These are such fun. They are hard, so roll them into very small balls so they are bite-sized and don't pull your teeth out! They make beautiful gifts if wrapped up in cellophane and tied with a ribbon or put into glass jars and decorated with ribbon.
- For the toffee:
- 250 ml (8 fl oz) double cream
- 300 g (9 oz) caster sugar
- 55 g (2 oz) cocoa powder
- 1 tbsp honey
- 25 g (1 oz) butter
- for the coating:
- 115 g (4 oz) good-quality plain chocolate, chopped hundreds and thousands
- to decorate:
- 115 g (4 oz) milk chocolate grated white chocolate (optional)
- Put all the toffee ingredients into a large saucepan and melt together over a medium heat, stirring continuously until all the sugar has dissolved. Bring to the boil and then simmer until the mixture reaches 116°C (240°F) on a sugar thermometer, stirring occasionally.
- Allow to cool to a comfortable temperature so that you can handle the mixture, but don't allow the mixture to cool so much that it starts to set. Roll pieces of the warm mixture with your fingers to make very small, bite-sized balls. Place the balls on a sheet of greaseproof paper and leave to cool completely.
- Put the chocolate into a bain-marie or a bowl set over a saucepan of simmering water. Do not allow the bowl to touch the water. Heat gently until the chocolate is completely melted. Remove from the heat.
- Dip the toffee balls one by one into the chocolate, then drop each ball into a small cup and sprinkle with hundreds and thousands. Swirl the ball around in the cup so that the hundreds and thousands coat it, then place the ball on a sheet of greaseproof paper to set. Store in an airtight container.
Nicki Trench's recipes for homemade, old-fashioned sweetie treats are perfect as presents or make them with the kids and keep them for yourselves ...
Sweet Temptation by Nicki Trench is published by Cico Books and is available, for £9.99 hardback, from all good bookshops.
- words Nicki Trench
- photos David Merewether