Lemon Toffee Brittle

lemon toffee 2

This recipe for Lemon Toffee Brittle makes a harder toffee than my other Lemon Toffee recipe, this kind is the type you pour into a tray and then break up as you would a Nut Brittle.

1/2 Cup water

1 Cup white sugar

1/2 Cup golden syrup

50gm butter

1 lemon, juice and zest

Place everything into a heavy based saucepan and stir over a low heat until the sugar dissolves.

Bring to the boil and simmer for ages. After about 15 minutes dip a teaspoon into the mixture and test it in a glass of water to check if the toffee is ready. Once the toffee comes out of the water reasonably hard on the spoon it is ready to pour, (and as a bonus, taste testing this recipe is lovely).

Once ready, pour the toffee into a slice tray lined with baking paper. Spread the toffee around to thin it out. Once set, break it into pieces and store in an air tight container.

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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.