Chocolate toffee with muscovado sugar

makes about 40

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100g Butter
20g Cacao
200ml Whipping Cream
210g Siúcra Rich Dark Brown Sugar
7 tablespoons Maple Syrup
1/2 tsp Vanilla Extract
100g Dark Chocolate for decoration


Combine all the ingredients except the chocolate in a heavy-bottomed saucepan and bring to the boil.

Simmer, stirring occasionally, until the temperature reaches 125°C. It is easiest to do this using a cooking thermometer.

Otherwise, test the toffee by dropping a little of the mixture into a glass of cold water. If it makes a round, medium-soft ball, the toffee is ready. It will take about 30-40 minutes for the toffee to reach the right temperature.

Pour the toffee into a parchment-lined pan and leave to set. Cut into pieces.

Melt the chocolate over a water bath and dip the toffees in the chocolate. Allow to cool on a rack.

If you like, wrap the toffees in pretty paper.

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