100 g butter
2 dl whipping cream
3 dl Dansukker Granulated Sugar
1/2 dl Dansukker Light Syrup
1/2 dl Dansukker Glucose Syrup
1 tsp Dansukker Vanilla Sugar
Grated peel of 2 untreated oranges
Melt the butter in a thick-bottomed saucepan. Add the cream, sugar and both types of syrup and boil for 20-30 minutes. Stir a couple of times. Boil until the mixture reaches 125 °C. Alternatively, drop a little mixture into a glass of cold water and test for the correct consistency. Add the grated orange peel. Pour the toffee into an oiled pan and leave to set. Cut the toffee into pieces and wrap in greaseproof paper or cellophane. Store the toffee in a cold place.
You can omit the orange giving a natural flavour, or you can vary the flavour by adding 1 tsp freshly grated ginger, or 2 tbsp vanilla sugar.
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