STICKY AND SWEET

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
the mixture cool down and dip both sides in
coconut flakes instead of wrapping it in paper.