Mini Egg Butter Toffee
A rich butter toffee filled with mini soft-centered chocolate eggs is the perfect Easter treat.
- 400 ml Condensed milk
- 150 ml Semi-skimmed milk
- 350 g Light brown sugar
- 120 g Butter
- 120 g Mini eggs
Prepare a container lined with greaseproof paper. I used an 8" inch square tin.
Place all the ingredients into a pan apart from the mini eggs. Start on a low heat until all of the ingredients have melted to create a smooth liquid.
Turn up to a medium heat, constantly stir until the mixture reaches soft boiling point. This will take about 10-15 minutes and is 115°C.
When it has reached the correct temperature, pour half the mixture into the tin and sprinkle on half of the mini eggs. Then repeat the process with the remaining toffee and mini eggs.
Place on the side to cool slightly until it starts to harden. At this point you want to slice the toffee. Then allow the toffee to cool fully.