Nutella Toffee

A community recipe by CatPoet

Not tested or verified by Nigella.com

Introduction

I came up with this while being bored in the Netherlands. I used a common toffee recipe and added my own twist. It sure cured my boredem! This iâ‚¬s heaven.

Ingredients

Serves: 20

Metric Cups

400 millilitres cream
400 millilitres sugar
2½ tablespoons golden syrup
4 tablespoons cocoa
2 tablespoons butter
2 tablespoons hazelnut liqueur

14 fluid ounces cream
14 fluid ounces sugar
2½ tablespoons golden syrup or light corn syrup
4 tablespoons unsweetened cocoa
2 tablespoons butter
2 tablespoons hazelnut liqueur

Method

Nutella Toffee is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Add sugar, syrup, cocoa and cream to a big pot with thick bottom. Stir and boil the toffee until it reaches toffee stage, about 15- 30 min. You have to do the ball test to know. The ball test: after 15 min cooking, drop 1 drop of toffee batter into a glass of ice cold water, if the drop holds it shape and can be formed into a ball, then the toffee is done, otherwise, get new ice cold water, test again after 5 minutes, repeat until you notice it is getting more to the right consistency, then just test more often, nothing worse then burnt toffee.

Now add the hazelnut liquer, the alcohol will evaporate rather quickly so don't keep your nose over the pot or you can get a hellish facial.

Stir and remove from the heat.

Now add the butter.

Pour out the toffee batter onto a greased metallic tray, leave to cool.

Cut into sqaures and wrap in paper. Store in an airtight container.

Add sugar, syrup, unsweetened cocoa and cream to a big pot with thick bottom. Stir and boil the toffee until it reaches toffee stage, about 15- 30 min. You have to do the ball test to know. The ball test: after 15 min cooking, drop 1 drop of toffee batter into a glass of ice cold water, if the drop holds it shape and can be formed into a ball, then the toffee is done, otherwise, get new ice cold water, test again after 5 minutes, repeat until you notice it is getting more to the right consistency, then just test more often, nothing worse then burnt toffee.

Now add the hazelnut liquer, the alcohol will evaporate rather quickly so don't keep your nose over the pot or you can get a hellish facial.

Stir and remove from the heat.

Now add the butter.

Pour out the toffee batter onto a greased metallic tray, leave to cool.

Cut into sqaures and wrap in paper. Store in an airtight container.