Ingredients
- 450g caster sugar
- 400ml double cream
- 50g butter
- 2 tbsp liquid glucose
- 2tsp instant coffee, dissolved in 1 tbsp boiling water
- 150g dark chocolate, cut into large chunks
- 100g blanched hazlenuts, roughly chopped
Instructions
- Line a 20cm square non-stick tin with baking parchment. Put the sugar, cream, butter and liquid glucose into a medium pan. Slowly heat until everything has melted together, stirring occasionally - the sugar needs to dissolve completely and shouldn't feel grainy on the bottom of the pan. Turn up the heat and pop a sugar thermometer into the pan. Bring to the boil and keep bubbling, stirring every now and then, until the mixture reaches 116°C.
- Remove the pan from the heat and leave to sit for 5 minutes, or until the temperature falls to 110°C. Stir in the coffee and beat the mixture with a wooden spoon, until the temperature drops to 60°C. Swirl through the chocolate chunks and hazlenuts, then pour into the prepared tin. Leave to set overnight, then turn out and cut into squares. This will keep in an airtight container for 2 months.
