Ingredients:
1 cup of butter
1 cup of caster sugar
1 cup of dark brown sugar
1 cup of golden syrup
1 x 14 ounce tin of sweetened condensed milk
2 oz dark chocolate
1 tsp vanilla extract
Method:
Line 8-inch-square baking tin with foil and butter
Put the butter, caster sugar, brown sugar and corn syrup into a good quality heavy pan – to hold about 5 pints
Cook over medium heat, stirring constantly, until mixture comes to the boil and the butter has melted
Stir in the condensed milk and chocolate. Continue stirring all the time until the chocolate has melted
Cook over a gentle heat – stirring all the time – mixture reaches 245° Fahrenheit on a sugar thermometer. This should take around 20 minutes. Immediately remove the pan from the heat and stir in the vanilla extract, pour into the prepared baking tin and leave to cool
Remove from the tin – take off the foil and cut the caramel into 1” squares. Wrap individually in sweet papers and put into an airtight tin, (if liked, coat in chocolate)
Tempering Chocolate – 12 fl oz rich dark chocolate 70% cocoa solids – If melting chocolate for coating or decoration and you want it to stay glossy, temper it first. Tempering involves melting the chocolate, cooling it to 28 degrees Celsius, then reheating it again to 31 degrees Celsius before use in order to stabilise the cocoa butter crystals
Melt the chocolate – following the tempering instructions above – dip the toffee into the melted chocolate – then place on baking parchment or greaseproof paper to allow the chocolate to set