like or add other nuts. They keep well wrapped in tin foil and cellophane and make great gifts.
- 1 cup caster sugar
- 2 tablespoons golden syrup
- 125 g butter
- 1/3 cup liquid glucose ( I now use corn syrup from supermarket)
- 1/3 cup boiling water
- 400 gcan sweetened condensed milk
- 1 teaspoon vanilla extract
- 185 g dark chocolate
- 30 g kremelta
- 125 g walnut pieces (extra)
Combine sugar, butter, golden syrup, glucose, water and condensed milk in pan. Stir over heat until sugar has dissolved.
wash down side of pan with pastry brush dipped in water. This ensures that ther are no sugar crystals on the side of pan.
Increase heat bringing it to the boil. Boil steadily for 10-12 minutes or until tyhe mixture is a caramel colour.
Make sure to stir the mixture continually during the cooking time.
Remove from heat, stir in vanilla and roughly chopped walnuts. Pour mixture into well greased 20 cm tin. Refrigerate until firm.
When cold cut into 5 strips approx 4 cm (1 1/2 inches) wide. Roll into logs.
Press extra walnuts all over.
Melt chocolate amd kremelta and cover rolls.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.