Recipes are pure ratio. Whatever the recipe makes, you can scale up or down — as long as the ratios stay the same.
Try this
1
scale every ingredient by the same factor — the ratios stay fixed = 100 g chocolate · 50 g butter · 60 g rice crispies · 30 g golden syrup
A recipe is a locked ratio
Chocolate : butter : crispies : syrup is 100 : 50 : 60 : 30, which simplifies to 10 : 5 : 6 : 3. Multiply every ingredient by the same number and the treat tastes the same — only the quantity changes.
Your turn
Using the basic recipe, how much butter and how much chocolate do you need for a double batch?
If you only have, say, 150 g of chocolate, work out the factor from that ingredient (150 ÷ 100 = 1.5) and apply 1.5 to everything else.
Chocolate Crispies (basic)
- 100 g milk chocolate
- 50 g butter
- 60 g rice crispies
- 30 g golden syrup
Ratio of chocolate to crispies is roughly 5 : 3. Remember the ratio, and you can rebuild the recipe at any size.