slab toffee - Walkers traditional slab toffee - 400g

Product Information

Does anyone remember Palm Toffee? Did one of your relatives work at the Acton factory? Feel free to leave comments below. Crunchie chocolate bars were my favorite growing up. But now they are a little too sweet for my liking. So, as an alternative, I came up with these dark chocolate coated, homemade honeycomb toffee, sprinkled with sea salt. These have the perfect balance of sweet, caramel, crunchy, salty and bittersweet chocolate! The end of sugar rationing in 1954 saw a boom in confectionery sales. However by the end of the 1950s this boom was over, as an increasingly prosperous society began to favour chocolate. As a result of this financial pressure and stagnation, the industry began to consolidate. Tip the sugar, cream and butter into a large, heavy-based, deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugar and butter have melted.

And this is so easy and fun to make! They make EXCELLENT treats in candy boxes. Plus you can use the same recipe to make either honeycomb toffee or sponge toffee. Why this recipe works Toffee & chewy sweets are an all time classic, with some of the first modern confectionary being of chewy texture and having similarities to toffee as we know it. Toffee is sometimes confused with butterscotch and caramel. However, toffee is the chewy version of butterscotch, with the same butter and brown sugar base, but it that has been cooked for longer making it a harder brittle texture which soon becomes soft and pliable as you begin to chew. This honeycomb toffee is incredible! Sweet, yes, but perfectly balanced with the bittersweet chocolate and salt. You’d be surprised at how much of it you could easily put away!

These will last much longer. The chocolate prevents the toffee pieces from being exposed to air, so these will stay crisp for much longer. I’ve kept mine for up to a month (could be even longer, but ours usually finish before that). Wear gloves to whisk the sugar mixture, if available. The mixture releases a lot of steam, and the gloves will provide you protection. You won’t need gloves once you get used to the process though, because you’ll know how to avoid the steam. Place a sugar thermometer or digital cooking thermometer in the pan, then turn up the heat and boil everything together vigorously, without stirring, until the temperature reaches 140C. Remove from the heat and leave for a moment to let any bubbles settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee fully covers the base. Leave for at least 2 hrs to set, or overnight if possible. Nathan Walters died in 1957. He left the entirety of his estate to Jewish charities, and his four sons received nothing. The Walters family unsuccessfully contested the last will in the Probate Court.

A combination of flavours that famously compliment each other, it’s no surprise that Walkers Nonsuch chocolate products are as popular as any. The process of coating their creamy signature toffee in smooth milk chocolate might not be the most complex procedure in the world, but the results are massive – a truly indulgent treat that is impossible not to savour. Intensifying the chocolate, Walker’s Nonsuch Double Dipped Chocolate Toffees are perfect when shoppers want that minute to themselves. Taking a slightly different approach, there are also bulk Dark Chocolate Covered Toffees, as well as toffee covered chocolates. Yep, we’ve also got the lavish Walker’s Nonsuch Milk Chocolate Eclairs. They’re not the only Walker’s eclairs we’ve got, though! For those shoppers feeling a touch adventurous, we’ve also got their Mint Chocolate Eclairs to help keep your offering fresh.Golden syrup– Golden syrup adds authentic flavor to crunchie bars or hokey pokey. But you can also use honey or corn syrup.