Homemade toffee

By Hope Malau
07 September 2015

This toffee is a caramel and chocolate dream.

Serves: 6

Preparation: 5 min

Cooking: 20 min

Chilling: 2 hrs 30 min

500 ml (1 c) sugar

250 g butter

60 ml (¼ c) water

5 ml (1 t) vanilla essence

60 ml (¼ c) almonds, chopped

300 g milk chocolate

1. Combine sugar, butter and water over medium heat until sugar dissolves.

2. Continue cooking until it starts to change colour. Remove from heat and stir in the vanilla.

3. Pour onto a greased 10 x 10-cm pan. Allow to cool. Sprinkle the nuts over.

4. Melt the chocolate over a pot of simmering water until smooth. Pour over the nuts and chill for 2 hours. Cut and serve.

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