Sweet sweet toffee

Love to make this every Christmas!

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

Saffron and jam

Tryed a new recipe, saffron cake with red currant jam.
Very good, lot of butter. It was hard to pipe the, piping bag burst.
But you can make small balls by hand, pressure them in the center and add jam.  
We have red currants by our country house, so I made the jam myself.

275 g butter
1 g saffron
1 teaspoon rum
1 teaspoon white sugar
1 1/2 dl powdered sugar
6 dl white flour

Beat butter and sugar. Mix the saffron with a bit of regular sugar and rum. 
Add the saffron mixture to butter / sugar. Add flour. 
Pipe on a baking tray. Add the jam.
Bake about 6-8 minutes at 200 degrees.
Good Luck!
//C