chocolate caramel brittle

  • 450g unsalted butter, chopped
  • 2 cups (440g) white (granulated) sugar
  • 2 tablespoons glucose syrup
  • ½ cup (125ml) water
  • 300g dark chocolate, finely chopped
  1. Line a 24cm x 34cm baking tray with non-stick baking paper. Place the butter in a medium saucepan over medium heat and stir until melted. Add the sugar, glucose syrup and water and stir with a metal spoon to combine. Place a sugar (candy)thermometer in the saucepan and cook, stirring occasionally when the temperature reads above 140°C (284°F), for 22–25 minutes or until it reaches 152°C (305°F). Working quickly, pour the caramel onto the tray and allow to stand for 5 minutes. 
  2. Sprinkle the chocolate over the caramel and allow to melt for 2 minutes. Smooth the chocolate using a palette knife and allow to stand at room temperature for 10 minutes. Refrigerate for 40 minutes or until the chocolate is set.
  3. Break the brittle into shards to serve. Serves 10–12

Tip: Store the brittle in an airtight container for up to 1 week.

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