Gingerbread Spice Toffee

Gingerbread Spice Toffee

Notes: In Dec 2018, it wasn’t quite as crispy as would be preferred - try heating it to more like 320F/160 next time. Also, more chocolate would have been good - try 150 or 200g next time.

Note: Dec 2020 - made batch with 1:1 sugar/butter ratio and at a lower temp : 137C and it turned out pretty well. Also used the same ratio of spices, but used less and sprinkled it on with the chocolate and mixed it in.

Ingredients:

250 ml butter (or vegan margarine) 320 ml sugar 5ml cinnamon 5ml ginger 2.5ml nutmeg 2.5ml cloves 10 ml Vanilla ~100g of chocolate in small chunks (optional)`

Prepare a large cookie sheet with parchment paper

Mix butter and sugar in medium pot over medium heat. Stir until butter has melted, and then let sit. Using a candy thermometer (or a repurposed meat thermometer) heat to 140C/284F, when it hits the right temp, take off the heat, and vanilla and stir thoroughly.

Pour onto the cookie sheet and if necessary spread around until it is uniformly thick. Let cool for a few minutes then spread the chocolate chunks over the surface and sprinkle some of the spices over the top. Wait a couple of minutes for the chocolate to melt and then spread evenly:

Cool thoroughly and then break into chunks.