Raspberry Toffee

HaveaYummyDayDec14SusannaBlavarg4268

Merry Christmas everyone! It’s time to jingle, mingle and make Christmas crimson toffee! 

Keep warm this holiday season! xoxo /Susanna and Elisabeth

Raspberry Toffee Dipped in White Chocolate 

About 32 pieces

  • 100 g pureed raspberries (with the seeds removed)
  • 1 teaspoon lemon juice
  • ⅔ cup / 1½ dl heavy cream
  • 1 cup / 2½ dl sugar
  • 1 tablespoon light syrup
  • Neutral food oil for the pan
  • 200 g white chocolate, chopped, melted and tempered
  • 2 tablespoons freeze-dried raspberries

Put a piece of lightly oiled parchment paper in a pan (about 6×8 inches or 15×20 cm). Mix all ingredients in a stainless steel pot. Heat the mixture until boiling and stir a couple of times. Boil until the mixture reaches 251˚-253˚F / 122˚-123˚C. Pour the mixture into the pan and let it set over night. Cut the toffee into pieces. Dip the pieces in the white chocolate and put them on a parchment paper. Spread the raspberries on top.

HaveaYummyDayDec14SusannaBlavarg4266

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