Chocolate Toffee Topping
- 250ml double cream
- 330g golden syrup
- 100g caster sugar
- 110g dark brown soft sugar
- 1/8 teaspoon salt
- 225g milk chocolate, chopped
- 50g butter
Prep:10min › Cook:10min › Ready in:20min
- In a saucepan, stir together the cream, golden syrup, caster sugar, dark brown soft sugar and salt. Bring to a rolling boil over medium-high heat and continue to boil until it becomes thick and deep brown, 8 to 10 minutes. Remove from the heat and stir in the chocolate and butter until smooth.
To make a chocolate toffee latte:
Brew one or two shots of espresso. Mix with about 2 tablespoons of the syrup in the bottom of a coffee mug. Pour in 225ml of steamed milk and stir, lifting from the bottom of the mug, until blended. Top with whipped cream and chocolate shavings for a really extravagant drink.
Place the syrup in a squeeze bottle and keep in the refrigerator. Warm in the microwave or warm water bath before using.