffees

Recipe from: 12/23/1993 12:00:00 AM
Ingredients 6
Servings 0
Time 5 min


  • 300
  • 300
  • 100
    golden syrup
  • 30
  • 15
    white vinegar
  • 100
    hazelnuts, coarsely chopped


+/- 30 min
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.


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