Ingredients:
200g caster sugar
60ml golden syrup
60ml water
15 ml bicarbonate of soda
100-200g good quality dark chocolate, melted
Method
Put the sugar and syrup into a saucepan on a low heat and stir together until
the sugar has melted.
Turn the heat up and bring to a boil. Cook the mixture until it reaches
hard crack stage (about 150°C)
Remove from the heat and whisk in the bicarb. Pour it onto a prepared
piece of lightly greased tin foil, and allow it to set and cool before breaking
it into splinters and dipping it in the chocolate.
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