Almond Toffee (Knäck)

My internet was down yesterday thus no post, but here it is, a Swedish classic that get stuck in your teeth!

Makes 100 (if you are using 25mm cases) 

This is what you need;

250 g double cream
250 g golden syrup
250 g caster sugar
100 g chopped mixed nuts

This is how you do it!

Firstly, put all your cases on a baking trey so you don’t have to fiddle with that. Then put everything into a saucepan, except the nuts, then biol until it reaches 125 c degrees, put to one side and mix in the nuts and use a tsp to transfer the toffee into the cases. Leave to set and then transfer into a jar or cellophane bags to give away.

Enjoy x

Christmas Chocolate Treats

These little mouthfuls of chocolate heaven are just the BEST! You can mix and match flavors but here are my favorites.
You can find the molds for these on amazon, you need 25mm foil cases.

Makes 30 of each flavor

• Mint Chocolate

200g dark chcolate
100g coconut oil/fat
1 tbsp peppermint extract

• Chocolate Orange

200g milk chcolate
100g coconut oil/fat
1 Orange, zest and juice

• Salted Caramel Chocolates

100g milk chcolate
100g dark chocolate
100g coconut oil/fat
15 g caramel (if you made the banoffee cupcakes you should have a lot of caramel left, i used this)
10g sea salt

In a heatproof bowl add the chocolate and then coconut fat, when it’s completely melted and smooth add your third ingredients, except if your doing the caramel that you have to add bit by bit once the chocolate is in the cases, then pour into the cases and leave in the fridge to set. Add the sea salt after you have added the caramel.

Put in a little bag and give it to a real chocolate fanatic!

Enjoy x