Tuesday, December 20, 2005
Christmas Candy: Gingerbread Toffee
Success! I managed to make toffee for christmas after all, even though I had a horrible disastrous experience early on. This recipe makes an incredible, gingerbread-dough-flavored toffee. It's a fairly soft toffee - nothing that you'll break your teeth on - but go ahead and boil it longer if you want it stiffer. At your own risk though!
100 ml cream (full fat)
50 ml golden syrup
100 ml / 80 g sugar
1 tsp gingerbread spices (cloves, cinnamon, ginger and cardamom)
1 tbsp butter
Make a small form out of greaseproof paper, or use any small form and grease it.
Mix all ingredients in a small saucepan. Bring to a boil, and boil on low-medium heat until you reach 122-125 °C. I strongly suggest using a thermometer, but if you don't, it's done when you can drop a little of the batter in cold water and roll it into a soft ball. This takes different time in different kitchens, but estimate 20-30 minutes. Or so.
Pour the toffee carefully in your prepared form, and let it cool. When it's cold, but before it's rock solid, cut into suitably large pieces, and roll up in greaseproof paper.