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!!
(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.