see demo in Confectionary 101
- 265 g sugar (1 1/4 cups)
- 100 g glucose (white corn syrup) (1/3 cup)
- 75 g water (1/3 cup)
- 225 g butter (1 cup)
- 1/4 tsp baking soda
- 1-1/2 c almonds, toasted, chopped
- 285 g bittersweet chocolate (10 oz)
- cocoa for sprinkling
When it reaches 300 F remove from heat, stir in baking soda quickly and pour out on to parchment or oiled baking sheet or marble slab. Spread out quickly before hardens.
Let cool. Sprinkle some cocoa on to toffee and brush over surface to blot up any oil.
Temper chocolate, spread over surface, top with chopped almonds and press into surface.
When chocolate has hardened break toffee into chunks. Let sit for a couple of days if possible to improve grain.
( RG1834 )