Corn puffs-toffee roll is a very nice memory from my childhood. Just like the potato salad, we always had this for special celebrations – birthdays, Christmas, New Years. I haven’t done this for a decade for sure but I always remember the taste and how it was so super sweet but also so tasty!
We are planning to stay in for the last day of the year, New Years Eve, and we are also planning to eat all day so I have plenty of good dishes planned. I have made beet-potato salad, meat jelly, sauerkraut, I bought fresh pickles, marinated mushrooms, blood sausages and other sausages. Rob is making a pork paté. We are all set for the last day of the year. For dessert we have corn puff toffee roll and I’m also making jam waffles (future post).
40 g corn puffs
202 g toffee candy, not the ones that crumble but the hard ones
133 g butter
Melt the butter with toffee candy.
When butter is totally mixed and melted with the toffee, add corn puffs. Mix and pour into the parchment paper.
Roll like sausage.
Put in the fridge for at least 2 hours.