Juniper toffees
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes 40 toffees
Ingredients
- 10 juniper berries
- 1 clove
- 1 green cardamom pod
- 120g whipping cream
- 100g caster sugar
- 50g dark muscovado sugar
- 90g golden syrup
- 90g black treacle
- 65g evaporated milk
- 65g butter
Method
- STEP 1
Toast the spices in a dry pan until fragrant, then pour in the cream. Heat on high until the first simmering bubbles appear, then turn off. Pour into a blender and whizz to break up the spices, then pour through a sieve.
- STEP 2
Put the remaining ingredients into a pan with the infused cream over a medium heat. Cook, stirring regularly, until the mix reaches 120C on a sugar thermometer. Pour onto a baking-paper-lined 20cm x 20cm tray and leave to cool for 4 hours or until set, then cut into squares or circles.
