100 g butter
2 dl cream
3 dl sugar
1 cup light syrup
1 teaspoon vanilla
Orange Toffee:
2 oranges, grated peel
1 lemon, grated rind
Pistage toffee:
1 cup chopped, toasted pistachios
Chocolate Toffee:
2 tablespoons cocoa
Cardamom Toffee:
2 tsp cardamom
Ginger Toffee:
1 tsp ground ginger
Melt the butter in a saucepan.
Stir in cream, sugar, syrup and vanilla and boil uncovered,
about 15-30 minutes. Stir occasionally.
Make a "kulprov" to know when the batter is ready (125°)
Stir in any seasoning or keep it natural, I have just some seasalt on.
Pour toffee on an oiled plate.
Cool it down. Cut into pieces and wrap the caramels in waxed paper, store cold.
//C
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