Chocolate Spearmint Toffees

Just in time for the festive season, this recipe can be made using any of your favourite herbal teas, but is delicious and refreshing made with Spearmint tea. 

These make a great Christmas gift and you can use milk, dark or white chocolate to cover the toffees then add any toppings such as salt, toasted coconut or roasted chopped nuts.  The toffee recipe is from the Edmonds Cookbook 1986 edition.

INGREDIENTS

• 2 tablespoons Spearmint tea
• 1 cup water
• 2 cups sugar
• 1 tablespoon vinegar
• 1 tablespoon butter  
• approximately 250g of chocolate for coating, plus any toppings

METHOD

1. Make the tea by adding a cup of boiled water to the Spearmint tea and allow it to steep for 10 minutes. 
2. Strain and measure the tea, adding more water if needed to make up one cup. 
3. Add the tea to a saucepan along with the sugar, vinegar and butter and slowly bring to a boil without stirring. 
4. Boil until hard ball stage is reached then pour into a well-buttered dish and allow to set. 
5. Break into pieces, then coat in melted chocolate and add your favourite topping.
6. Store in an airtight container in a cool location for up to one week.