Toffee Pralines

Instructions

1. 1

   Line a baking tray with parchment paper and set aside.

2. 2

   In a medium saucepan, combine the Golden Syrup, Light Brown Sugar, and Caster Sugar. Place over medium heat and stir until the sugar has dissolved.

   Tip: Be patient and ensure the sugar has fully dissolved.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the toffee reaches 150°C on a candy thermometer.

   Tip: Remove from heat as soon as the toffee reaches the correct temperature.

4. 4

   Remove the saucepan from the heat and carefully pour in the Unsalted Butter, stirring until it has melted and the toffee is smooth.

   Tip: Be cautious as the mixture will bubble and steam vigorously.

5. 5

   Stir in the Double Cream and let cool slightly, until the mixture reaches 115°C.

   Tip: This will help prevent the toffee from crystallizing.

6. 6

   Stir in the Sea Salt and Large Eggs until well combined.

   Tip: Ensure the eggs are fully incorporated for a smooth toffee.

7. 7

   Line a baking tray with parchment paper or a silicone mat and spread the toffee mixture evenly into a rectangle.

8. 8

   Allow the toffee to cool and set completely, about 30 minutes.

   Tip: This will help it hold its shape.

9. 9

   In a separate bowl, mix together the All-Purpose Flour, Confectioners' Sugar, and Baking Soda.

   Tip: Use a whisk or spatula to mix until well combined.

10. 10

    Roll the cooled toffee into small balls, about 1 inch in diameter, and then roll each ball in the flour mixture to coat.

    Tip: This will help the toffee pralines retain their shape.

11. 11

    Place the coated toffee pralines on the prepared baking tray and refrigerate for at least 30 minutes to set.

    Tip: This will help the pralines hold their shape.

12. 12

    Melt the Milk Chocolate Chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

    Tip: Ensure the chocolate is melted and smooth before coating the pralines.

13. 13

    Dip each toffee praline into the melted chocolate, using a fork or dipping tool to coat evenly.

    Tip: Tap off any excess chocolate by gently tapping the fork or dipping tool against the side of the bowl.

14. 14

    Place the coated toffee pralines on a piece of parchment paper or a silicone mat and refrigerate for at least 30 minutes to set.

    Tip: This will help the chocolate set properly.

15. 15

    Break the chocolate coating and sprinkle over the pralines, then serve.

    Tip: Optional: add a pinch of flaky sea salt on top for extra flavor.