Gingerbread Toffee
More toffee? Has the girl (or cat) gone crazy? Well, I just had to try this recipe. And the result? It tastes like Gingerbread dough, yummy! You’re probably wondering why I just don’t eat Gingerbread dough instead if it tastes the same, but raw cookie dough probably isn’t good for your stomach. Not as good as sugar!!
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Gingerbread Toffee
(makes about 30-40 toffees)
100 ml double/whipping cream
50 ml golden syrup
100 ml sugar
1 tsp Gingerbread spice (or just mix ground cloves, ground cinnamon and ground ginger. Just make sure that you get 1 tsp in total.)
1 tbsp butter
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. On my stove this batter took 15 minutes to cook on a rather low temperature.
Put greaseproof paper on a baking sheet and grease it with unsalted butter. Pour the toffee carefully on the greaseproof paper and let it cool. Cut in pieces with a scissor and wrap each toffee individually with greaseproof paper.
This recipe makes a small amount of toffee and your baking sheet will probably be too large for this amount of toffee batter. To avoid getting too thin toffees just do like I did: I folded edges on my paper, making a kind of form. Then I poured the toffee batter into the greased paper form.
December 6th, 2005 11:40
Yummy, Dagmar!!! These sound so perfect for Christmas, I’ll definitely try these if I have time during the next week or two!
December 7th, 2005 06:38
Hi
Wanted to let you know that I just tagged you for a meme on My Top Ten Favorite Foods.I’m new to the food blogging world and have enjoyed reading your blog so I thought it would be interesting to see what your favourite foods are. Hope you have time to do it.
December 8th, 2005 17:08
Now thats a gift made with love. I want to come to your house if that is on the menu ;)
December 8th, 2005 22:59
Pille,
You won’t be dissapointed. Just be careful with the cooking; don’t cook the batter too long nor too short :-)
Eggy,
Thanks for tagging me. I’ll try to write the meme during the coming days. I still have a lot of catching up to do with all other memes that I’ve been tagged to… :-)
Catesa,
You’re very welcome! My friends just left after spending the evening here and there are plenty of goodies left!!!
December 11th, 2005 18:23
Im an amature candy maker myself and i definatly want to make this recipe, but what is “Golden Syrup” is that corn syrup? or something else?
Thank you.
December 11th, 2005 20:22
Evan,
Golden Syrup is made of sugar cane. I found you a page about different syrups that you can read: http://www.foodsubs.com/Syrups.html
At the end of that page the Swedish variant is mentioned: Swedish light syrup = ljus sirap and that is what I used in the recipe.
Anyway, according to that page, and other, you can substitute golden syrup with corn syrup. Good luck!
December 13th, 2005 21:43
thanks
November 24th, 2006 00:09
I must try them, they look so good.
Thank you for the recipe.
Ca a l’air trop bon !
November 27th, 2009 03:07
Hi,
Thanks so much for this recipe. I tried it – it was absolutely succulent. The start of a whole new Christmas tradition … yum!
December 9th, 2009 00:39
Folding paper has always been my passion. Paper airplanes in particular. I’ve been trying to fold all 50 paper airplanes at paperairplaneshq.com and I’m close to folding them all. I never thought there were that many kinds.
March 2nd, 2010 21:07
Really useful post, thanks a lot. Nice blog as well! I might start my own blog shortly, do you have any advice? Whats the best host to use, Blogger or Blog engine? Jin Mccarte