Aniseed toffee
Ingredients
200 ml whipping cream
2 tbsp whole aniseeds
150 ml Dansukker Light Syrup
50 ml Dansukker Glucose Syrup
200 ml Dansukker Cane Sugar Granulated
Instructions
Pour the cream and aniseeds into a saucepan, cover and simmer for 10 minutes. Sieve out the aniseeds. Add the syrups and sugar and simmer for around 20 minutes; do the ball test or use a thermometer (120-125 °C). Pour into a mould, approx. 12x20 cm. Leave to set. Cut into pieces and wrap in paper.
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