Yes, more christmas candy! As you might have noticed by now, toffee-making is really serious business in Sweden, as christmas approaches. You're swamped with recipes. This one is adapted - it was originally for lemon toffee but I got wild and crazy (ha!) and decided to add one of my very many vanilla beans. Yum!
Lemon Vanilla Toffee
300 ml cream (full fat)
1 vanilla bean
200 ml golden syrup
300 ml / 240 g sugar
2 tbsp butter
juice and zest from 1 lemon
about 70 tiny paper cups
Put the paper cups on a tray.
Start by putting the cream in a small saucepan. Score the vanilla bean, and put it in. Bring to a boil, remove from heat and cover with a lid. Let the cream infuse for fifteen minutes. Remove the bean, scraping the seeds into the cream, and discard.
Mix cream with all the other ingredients in a small saucepan. Bring to a boil, and let boil slowly on medium heat until it's 122-125�C or passes the "soft ball test".
Pour the toffee carefully into each paper cup. Be very careful! Cool, and store in an airtight tin.
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