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We were then faced with our first major challenge, separating the mould. Half an hour and several bent spoons later we managed to prise the bowls apart. Damage to the toffee cup was smoothed out by hand (like shaping clay on a potter’s wheel). Having cooled, the toffee shell was then put in a freezer for an hour to fully harden (we were under time pressure and so it seemed like a good idea).
THIS WAS A MISTAKE!
As soon as the shell was removed from the freezer it started to make loud cracking sounds as deep fissures appeared across its surface. We knew we had to move fast as the Daddifee’s gigantic glory was likely to be short-lived. I carefully flipped over the shell, placing the hazelnut cluster at the bottom, and began to fill it with Nutella.
By the time the crowning chocolate disc had been put in position the caramel shell had split. Twenty minutes later several other splits had appeared and the Nutella filling had oozed out onto the plate.
Anyone who attempted to eat the Daddifee was rapidly overwhelmed by the sweetness of the Nutella, toffee and chocolate. This soon turned into a craving for something incredibly savoury as an antidote – I tore through a packet of bacon-flavoured crisps which probably saved my life.
It was a difficult and ultimately disappointing snack-pimping debut for both of us, but we remain undeterred. See you sometime soon for another pimp!
Sean and Nicola
This is the recipe for the soft toffee
12 table spoons of sugar
8oz of butter
6 desert spoons of milk
6 desert spoons of golden syrup
1 teaspoon vinegar
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