- Dish type
- Frozen desserts
- Ice cream
- Ice cream toppings
This is a fail-safe recipe for chocolate toffee topping. It can be used in so many ways that it's always great to have to hand. Top ice cream, cakes, puddings or even mix into your next latte for a fabulous mocha treat!
16 people made this
- 250ml double cream
- 330g golden syrup
- 100g caster sugar
- 110g dark brown soft sugar
- 1/8 teaspoon salt
- 225g milk chocolate, chopped
- 50g butter
MethodPrep:10min ›Cook:10min ›Ready in:20min
- In a saucepan, stir together the cream, golden syrup, caster sugar, dark brown soft sugar and salt. Bring to a rolling boil over medium-high heat and continue to boil until it becomes thick and deep brown, 8 to 10 minutes. Remove from the heat and stir in the chocolate and butter until smooth.
To make a chocolate toffee latte:
Brew one or two shots of espresso. Mix with about 2 tablespoons of the syrup in the bottom of a coffee mug. Pour in 225ml of steamed milk and stir, lifting from the bottom of the mug, until blended. Top with whipped cream and chocolate shavings for a really extravagant drink.
Place the syrup in a squeeze bottle and keep in the refrigerator. Warm in the microwave or warm water bath before using.
Reviews & ratingsAverage global rating:(14)
Reviews in English (12)
by blessed momma
Soooo good! The flavor is great, the caramel and chocolate are well balanced. Two tips…. You must stir constantly or it will boil over and I had to return it to the heat to completely melt the chocolate, otherwise it was perfect!!! Thanks for the recipe!-27 Aug 2007
by Sarah Jo
Excellent. This'll make a wonderful addition to this year's christmas baskets. NOTE: Yes, this was much appreciated by family members who recieved Christmas baskets from me this year. I got a phone call from just about everyone who got a bottle of this and everyone just raved about it. Thanks, Rhonda!-25 Nov 2008
Tastes great, but I too had it turn out so thick that it wouldn't pour. It would be fun to put it into candy molds and then drop a few into a mug before pouring coffee/espresso on top. However, it says *syrup* and it's really not a syrup as written.Table sugar won't begin to brown until over 300*F, but the mixture can't rise above 212*F until after the water is boiled off. Thus, the resultant slurry will be very thick at room temperature. It might help to brown the sugar first and then add the cream, only cooking a bit longer after adding it.-24 Sep 2011