Toffee Pots From Leftover Toffees

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Spooning toffee dessert out of the individual glass serving.

4.94 from 15 votes

Easy to make toffee pots. A simple dessert using up the leftover toffees from the candy selection box. The perfect treat for everyone!

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time5

Resting time1

Total Time1 10

Ingredients

200 g toffees - (about 25 toffees)
50 ml milk
100 ml double cream
extra cream for serving

Instructions

Unwrap the toffees and place with the milk in a saucepan. Gently heat, stirring all the time until melted into a smooth thick sauce.
Remove from the heat and allow to cool. Stir in the cream.
Pour into espresso cups or verrine glasses and leave in the fridge to set for a couple of hours – overnight is better.
Serve with a little extra liquid cream poured on top.

Notes

You can use any toffees for this – any flavour, plain or treacle, or chocolate covered.
Sometimes the mixture looks as if it has curdled when you melt the toffees. Don't worry: the finished toffee pots will be fine.
Make some extra, add milk and warm for a delicious hot toffee milk.
These pots generally have a soft set. The longer they stay in the fridge the more solid they become – I like to leave them for 24 hours.
Softer toffees will give a softer set. Either add more toffee or put a little less cream in.
Fold any leftover mixture into whipped cream and use it as an indulgent dessert topping.

Nutritional Information

This recipe is 19 Weight Watchers Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.