The sweetest of treats for guests - or just yourself!


  • 180 g sugar
  • 200 ml double cream
  • 200 ml golden syrup
  • 1 tblsp cocoa powder
  • 2 tblsp butter


  • Mix the sugar, double cream, syrup and cocoa powder into a heavy based pot with high sides.
  • Bring to the boil without the lid and stir occasionally until it reaches 122°C on a candy thermometer, or test it by pouring a few drops of the mix into a glass of ice cold water and move the glass to form a small ball. If it's done, it should stay in the ball shape and be really hard. Cooking time: approximately 15-20 minutes.
  • Add the butter and stir through.
  • Pour the mix into a jug with a fine spout then pour it into tiny cake cases (about 2cm in diameter)
  • Leave the mixture to cool completely and store in the fridge.
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