If you’re a child of the 70’s, then you remember the home-made toffees in patty cases covered in 100’s and 1000’s at the primary school fete.
Here’s a sophisticated version for the grown up child in you.
Made with The Sugar Breakup Dextrose, we’ve made them treat size, thin & decadent, with nuts & a fine line of dark chocolate.
- Serves: 20 pieces
- Prep time: 20 minutes
- Cooking time on stove top: 12-15 minutes
- Cookware: heavy based saucepan
- Tin: lamington tray lined with baking paper
- Difficulty: easy but be extremely careful with the hot toffee
1/2 cup water
1 1/2 cup The Sugar Breakup Dextrose
1 tablespoon vinegar
1/2 cup mixed nuts, seeds, coconut of your choice
10g melted dark chocolate
Putting it together
- Line a lamington tray with baking paper and get your mixed seed and nuts measured out.
- In a heavy based saucepan, place dextrose, water and vinegar and on low heat stir until dextrose has dissolved.
- Bring to the boil and then don’t stir (as it boils for 10-15 mins). Watch for the colour to suddenly darken and then place some toffee into a glass of cold water. If it snap sets, the toffee is ready.
- Take off the heat and pour very carefully into the lamington tin.
- Let it sit for 1-2 mins, then gently sprinkle your seed and nut mix over the setting toffee. Don’t use your fingers to press it in. If tempted to touch it use the back of a spoon.
- Let it set for 15-20 mins. Once set, break it into treat sizes pieces. It’s so thin you can break it with your fingers.
- Put the pieces onto grease proof paper and drizzle or splash the melted dark chocolate over the top. You only need a little bit to add a decadent touch.