Chocolate Malt Toffee
1Cup Brown Sugar,
1 cup of white sugar
1/4 cup of malt extract (IGA)
1/2
cup butter
2tbs water
2tbs vinegar
1 tsp vanilla
Put all into
saucepan stir until dissolved and boil until 150 C or 300 F using candy
thermometer or drop small drops into glass of cold water and when it is
hard take off boil and fill silicone moulds ($2.50 Red Dot) half way and
then use choc buttons (woolworths) and melt and fill up the other half.
I have 4 moulds and used baking paper and put teaspoon full to use
rest of toffee. I am thinking while the toffee is hot of putting a button in each mould and see if it melts. Will let you know if it works.
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