- 1kg sugar
- 350g glucose
- 420g cream
- 500g white or dark chocolate (couverture or the best chocolate money can buy), chopped finely
- 82.5g butter
- Boil the sugar, glucose and cream together until 121˚C.
- Add chocolate to the boiling mixture.
- Stir in the butter.
- Pour this into grease-proof lined trays.
Please post your comments and any food-related questions below.
I look forward to hearing from you.