Homemade brunost-flavoured toffee

Homemade toffee has been a tradition in my house as long as I can remember. This recipe includes brunost, which gives it some extra flavour. Makes approx. 40 pieces of toffee.
From a Brunost story
Brunost Ambassador
Julebasar with the Scottish Norwegian Society in Glasgow
Difficulty: Medium
Time: 70 min
Product in the recipe
TINE Gudbrandsdalen Read more
  • 10 Servings
  • 200 ml cream
  • 200 ml light syrup
  • 200 ml sugar
  • 2 tbsp butter
  • 130 g TINE Gudbrandsdalen
Here is how you do it

Put the cream, syrup, sugar and butter in a saucepan. Keep the mixture boiling throughout the process. Stir occasionally. Add the brunost after around 15 mins. Continue stirring after adding the brunost. This is especially important towards the end of the cooking process.

Once the toffee has been boiling for about 20 mins, you can do a “drop test”. Get a glass of cold water and add some of the toffee mixture to it. If it comes together in the shape of a drop, you can take it out and roll it, as the toffee is done. Total cooking time is usually 25-35 mins, but it depends on your stove.

Pour the toffee mixture into a greased tin. Allow to cool. You can then cut it into chunks and wrap them in clingfilm.