Lingonberry toffee

Beautiful red caramel with a fruity and sweet-sour taste. A fun twist on a traditional Christmas caramel that the whole family will love!

approx. 30 pieces

approx. 40 minutes

Rating (0 ratings)


150 g lingonberries
170 g Dansukker Granulated Sugar
150 ml whipping cream
70 g Dansukker Light Syrup
40 g Dansukker Glucose Syrup
1 pinch of salt


Line a 15x20 cm rectangular baking tin with baking parchment. 

Thaw the lingonberries and beat them with a stick blender. Press the lingonberries through a fine-meshed sieve. Combine all the ingredients in a heavy-based saucepan. Heat the toffee until it reaches a temperature of 123°C. Stir occasionally.

Pour the toffee into the baking tin and let it set before cutting it into pieces.

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