A girl in my office, Sarah, is Australian and every time she comes back from a visit home, she brings us Violet Crumble - thanks, Sarah! I'm obsessed. Why this is not available in the US, I have no idea. My lovely new baking book, the Back in the Day Bakery Cookbook, has a recipe for "Sorghum-Molasses Chips" which are basically homemade violet crumbles. I couldn't find sorghum, so I used a mix of honey and corn syrup, and wow - amazing! Homemade candy that is addicting. The caramel inside is crunchy and light, coated in dark chocolate. It's not that hard to make, as long as you have a candy/frying thermometer, and it's very impressive and a huge hit. This may be my new present when I'm invited to dinner/stay somewhere for the weekend.
Ingredients:
1 1/2 cups sugar
3 tablespoons unsalted butter
1/4 tsp cream of tarter
1/4 cup light corn syrup
1/4 cup honey
2 1/2 tsp baking soda
12 oz dark chocolate (they said 6, but I needed 12 to cover them all)
Directions:
Line a baking sheet with parchment. In a large, heavy saucepan combine the sugar, 1/3 cup water, the butter, and the cream of tarter and heat over medium heat, stirring to dissolve the sugar. Insert a candy thermometer and bring the mixture to a boil, without stirring, then cook until it reaches 250 degrees.
