Coffee and cardamom toffee Recipe

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makes:

20

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

20 min

This easy coffee and cardamom toffee makes a smart treat and is the perfect foodie gift for special occasions. Tie with a bow or break into pieces, pop into a cellophane bag and finish with a pretty ribbon. There is something quite nostalgic and old-fashioned about toffee, but coffee and cardamom bring it up to date – and taste great together. This recipe makes about 20 pieces of toffee.

Ingredients

  • sunflower oil, for brushing the tin
  • 125g unsalted butter, diced
  • 200g caster sugar
  • 75g molasses sugar
  • 2 rounded tbsps
  • golden syrup
  • 2tsps instant coffee granules
  • 1/2tsp ground cinnamon
  • pinch of salt
  • 5–6 cardamom pods

Method

  • Brush the inside of a 17cm square baking tin with sunflower oil.

  • Place all the ingredients except the cardamom pods in a medium-sized pan and add 75ml water. Crack the cardamom pods using a pestle and mortar; remove the green husks and finely grind the little black seeds. Add to the pan and place over a low to medium heat. Stir to melt the butter and completely dissolve the sugars.

  • When the sugars have dissolved, raise the heat slightly and bring the mixture to the boil, stirring from time to time. Continue to cook steadily until the toffee registers 126°C/260°F (hard ball stage) on a sugar thermometer.

  • Remove the pan from the heat, give the toffee a quick whisk and pour into the greased baking tin. Leave to cool and harden before breaking into pieces and packaging in waxed paper.

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Top Tip

Stored in an airtight container, the toffee will keep for about a week.

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