Swedish Toffee (Chokladkola)

32
Servings
30m
Prep Time
10m
Cook Time
40m
Ready In


"This recipe is different than many others I've seen, as it uses molasses instead of corn syrup, giving it a richer and totally different flavor. I imagine you could add almonds to this and it would be super good!"

Original recipe yields 32 servings
OK

Nutritional

  • Serving Size: 1 (40.4 g)
  • Calories 144.6
  • Total Fat - 4.2 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 14.4 mg
  • Sodium - 17.8 mg
  • Total Carbohydrate - 27.4 g
  • Dietary Fiber - 0.1 g
  • Sugars - 27 g
  • Protein - 0.2 g
  • Calcium - 33 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Lightly oil an oblong pan. One that can hold 4 cups at the thickness you want.

Step 2

Combine all ingredients in a large heavy saucepan. Cook over low heat until it reaches 250F or soft ball stage (when mixture forms soft balls when dropped into cold water).

Step 3

Pour into the oiled pan and cool slightly, then cut into small squares with a sharp oiled knife. This is not a hard toffee, unlike English toffee.

Step 4

Wrap individual pieces in wax paper. Makes 2 lbs. of toffee.

Tips & Variations


No special items needed.

Tags : Snacks

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