Thursday, 18 December 2008


Yesterday I made ginger and Caribbean toffee,
just in time for Hanukkah.
It's the same thing but for the Caribbean version
you dip the ginger toffee in coconut flakes.

Ginger Toffee
100 g butter
2 dl double cream
3 dl sugar
1 dl light sirup
2-3 tbs fresh gated ginger

Place all of the ingredients, except the ginger, in a
heavy pan and boil them over a very gentle heat
for 20 minutes.
This combination boils at a very low temperature,
and you don’t want to burn your sugar, so keep
things as cool as possible while still retaining a
gentle boil.

After 20 minutes, use a teaspoon to take a small
amount of the mixture out of the pan and drop it
into a glass of cold water. If it forms into a small
ball then it is ready. If not, keep boiling a little
longer and try again.
Add the ginger.

Once one of your drops of mixture has formed a
ball, take what remains off the heat and pour it
into a baking tray to cool. Before it is fully cold,
score lines into it using a knife, and when it's fully
cooled use these to separate the mixture into
individual sweets, which should be wrapped in
twists of grease proof paper.

If you wanna do the Caribbean toffee just let
mixture cool down and dip both sides in
flakes instead of wrapping it in paper.


Miss Wink said...

They sure looks super-yummy!

c/o richards said...

Looks amazing! I must try it - perfect for christmas!

Little Rascal said...

Miss Wink: They are, even my man likes them and he's not much for sweets. :D

c/o Richards: Yes, you absolutely must! The Caribbeans really gives the old Christmas a kick in the bum. :))

Mrs Munster said...

Looks mouth watering good. Have to try them over Xmas

Little Rascal said...

Mrs Munster: Please do and tell me how they turned out. :) said...

Ingefärakola känns ju som något man vill smaska på efter den tunga svenska julmaten :)
Tack för alla fina tips och inspiration på din blogg.

Little Rascal said... You're very welcome. Thanks for reading. :)