Toffee

Toffee

These toffees are so much better than the ones you would buy from the store, and I am not saying this because its is my recipe and my blog, I am saying it because you will be able to have fresh toffee, unlike the stale ones from the supermarket, and you will also get to adjust them to however you like. This might sound like a tiny dream come true for some (me :-)), but this really is the ultimate christmas and holiday treat. Your friends and family will flock, and demand that you make more, and more (or maybe that’s just my family :-)) Give this a go, you will love it, and its not as hard as you might think.

The cutting and wrapping game is strong here 🙂

The regular toffee, as I like to call it, is a toffee made with my basic toffee recipe (see below). This toffee is sweet, with a rich taste of cream and butter and has a soft chewy texture. The rest of the toffees listed below can all be made from the basic toffee recipe with some added spices or oils. Don’t exchange the cream or the butter for less fat or even a “healthy” options, the toffee will not come out as good as it can, and you should allow yourself some holiday treats. This recipe can be halved and doubled without any problems, the cooking time might becomes longer or shorter depending on the amount of the mixture you that have in your pot.

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This is a gingerbread toffee that I added some pink sea salt on top, so tasty.

You can make them as they are, and they are amazing, or you can add spices, oils and colors to make them taste or look a different way. Below I will list the recipe for the basic toffee, and after that you can find other fun and tasty varieties. They can be kept in an airtight container for weeks, if they last. 🙂


 

Toffee

Preparation time: 5 min       Cook time: 20-30 min      Total time: 4-6 hours

Makes: 50-60 Toffees

 

Basic Toffee Recipe:

The cupcake tray was realy easy to use, they cooled faster and the cutting process was smoother.
  • 3 dl sugar
  • 100 g butter
  • 1 tablespoon vanilla sugar
  • 1 dl light sirape
  • 2 dl cream (36 % fat or more)
  • Cooking/candy thermometer (if you dont have one, check out step 3)

 

How to make it:

  1. Place parchment paper in a pan for the toffees to cool in later, you can use sizes like 20-30 cm, 30-10 cm or the round ones that are a medium size. I also tried to make it easier by using a cupcake oven tray and poured the toffee in cupcake paper. Use what you have, a small-medium size in any shape will work fine.
  2. Put all of the ingredients in a large pot on medium-high heat. Place the thermometer in the pot, make sure it does not “hit” the bottom of the pot. The tip of the thermometer is in the middle of the toffee mixture to get the right readings.
  3. Mix well and keep stiring, the toffee will starts to bubble, after about 15-20 min on the stove. When the temperature reaches 115 C, and you can see the mixture pulling away from the pot, take it of the heat. If you do not have a thermometer, try the toffee-test: take a teaspoon of the hot mixture and drop it in a glass of very cold water. Wait a minute, fish out the toffee from the water and try to form it into a ball. If it holds the shape, then you toffee is ready.
  4. Take to mixture of the heat, keep stiring to get rid of all the bubbles that has formed. Do that for about 30 seconds.
  5. Pour the mixture in a pan. Let it cool, until it comes to room temperature.
  6. Once chilled, put the pan in the freezer for about 5-10 min, so it gets firm. Take it out and start cutting with a sharp knife.
  7. Cut into rectangles or any shape you wish. Wrap in pieces of parchment paper that fits the size of your candy.

 

When I poured the toffee mixture in the cupcakepapers, they got this really nice fan shape. You can keep that, or re-shape them, they are soft but will keep the form.


Gingerbead Toffe:

So sweet and perfect for christmas time, this toffee is made with basic toffee recipe and I added some gingerbread spice to create this amazing mix of my favorite holiday treats. If you don’t know, gingerbread spice is a mixture of different spices that are used when making gingerbread cookies. You can buy this mixture ready in large stores this time of year, but you could also make your own. You find the recipe for both the toffees and the spice-mix below.

What you need: 

  • 1 recipe of the basic toffee
  • 2 teaspoons of gingerbread spice mix

Gingerbeard spice:

  • 2 tablespoons Ground Ginger
  • 2 tablespoons Cinnamon
  • 1 tablespoon Ground Cloves
  • 1 tablespoon Ground Cardamon

Mix well and keep in a jar.

How to make the Toffee:

  1. Just follow the same instructions for the basic toffee. When adding all the other ingredients, also add the spice.
  2. Enjoy.
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You can use different types of parchment paper for the different toffees, that will make it easier to know what is what.

Peppermint toffee.

I made this recipe just for fun, my boyfriend loves mint and even though this flavour is not typically christmasy, I found it quite refreshing. You can use other flavored oils instead of the peppermint.

What you need: 

  • 1 recipe of the basic toffee
  • 2 teaspoons of peppermint oil (make sure its the type used in cooking)
  •  Green Gel food coloring ( or yellow and blue gel colors)

How to make it:

  1. Follow the instructions from the basic toffee. When the mixture has come to 115 C and you remove it from the heat, add the peppermint oil and mix well, then add the food color, as much color as you like. Do not use water based food colors, since they will change the consistency of the toffee. Gel colors are very concentrated and very little is needed to give a vibrant and beautiful color.
  2. You could skip the food color, the toffee will in it self have a nice caramel color.

 

I hope that you do try this, comment if you do or if you have any questions

Green peppermint toffees 🙂
Fold the toffee in a rectangular piece of parchment paper.
Twist the edge carefully. Do that on both sides.
You can be creative and wrap them however you like

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