Ingredients;
- 2 cups (440g) sugar
- ¼ teaspoon cream of tartar
- ½ cup (125ml) water
- 2 tablespoons golden syrup
- 60g butter, chopped
- 1½ cups walnuts
- ½ teaspoon bicarbonate of soda
- 150g dark chocolate
Method:
1 - Line a baking tray with non-stick baking paper.
2 - Combine the sugar, cream of tartar and water in a medium saucepan. Stir over a low heat until sugar is dissolved. Brush down sides of pan with a pastry brush dipped in water to dissolve any sugar crystals stuck on the side of the pan.
3 - Bring to boil; boil, uncovered, for about 10 minutes or until the mixture turns golden brown and reaches 149°C on a sugar thermometer. This is called the hard crack stage.
4 - Remove the pan from the heat and stir in golden syrup and butter, return pan to heat and boil for a further minute. Remove the pan and add combined nuts and soda; stir until well combined.
5 - Pour into lined baking tray; cool 10 minutes. Mark into small squares; cool completely. Break into pieces along lines once cool.
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