Is it me or have I become a chocoaholic lately?
choc-covered maple sponge toffee
2 cups white sugar
1/2 cup honey
1/3 cup maple syrup
1 tbsp baking soda
400g dark chocolate, melted
Place the sugar, honey, maple syrup and butter in a large saucepan over medium heat and stir with a metal spoon until the sugar is dissolved. Place a candy thermometer in the saucepan and simmer for 7-8 min or until mixture reaches 150c. Remove the thermometer and pan from the heat. Add the baking soda and mix until golden and foamy. Pour into a 20cm x 30cm lined baking tin. Set for 30min. Melt chocolate in a double broiler then spread over the toffee and let set for 1hour or until set. Remove from tin and break into pieces.
recipe adapted from Donna Hay
A couple of days ago four fab food bloggers and I were featured on the Style At Home site with five fab fall recipes. Head on over and check it out!