Homemade Gluten Free Toffee crisp

On one Sunday Lara really fancied a toffee crisp but realised there were no gluten free alternatives. So she created her own.

Ingredients:

80g Butter

397g Tin of Condensed Milk

200g GF Rice Crispies

400g Milk Chocolate

3Tbsp Golden Syrup

Ingredients for chewy caramel:

125ml Double Cream

100g Butter

200g Sugar

1Tsp Salt

Method:

To begin with add the 80grams of butter, condensed milk and golden syrup to a heavy based non-stick saucepan. Place over a medium heat, stirring occasionally with a wooden spoon. Once it has come to the boil turn the heat down and simmer for 8 minutes.

Tip the rice crispies into the pan of caramel and stir until all of the rice crispies are coated.

Line a 20cm square tin and poor the rice crispy mix into the tin press down and cover with cling film and place into the fridge to cool for 30 mins.

Whilst waiting for the rice crispies to cool it is time to make the chewy caramel. Firstly in a small pan over a medium heat melt the butter into the double cream and seat aside. Then in a medium saucepan over a very low heat pour 60ml of water over the sugar. Stirring constantly, slowly dissolve the sugar in the water, ensuring that the sugar is completely dissolved before it comes to the boil.

Once the sugar is dissolved, wash the sides of the pan with a pastry brush dipped in water to prevent any sugar from crystalizing.

Once the mixture has come to the boil, stop stirring and allow to boil until the sugar mixture reaches a deep amber colour and the thermometer shows 175oc. Do not stir the mixture at all once it has come to a boil. Turn off the heat and, stirring constantly, pour in the butter and cream mixture along with the salt. Stir until well combined and return to the heat and continue to cook, stirring constantly, until the mixture reaches 120oc.

Remove from the heat and pour on the rice crispies that should be cooled, place back into the fridge for 3 hours.

Once the caramel is set cut into what size you like and melt the chocolate. Dip each piece int the chocolate ensuring all sides are coated and place onto a lined tray and place in the fridge to set. Once set enjoy.