Saturday, January 23, 2010

raspberry toffee


One sweet tooth childhood memory of undersigned is that of lovely raspberry toffee when it came to the once a week candy day 'lördagsgodis' (Saturday candy). I haven't found that perfect raspberry toffee as a grown up, alas flavours and consistencies change, brands don't exist anymore and so forth.

This simple raspberry toffee doesn't taste THAT lovely - at least not my very first batch for which I didn't have a thermometer thus it was boiled tad long. Cooking thermometer now part of household - it only faintly reminds me of it. But sometimes that's all one needs to get a dash of sweet memory lane.

Easy peasy to make, I made my first and so far only for Christmas, but if sweet tooth strikes its red raspberry prettiness goes well any time of the year. I got about 30 toffees from this recipe with four ingredients only

200 g frozen raspberries
1 tbsp freshly squeezed lemon or orange juice
2,5 dl sugar
2 dl cream (35% fat)

thaw the raspberries. press them through a sieve to make a purée. it should make about 1 dl. pour the raspberry purée into a small pot along with the other ingredients. bring to a boil while stirring all the time.

the temperature should be about 123-124°C, if you don't have a thermometer do the toffee-test (a small sample dropped into a glass of cold water should easily be rolled into a little firm ball).

pour the toffee onto a baking sheet approx 20 cm x 20 cm. let it cool. cut into pieces, wrap in paper. keep in room temperature.

enjoy a taste of summer in winter ~

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