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.

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.