3 ounces butter (85 grams)
¼ can of condensed milk (4 tablespoons)
8 ounces sugar (225 grams)
8 tablespoons golden syrup
½ teaspoon vanilla essence
4 ounces broken-up plain chocolate (100 grams)
3-4 grams finely crumbled hash
Now add the broken chocolate chunks and warm steadily to 250°F (120°C). If you don’t have a thermometer on hand, you can try placing a drop of cold water into a saucer and then adding a bit of your toffee to it. As it cools, it will show the setting stage it has reached. For a soft caramel, roll it into a soft ball. The hotter it becomes the more toffee-like it will be.
Remove the pan from the heat and place it on a cold surface. When it has settled and reached 140°F (60°C), the hash can be gently and safely stirred into the mixture.
Once it has cooled down enough to handle, pour it into a buttered 8-inch tin. You can choose to either cut them into squares (you should end up with about 30 or so) or roll them into éclairs.
Dipping them in melted chocolate is highly advised!!
For more yummy stuff check out: goodandbaked.com