Candied ginger gives these chocolate-drizzled sweet treats a hint of warmth.
4.5 OZ / 125 G sugar
2 TBSP honey
1 TBSP milk
5.25 OZ / 150 G silvered almonds
2 TBSP finely chopped candied ginger
4 OZ / 115 G bittersweet or semisweet baking chocolate or chocolate chips
Line a large baking sheet with parchment paper.
Add the sugar, honey, and milk to the mixing bowl. Melt for 8 minutes / 230°F|110°C / speed 2. If the sugar has not yet melted completely, continue the process for 2 more minutes.
Add almonds and ginger to the mixing bowl. Mix for 1 minute / speed 3 / reverse.
Turn the soft mixture onto the prepared baking sheet and roll or press it to about 1cm thick. Leave to cool slightly.
When the mixture has set, cut it into 2cm (0.75-inch) pieces and let cool down completely. You may also use small cookie cutters or shape them by hand in any way you like. Clean the mixing bowl and dry well.
If chocolate is in large pieces, break it up or chop with a knife. Add chocolate to the mixing bowl. Chop for 12 seconds / speed 8.
Use spatula to scrape down the sides of the bowl. Melt for 3 minutes / 120°F|50°C / speed 1.
Scrape chocolate into a piping bag (or small zip-top bag with a corner snipped off). Drizzle the toffees with the melted chocolate and refrigerate until set.
If you like, wrap the toffees individually in colorful foil or strips of parchment paper. Enjoy your candy!
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