There is something quite nostalgic and old-fashioned about toffee, but here it is given a contemporary twist with coffee and a hint of cardamom.
|Sunflower oil, for brushing the saucepan||2 teaspoons instant coffee granules|
|1 1/8 sticks unsalted butter, diced||1/2 teaspoon ground cinnamon|
|1 cup superfine sugar||Pinch of salt|
|3/4 cup molasses sugar||5-6 cardamom pods|
|2 Tbsp. Corn syrup||1/3 cup water|
Brush the inside of a 63/4in. (17cm) square baking panwith sunflower oil. Place all the ingredients except the cardamom pods in a medium-size saucepan and add 1/3 cup water.
Crack the cardamom pods using a mortar and pestle; remove the green husks and finely grind the little black seeds. Add to the saucepan 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 a boil, stirring from time to time. Continue to cook steadily until the toffee registers 260°F (126°C) on a candy thermometer (hard ball stage).
Remove the saucepan from the heat, give the toffee a quick whisk, and pour into the greased baking pan. Let cool and harden before breaking into pieces and packaging in waxed paper. Stored in an airtight container, the toffee will keep for about a week.
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