Butterscotch

Ingredients for 1 servings:

• 125 g butter
• 150 g brown sugar
• 100 g dark chocolate
• 400 g condensed milk, sweetened
• 2 tbsp honey
• 2 pinch(s) sea salt (fleur de sel)
• 50 g hazelnuts

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

for approx. 40 pieces

Line a baking sheet with parchment paper. Dice the butter and melt it with the condensed milk, honey, and brown sugar, then mix well. The mixture should form a smooth mixture. Slowly bring the caramel mixture to a boil and then simmer for 15-20 minutes, stirring constantly. Use only a heat-resistant mixer, preferably a wooden spoon. The mixture should be noticeably darker than it started. It will also begin to become thicker. To test, pour a small amount of the mixture onto a cold plate and taste after a short while. When the mixture has the right, thick consistency, pour it onto the prepared baking sheet. The mixture will spread and should be about half a centimeter thick. Allow to cool completely. Roast the hazelnuts in a pan without oil until golden yellow. Once cooled, place the nuts in a plastic bag and crush them, for example, with a rolling pin. Melt the chocolate in a double boiler and spread it over the cooled caramel. Immediately sprinkle with a little fleur de sel. Then sprinkle the roasted hazelnuts on top. Once the chocolate has cooled and set, cut it into bite-sized squares. You can also fill the toffee mixture into paper chocolate cases. This is especially suitable for gifting or as a souvenir.