Yes, more christmas candy! As you might have noticed by now, toffee-making is really serious business in Sweden, as christmas approaches. You're swamped with recipes. This one is adapted - it was originally for lemon toffee but I got wild and crazy (ha!) and decided to add one of my very many vanilla beans. Yum!
Lemon Vanilla Toffee
300 ml cream (full fat)
1 vanilla bean
200 ml golden syrup
300 ml / 240 g sugar
2 tbsp butter
juice and zest from 1 lemon
about 70 tiny paper cups
Put the paper cups on a tray.
Start by putting the cream in a small saucepan. Score the vanilla bean, and put it in. Bring to a boil, remove from heat and cover with a lid. Let the cream infuse for fifteen minutes. Remove the bean, scraping the seeds into the cream, and discard.
Mix cream with all the other ingredients in a small saucepan. Bring to a boil, and let boil slowly on medium heat until it's 122-125°C or passes the "soft ball test".
Pour the toffee carefully into each paper cup. Be very careful! Cool, and store in an airtight tin.
3 comments:
Hi Anne - have loved the toffee posts of late! A couple are bookmarked, one's even printed. And if I find a spare 30 minutes, I'll make one yet! God Jul! Alanna
Oh my... my teeth are getting all tingly just looking at that toffee. The lemon version sounds just divine!
Beautiful photo, Anne. I love toffee. Getting it right is difficult here in Manila because of the humidity.
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