Thursday, 20 January 2011

His results - Chocolate-Covered Pretzel Toffee

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This stuff is, I would say, dangerously easy to make. It's also fairly amazing that you can fit such a shockingly large amount of sugar and fat in such a small finished product.

I made double the recipe and was glad I did. I took a large amount of it to work and used a bit to repay a couple of favours I owed.

For those of you familiar with it the taste was a lot like Thornton's special toffee. In texture it was a bit more brittle and a little less chewy although it stuck in the teeth nicely. If I made it again I'd take it off the heat a degree or two lower.

It was lovely stuff.

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