The original recipe is: 300ml of whipped cream, 65 grams of chocolate, cocoa powder 10 grams, white sugar 180 grams, 90 grams of honey, salt 1 gram, walnuts and almonds.

1: After modification: 300ml of whipped cream, 60 g of chocolate powder, 0/0 g of cocoa powder, 0/60 g of white sugar, 80 g of honey, 0/0 g of salt, 50 g of butter (not photographed in the added picture), walnuts, almonds and peanuts.

The reason for the change was that chocolate powder was used when there was no pure chocolate at hand, but the finished product couldn't feel like powder at all. Just like chocolate, some sugar was reduced, and peanuts were added to the nuts. Finally, 50 grams of butter was added to make it more fragrant (thinking of Teacher Meng's prescription). Second, I was afraid that it would not solidify well.

2, 3: Put all the ingredients except butter and nuts into the pot, and bring to a boil slowly with two small fires.

4: Add butter when it is very thick. It has been cooked for about twenty minutes. I can't remember clearly. I stir it from time to time in the middle. 1: When the sugar juice is very, very sticky, add the fried nuts (I have a thermometer, but it's useless. I did it visually).

2. Stir well, spread oil paper or oil cloth on the baking tray, pour the cooked sugar juice into 3. Refrigerate for an hour or two, then take it out and cut it into pieces. This sugar is not afraid of hardening after cooling and can't be cut. It is easier to soften and stick when the weather is hot. Now it's cold and it can be room temperature. It's very fragrant and delicious.