Curley Wurly

40 minutes


Vanilla toffee

  • 250g of Demerara sugar
  • 175g of golden light corn syrup
  • 100g of sea salt butter
  • 30g of liquid glucose
  • 1 vanilla pod, split and scraped

Tempered chocolate

  • oil, for greasing
  • 500g of dark chocolate, (65%) roughly chopped


Lightly grease a marble slab (or greased metal tray) and metal scraper
Place the sugar, corn syrup, butter, glucose and 30ml water in a heavy-based saucepan. Scrape the seeds from the split vanilla pod into the saucepan and drop in the empty pod too. Cook over a low heat until all of the sugar dissolves
  • 250g of Demerara sugar
  • 30g of liquid glucose
  • 1 vanilla pod, split and scraped
  • 175g of golden light corn syrup
  • 100g of sea salt butter
Increase the heat, bring the mixture to the boil and continue to cook until the temperature reaches 132°C. Carefully remove the vanilla pod, then pour the toffee onto the prepared marble slab or tray
As the toffee begins to set on the edges, use the greased scraper to gradually move the mixture from the outside towards the centre. Continue with this process until it is cool enough to handle
Divide the toffee into balls weighing 30g each. Take one ball of toffee and divide into 3 equal parts. Roll each 10g piece into a strand about 35cm in length. When all three are evenly rolled out, press the three ends together
Working on a silpat mat, loosely plait the strands together so that gaps remain between each strand – you can manipulate it once it is complete to make sure it is even. Push the ends together to secure. Repeat this process until all the toffee has been used
Using a hot knife, trim both ends of each toffee plait. Leave in a cool, dry area for at least 2 hours until fully set
While the toffee is setting, you can temper the chocolate. Place two-thirds of the chopped chocolate into a bain-marie. Do not boil the water, as it may scald the chocolate. Stir regularly until the chocolate has completely melted and reaches 45–50°C ensuring all the fat and sugars have melted evenly
  • 500g of dark chocolate, (65%) roughly chopped
Gradually add the remaining chocolate – this is the seed. Stir vigorously and continue to stir until all of the chocolate has fully melted and the chocolate cools to 28–29°C and thickens. Warm back up to 31–32°C. The chocolate is now tempered and ready to use. If the temperature drops below this, simply warm it up over the bain-marie again
Place the Curley Wurly bars on a wire rack and pour the tempered chocolate over each one. Tap well and use 2 palette knives to place each one on a tray lined with baking paper. Leave to set for 1–2 hours