Now if the rest of you had you hearts set on trying some gingerbread toffee, don't despair! I scoured the internet and found a recipe just for you so you can make some yourself!
I found the recipe on a blog called A Cat in the Kitchen. And guess where she's from? Sweden!
The tag line under her blog tile gives us some wise words that made me smile.
"Vegetables are a must in a diet. I suggest carrot cake, zucchini bread, and pumpkin pie" - Garfield
Well said Garfield, well said! =) Anyway, on to the recipe!
(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.
Aren't they lovely? They are called fraktur's and they are a Pennsylvania Dutch art from. You can read more about it and see more on her blog here.
Have a great day! And let me know if you have any luck making the toffee! Candy making kind of intimidates me! So you make it and then give me all your handy tips and secrets. How's that sound? =)