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Toffee crispy cakes recipe
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A lovely little treat to make with the kids – and it hardly takes any time at all. The toffee is made by gently stirring condensed milk, butter, sugar and syrup on the hob until the sugar dissolves. Irresistible! See method
Ingredients
- 1 x 405g can light condensed milk
- 75g (3oz) butter
- 100g (3½oz) light brown muscovado sugar
- 1tbsp golden syrup
- 75g (3oz) rice snaps
Each serving contains
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Energy
285kj
67kcal
3%
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Fat
2g
3%
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Saturates
1g
6%
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Sugars
10g
11%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 12g
Protein 1.2g
Fibre 0g
Method
- Lightly grease a 20cm (8in) square tin. Put the condensed milk, butter, sugar and syrup in a large saucepan. Heat gently, stirring, until the sugar dissolves.
- Bring to the boil, then simmer for 5 mins, stirring. Remove from the heat and allow to cool slightly. Stir in the rice snaps, then spoon into the tin and level the top.
- When set, cut into 36 squares.
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