Lingonberry & cardamon toffee

This is an ruby red and very elegant fruit toffee. Its slightly sour so if you fancy sour-sweet treats. This one is for you.

However, use any other fruit and spice combination to make your own fruit toffee from this recipe. Just exchange the fruit, Cointreau and cardamom to whatever you prefer instead.

Lingonberry & cardamom toffee

2014-12-19 13:21:14

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Ingredients

1. 200 grams of frozen lingonberries
2. 2 tsp cardamom powder
3. 0,5 dl Cointreau
4. 50 gram vegan margarine
5. 1,5 dl  oat cream or any other vegan cream
6. 4 dl white organic sugar
7. 2 tbsp light syrup
8. powder sugar

Instructions

1. Melt vegan margarine in a pot with a thick base on the stove.
2. Remove the pan from the heat.
3. Add toCointreau, frozen lingonberries and cardamon to the melted margarine and whisk together, ensure that there are no lumps and the spice is evenly mixed with the liquid.
4. Add oat-cream and whisk together.
5. Add the syrup and whisk together.
6. Add sugar and whisk together with the other ingredients and place the pot on to the plate again
7. Let the ingredients melt together, bring the mixture up to a boil.
8. Lower the heat and let the mixture cook gently, it should start to bubble, reduce the heat if necessary.
9. Stir regularly and pay attention. Once the bubbles become bigger and form much slower, test the mixture as instructed in step 10.
10. Every now and then test the mixture with the help of a glass with cold water. Add a dollop of the mixture to the glass and if you can shape the mixture and the mixture holds to the shape you created, the toffee is ready - or let cook until the liquid reaches 120 C / 248 F.
11. Repeat the test until you get a result you can shape or a consistency you are happy with.
12. Once ready, remove the pot from the heat and immediately pour the mixture into a tray covered with a baking-paper and let cool down.
13. Once the toffee has hardened and cooled down, cut equally big pieces, dust in powder sugar and wrap them in pieces of baking paper.
14. Store in a cool, dry and dark place.

By Veronica Stenberg / Elegantly Vegan

Elegantly Vegan http://elegantlyvegan.com/wpui/