Ginger Toffees
12 servings
90 minutes
Ginger toffees are a true winter treat with an Eastern twist. The combination of spicy ginger and the sweetness of honey gives these candies a spicy depth of flavor, balancing between sharpness and caramel softness. Toffees have long been a favorite in Russian cuisine, and the addition of ginger makes them warming and beneficial. Their texture is soft, slightly chewy, with a light brittleness that reveals a warm creamy and honey bouquet on the tongue. Perfect for cozy winter evenings, they not only delight with their taste but also provide health benefits – ginger has healing properties that strengthen the immune system. They are suitable as a standalone treat or as a compliment to a cup of fragrant tea.
1
Peel the ginger, slice it into thin rounds, rinse it, pour water over it, and bring to a boil. Simmer for 10-15 minutes. Taste the broth; it should be spicy.
- Fresh ginger root: 30 g
- Water: 150 ml
2
Remove the ginger, add sugar and milk to the pot, and stir until the sugar dissolves.
- Sugar: 200 g
- Milk: 350 ml
3
Add butter and honey to the pot. Stir until the butter is melted.
- Butter: 70 g
- Honey: 1 tablespoon
4
Set the minimum heat to maintain boiling. The mixture should foam but not overflow. Cook on low heat for 40-60 minutes, stirring occasionally. Cooking time depends on the juiciness of the ginger, moisture of the honey, and fat content of the oil.
5
When the mixture reduces by about three times, darkens to a golden color, and starts to harden on the spatula, check the caramel for consistency.
- Vanillin: pinch
6
Pour a teaspoon onto a silicone mat, wait 2 minutes for it to cool, then try to roll a ball from the mixture. The mixture should be pliable like clay and easy to roll.
7
If the caramel doesn't roll, cook for another 5-10 minutes and check again. Cook until the mixture holds a firm shape.
8
Pour the finished caramel into a rimmed dish lined with greased baking paper. Form a layer about one centimeter thick. It can also be poured into small silicone candy molds. Leave to set for several hours. Important: the setting time depends on how much the mixture was cooked down. The less cooked it is, the longer it will take to dry.
9
Cut the hardened iris slab into portions or remove it from the silicone molds.
10
To prevent candies from sticking together during storage, they can be rolled in a mixture of cornstarch and powdered sugar and excess should be shaken off using a sieve.
11
Candies can be wrapped individually in baking paper or stored in a jar with a tight lid in layers separated by paper.
