Please note that while this recipe is free from refined sugar, it does use rice malt syrup, which is still a sugar (although it is free of fructose) and it can impact your blood sugar levels. If this is an issue, please consider an alternative ingredient or recipe (but not honey, agave or maple syrup!)
This is the first of what I call my super ingredients – something that I can make once and then use repeatedly in a host of other recipes. The reason I do this is because sometimes you might only need 15g of this in a recipe, but to make 15g of this is just impractical, so I make a moderately sized batch that can be used in a bunch of things. As I include more recipes that use this delicious toffee, I’ll add them here for reference.
Lawrie is a web developer and semi-reluctant fitness enthusiast who wants to have his cake and eat it too. When not baking cakes (or websites), he is endeavouring to find the holy grail: a perfect sweetener for his tea. Follow @indextwo for selfies and bakesies.
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