Cream toffees are great for Christmas gifts for friends with a sweet tooth. Put them in a big serving dish and decorate with small spruce twigs and a big red ribbon.
Preparation: 30 minutes
Cooking: 15 minutes
(without cooling time)
3 dl [0,6 pt] (250 g / 9 oz) of sugar
1 dl [0,2 pt] water
2 tablespoons vinegar
1/3 teaspoon bicarbonate
2 1/2 dl [0,5 pt] cream
25 g [0,9 oz] butter
 Bring sugar, water and vinegar to a boil in a saucepan and boil until it has turned light yellow.
 Remove the saucepan from the heat and stir in the bicarbonate. Then stir in the cream a little at the time. Put the saucepan back on the heat and warm the mass through.
 Dip a teaspoon of the mass in cold water and roll it into a ball. If it feels elastic, the toffees are done. Pour the mass onto a greased baking sheet in an even layer.
 Cut the toffee mass into squares with a sharp knife while it is still hot.
 Wrap the cold toffees into cellophane paper and twist the ends. Store in box with a tight lid.