Toffee Toffee
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A rich and indulgent treat that combines the best of toffee in one decadent dessert.
Ella x
Ingredients
- 400butter
- 200 mlgolden syrup
- 600 ggranulated sugar
- 150 glight brown sugar
- 250 gall purpose flour
- 3 gbaking soda
- 1 gsalt
- 4 egglarge eggs
- 200unsalted butter
- 300 gdark chocolate chips
- 150 gtoffee bits
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking tray with parchment paper.
Tip: Use a dark baking tray to achieve a rich toffee color.
- 2
In a large saucepan, combine the golden syrup, granulated sugar, and light brown sugar. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Be patient, as this step can take about 10-15 minutes.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
- 4
Remove the saucepan from the heat and stir in the butter and toffee bits until they have melted and the mixture is smooth.
Tip: Use a spatula to scrape the bottom of the saucepan and incorporate all the ingredients.
- 5
Let the mixture cool slightly, then stir in the flour, baking soda, and salt until well combined.
Tip: Don't overmix the batter, as this can lead to a tough toffee.
- 6
Add the large eggs one at a time, stirring well after each addition.
Tip: Make sure each egg is fully incorporated before adding the next.
- 7
Pour the batter into the prepared baking tray and smooth the top.
Tip: Use a spatula to spread the batter evenly and create a smooth surface.
- 8
Bake the toffee for 25-30 minutes, or until it is golden brown and set.
Tip: Don't overbake, as this can cause the toffee to become too hard.
- 9
Remove the baking tray from the oven and let the toffee cool completely in the tray.
Tip: Use a spatula to loosen the toffee from the parchment paper.
- 10
Once the toffee is cool, melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir the melted chocolate until it is smooth and glossy.
- 11
Pour the melted chocolate over the cooled toffee and smooth the top.
Tip: Use a spatula to spread the chocolate evenly and create a smooth surface.
- 12
Refrigerate the toffee for at least 30 minutes to allow the chocolate to set.
Tip: Cut the toffee into desired shapes and sizes before serving.
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