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Christmas Toffee

Chocolate and Lemon Toffee

Time flies and today it’s already second Advent, thus 2 candles of 4 should be lit. I finally managed to find the Advent candlestick but I had to put it away during the week as we had a photographer here to take photos of our home for our appartment ad. And now, of course, I can’t find it again. But at least the appartment is really neat and clean :-)

It’s only 20 days left to Christmas Eve and in Sweden it is very common to make toffee before Christmas. I never did that when I was a child, we didn’t have that tradition in my Polish family. But we did toffee at school and I recall that everything got really sticky. Anyway, yesterday I did Chocolate toffee and Lemon toffee, which both turned out really delicous. I found the recipes at a forum that I read regularly, but they can be found anywhere on the internet or in Swedish cookbooks.

    Lemon Toffee
    (makes about 70 toffees)

    300 ml double/whipping cream
    200 ml golden syrup
    300 ml caster sugar
    2 tbsp butter
    juice and zest from 1 lemon

    about 70 small toffee paper forms

    Put the toffee forms on a tray.
    Mix all the ingredients in a saucepan. Stir occasionally and boil without lid for 15-60 minutes, until the toffee batter is 122-125 ° C. If you don’t have a thermometer you can do a ball test: at that temperature a drop of the batter should solidify in water and be possible to be rolled into a little ball.

    Pour the toffee carefully into each paper form. Repeat with all toffee batter. Store the toffee in a tin with greaseproof paper between each layer.

    Chocolate Toffee
    (makes about 30 toffees)

    100 ml golden syrup
    200 ml caster sugar
    4 tbsp butter
    4 tbsp cocoa

    about 30 small toffee paper forms

    Put the toffee forms on a tray.
    Mix all the ingredients in a saucepan. Stir occasionally and boil without lid for 15-60 minutes, until the toffee batter is 122-125 ° C. If you don’t have a thermometer you can do a ball test: at that temperature a drop of the batter should solidify in water and be possible to be rolled into a little ball.

    Pour the toffee carefully into each paper form. Repeat with all toffee batter. Store the toffee in a tin with greaseproof paper between each layer.

5 Responses to “Christmas Toffee”

  1. Alanna
    December 4th, 2005 20:15
    1

    What a subtle ‘second Sunday in advent’ image … lovely, just lovely. I was lucky to spend St Lucia with a family in Stockholm many years ago, the candles and morning buns and all, yes?

  2. Sarah Lou
    December 5th, 2005 16:19
    2

    Those little cups look so sweet!

  3. Dagmar
    December 5th, 2005 22:36
    3

    Alanna,

    Thank you. Lucia is great, it’s really cosy with the white dressed girls singing and the candles. And not to forget: the Saffron buns!

    Sarah Lou,
    The cups are tiny and cute, but it’s rather tricky to fill them with toffee batter :-)

  4. holly
    December 14th, 2005 15:56
    4

    how long can you keep the toffees? or how many days in advance can you prepare them?

  5. Dagmar
    December 17th, 2005 20:06
    5

    Holly,
    If I had to guess I would say a month. The ones I made are still fine. Just keep them in the fridge.