Cinder Toffee with Sea Salt and Chilli

Dish Magazine – Issue 106

Recipe Conversion

The combination of sweet, salty spicy hokey pokey with rich dark chocolate is a winner. Put this on a Christmas dessert platter.

Total prep and cook time – 2 hrs 20 mins | Makes 38 pcs

Ingredients

To Prepare

1. To guarantee the success of recipes using Sugar mode, the ingredients used must match exactly the quantity and description given. The recipe should also be cooked immediately after placing ingredients in the mixing bowl. 
2. Lightly grease and line a baking tray (17 x 17 cm) with baking paper and set aside. Using a fine-mesh sieve, sieve bicarbonate of soda into a small bowl and set aside. 
3.  Combine bicarbonate of soda, 1 tsp sea salt and chilli flakes in a small bowl and set aside. 
4.  Place sugar, water and golden syrup into mixing bowl and start Sugar Stages , without measuring cup.  When there are 12 minutes remaining on the Sugar Stages (or it smells caramelised but not burnt) 
5.  Immediately add bicarbonate of soda, chilli and salt mixture around blades and quickly stir with spatula until mixture foams up, taking care not to over mix. 
6.  Working quickly, pour onto the baking paper in as even a layer as possible.  Let cool for a couple of hours until set. 
7.  Using the spatula, immediately remove any mixture from the mixing bowl rim, to close the lid correctly for pre-cleaning. 
8. Place vinegar and remaining 1000 g water into mixing bowl and start Pre-clean. Thoroughly dry mixing bowl. 
9.  Break cooled cinder toffee into rough pieces and place back on baking paper. 
10.  Place dark chocolate (broken into small pieces) into the mixing bowl and melt 3 min/50°C/speed 1. Scrape down sides of mixing bowl with spatula, then melt for a further 4 min/50°C/speed 1, or until all chocolate has melted. 
11.  Drizzle melted chocolate over the cinder toffee gently shaking the tray so some of the chocolate gets underneath the pieces. 
12.  Scatter over your desired amount of sea salt and chilli.  Chill to set the chocolate then store in a cool place in an airtight container.