Swedish Toffee (Chokladkola)
Recipe: #12903
June 29, 2014
Categories: Snacks, Scandinavian, Gluten-Free, No Eggs Vegetarian, Chocolate, Heavy Cream, Butter/Margarine, more
"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!"
Ingredients
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 by Step Method
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
No special items needed.