We never made liquorice and raspberry toffees when I grew up but my boys love liquorice so we thought we would try this classic Swedish combination, and it worked!
Mix all ingredients (apart from butter) together and bring to the boil and keep stirring with a wooden spoon.
How much you boil down the mixture depends on how hard you prefer your toffees. Too little and they don’t harden and too much you’ll break your teeth! It’s safest not to make them too hard or great grandma won’t be able to have any after Christmas dinner. (Unless you want to keep them all to yourself that is, in which case a long boil would be a smart move…). I keep them quite soft so the kid’s can eat them. About 20 minutes usually does it but I always have to rely on the water test. Pour a little bit of mixture into a glass of cold water, if it forms into a soft ball it will form a soft toffee. For a harder toffee you want a really hard ball to form. And if the mixture floats out – it’s not ready.
Stir in the butter and pour the mixture into little cases to cool down and set.
Finish with a sprinkle of liquorice powder and a fresh raspberry.
If liquorice is not your favourite, see here for a sea salt caramel and rosemary toffee.
- 1.8 dl / 180 grams of sugar
- 2 dl / 200 grams of coconut cream (or cream if you prefer)
- 1 dl / 100 grams golden syrup
- 1 dl / 100 grams liquorice syrup
- 2 tbs butter
- a handful of raspberries