Lemon Toffee

lemon toffee

I was an expert toffee maker by the time I was 8. This is the first time I’ve ever made Lemon Toffee and I have to admit, the lemon flavour is slightly more grown-up than most of my toffee recipes.

This is a sticky toffee, so it must be poured into patty pans to set. It won’t set hard, so it won’t break up into pieces if you pour it onto a tray.

300ml cream

200 ml golden syrup

300 ml sugar

2 Tblpns butter

Juice and zest of a lemon

Put everything in a pan and heat slowly until the sugar has dissolved, stirring constantly. Bring to the boil, continuing to stir until the mixture stays firm on a spoon when you dip it into a glass of water (around 30 minutes – I shouldn’t admit to this, but I read while I am stirring things over the stove).

lemon toffee2

Pour carefully into patty pan cases.

 

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