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.
Here you can find both satisfying and sweet treats for a very happy Easter weekend.
Time for citrus
Is there anything better than to start the morning with homemade marmalade on your toast. Let the season's citrus fruits inspire you.
Inspired by the Japanese breakfast staple, Puffed Pancakes with Strawberries, Cinnamon Syrup and Lemon Cream, served warm and straight from the pan are sure to be a winner with all the family.
Mmm! What could be better than a rich, sumptuous chocolate cake to lift the spirits – either as an indulgent treat or to round off a meal.
Cheesecakes of every kind
How about serving up a creamy, tangy cheesecake rather than a regular cake at your party? Cheesecakes come in many different variations, forms and flavours.