• 180 g sugar
• 200 ml light syrup
• 200 ml cream
• 100 g dark chocolate
• 100 g dark chocolate
• 1 Tbsp. coconut fat
• 3 Tbsp. chopped almonds

Cola&Crispiness – Caramel Toffee


1. Mix sugar, syrup, whipping cream, butter and almonds well. The mixture is then brought to a boil in a pot. The cooking temperature influences the consistency of the toffee. I t can easily be measured with a kitchen thermometer. To create a softer substance, stop cooking when it reaches 120 degrees, a medium consistency at 140 degrees and 160 degrees will produce a hard, crispy caramel.

2. Pour the substance in small forms and decorate as desired - for example pressing small stars in the soft substance.

3. Let cool, store in the refrigerator or serve.