I must be honest and say that I have actually never ever made toffees before I made these delicious little squares with my friend Nicole. I’ve always thought that the process would be quite difficult because you would need a candy thermometer or the mixture would be really tempramental and easy to burn, but I was wrong which meant that just over an hour later I was chomping down on some soft salty ginger toffees that hit you right in the sweet spot in the best possible way.
There is a fair amount of standing in front on the stove stirring, about 25 minutes worth but it’s totally worth it, plus if you have a baking partner in crime you can tag each other out halfway through while the other one makes a couple of Insta–Stories hehe.
I think these would make such cool little after dinner treats if you’re having people over. You could bring them out after dessert with a fake bill! Imagine how confused everyone would be, but then you could just declare that you’re joking and everyone will know that not only are you great at making toffees, but you’re hell of a funny too.
Ok so this is what you’re going to need to get started. Happy toffee making xxx
– 100g coconut sugar
– 90ml coconut cream
– 45ml coconut oil
– 2 tbsp honey
– 1 tbsp maple syrup
– 1/2 teaspoon ginger spice
– Pinch of cinnamon
– 1/3 teaspoon salt
– 1 tsp vanilla essence
– 1/2 tsp apple cider vinegar
– Place all the ingredients into a small pot. And give it a stir.
– Gently bring this to a simmer while stirring.
– Once it starts to gently bubble, lower the heat (2 or 3). The mixture must never boil.
– Let the mixture gently simmer for 20 – 25 minutes while constantly stirring it. The mixture will have thickened quite a lot but will still be pourable.
– Pour the mixture onto a flat piece of wax paper and sprinkle the top with sea salt before putting it in the fridge for ±30 minutes to harden.
– Slice into small rectangles and individually wrap them with wax paper before serving.