Last time I made it was two years ago and since
we're having a guest over for X-mas I want to do
something nice and special, I know for a fact our
guest love my toffee.
You'll need:
100 g butter
2 dl double cream
3 dl sugar
1 dl light syrup
2-3 tbs fresh gated ginger
Coconut flakes
Place the ingredients, except the ginger, in a
heavy pan and boil over a very gentle heat for
20 minutes.
This mixture boils at a very low temperature,
and you don’t want to burn the sugar, so keep
as cool as possible while still retaining a gentle
boil.
When 20 minutes has passed, 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 the mixture has formed a ball, take it off
the heat and pour it into a baking tray or on a
tray with a sheet of grease proof paper, let it
cool down.
Before it is fully cold, score lines into it using a
knife and when it's fully cooled turn the pieces
in coconut flakes.
Now, feel free to wrap the toffee in individual
wrappers or just put them in a nice glass jar,
anything goes.
heavy pan and boil over a very gentle heat for
20 minutes.
This mixture boils at a very low temperature,
and you don’t want to burn the sugar, so keep
as cool as possible while still retaining a gentle
boil.
When 20 minutes has passed, 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 the mixture has formed a ball, take it off
the heat and pour it into a baking tray or on a
tray with a sheet of grease proof paper, let it
cool down.
Before it is fully cold, score lines into it using a
knife and when it's fully cooled turn the pieces
in coconut flakes.
Now, feel free to wrap the toffee in individual
wrappers or just put them in a nice glass jar,
anything goes.
Another yummy recipe to add to my cook book!
ReplyDeleteI never would have thought of adding coconut to caramel. That's genius and looks yummy. Thanks for sharing!
ReplyDelete