Raspberry toffee

Ingredients

Toffee

250 grams (8.8 ounces) raspberries
200 milliliters (6.8 fluid ounces or 3/4 cup plus 2 tablespoons) whipping cream
280 grams (9.9 ounces) glucose syrup
300 grams (10.6 ounces or 1.5 cups) powdered sugar
20 grams (0.7 ounces or 1.4 tablespoons) butter
pinch of salt

Equipment

Blender
Make sure your blender is powerful enough to puree the raspberries smoothly. A high-speed blender can save you time and effort.
Heavy Bottomed Saucepan
Using a heavy-bottomed saucepan will help distribute the heat evenly, reducing the risk of burning your caramel.
Candy Thermometer
Essential for getting the caramel to the right consistency. Make sure it’s calibrated correctly before starting.
Cling Film
Use it to line your tin for easy removal of the toffee later. Ensure it covers all sides well.
Square Tin
A 9x9 inch tin is ideal. This will give you evenly sized squares when cutting.
Warm, Thin Knife
Important for cutting smooth squares. Warm it under hot water and dry thoroughly before each slice.

Instructions

Step 1

Put the raspberries in a blender bowl and pour the cream over them. Puree everything until smooth. Ensure raspberries are fresh and the cream is cold for better blending.

Step 2

Pour the glucose syrup into a heavy bottomed saucepan. Heat it gently without boiling, then add the powdered sugar. Keep heating and stir occasionally. The powdered sugar should dissolve. A non-stick pan works best to prevent the caramel from sticking.

Step 3

Continue cooking until the syrup reaches a beautiful dark amber color. Watch carefully to prevent burning.

Step 4

Very carefully pour all the creamy raspberry puree into the caramel at once. Note that the caramel will immediately harden and become lumpy. This is fine. Add the puree slowly to avoid splashing or burns.

Step 5

Stir continuously until all the caramel melts. Boil the mixture to 245°F (118°C). Use a reliable candy thermometer for accuracy.

Step 6

Turn off the heat, add the butter and salt, and stir until it completely dissolves. Make sure the butter is at room temperature for easy mixing.

Step 7

Line a square tin with cling film and pour the caramel over it. Put in the fridge overnight. Use a silicon mold for easier removal.

Step 8

In the morning, remove the caramel from the mold by pulling the cling film. Transfer it to a cutting board and cut into squares with a warm, thin knife. Dip the knife in hot water and dry it before each cut to prevent sticking.

Step 9

Wrap each candy in cellophane or parchment paper. Store in a tightly closed container in the fridge for about a week. For best freshness, wrap each piece tightly.

Servings

Thinking about the best way to serve these delectable treats? Here are some ideas to make them even more enjoyable:

Serve these raspberry-infused delights at your next get-together and watch them disappear quickly 🍬. Whether it's a birthday bash, baby shower, or an afternoon tea party, these bite-sized sweets are perfect for sharing.

Pair your raspberry toffee with a cup of hot coffee or tea ☕ to balance the sweetness with a warm, comforting beverage. It's a lovely way to enjoy a quiet afternoon or catch up with friends.

For a more sophisticated touch, drizzle some melted dark chocolate over the toffee squares before serving 🍫. The slightly bitter notes of the chocolate will complement the sweet and fruity flavors beautifully.

Variations

Gluten-Free Variation: 🌾 Luckily, this recipe is naturally gluten-free! Just ensure your glucose syrup and powdered sugar are labeled gluten-free.

Vegan Variation: 🌱 To make this vegan, swap the whipping cream with coconut cream and use a plant-based butter (like Earth Balance). The flavors will be just as rich and tantalizing.

Faq

How do I know when the caramel is at the right temperature?
Using a candy thermometer, you need to boil the mixture until it reaches 245F (118C). Ensure the thermometer is not touching the bottom of the pan for an accurate reading.
Can I use frozen raspberries instead of fresh ones?
Yes, you can. However, make sure to thaw and drain them well to avoid adding extra moisture to the toffee.
Why did my caramel turn out grainy?
This could happen if the sugar wasn't fully dissolved. Ensure you stir constantly and maintain an even heat.
Can I make this recipe without a candy thermometer?
It’s possible, but for the best results and accuracy, a candy thermometer is highly recommended. If you don't have one, watch for the mixture to reach the "firm ball" stage.
How do I store homemade toffee to keep it fresh?
Wrap each piece in cellophane or parchment paper and store in a tightly closed container in the fridge. They should keep for about a week.
Can I add other flavors or ingredients to the toffee?
Absolutely! You can experiment with adding nuts or different fruit purees. Just be cautious of the moisture content to keep the toffee's consistency right.