islands Curly wurly

A sweet stalwart of British confectionary culture, the Curly Wurly has been British icon since it’s creation by Norman Walker in 1970. We have given this beloved bar an Islands twist, with sweet, chewy handmade caramel and a healthy layer of melted 75% Dark Chocolate Buttons. We promise this will be part of your dream selection box.

• INGREDIENTS

  Caramel:

  • 250g Demerara Sugar

  • 30g Glucose Syrup

  • 30ml Water

  • 175g Golden Syrup

  • 100g Unsalted Butter

  Coating:

  • 200g 75% Dark Chocolate

• METHOD

  • Melt all the caramel ingredients together until the butter and sugar has dissolved. Cook to 132.

  • On a greased tray pour your cooked caramel and leave to cool, giving it the odd stir, until cool enough to handle.

  • Divide the caramel into 30g balls. To assemble each curly wurly, divide each ball into 3 and roll into equal-length strands, loosely plait then leave to set.

  • To finish, temper your chocolate and set your caramel wurlys onto a wire rack. Working quickly, pour the chocolate over the curly wurlys and move onto a plate/lines tray to set.