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–+ servings
small toffee caramels with almond on a plate.

Swedish toffee

Swedish caramel is called Knäck. Popular candy for the holidays
5 from 1 vote
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Prep Time 5 minutes
Cook Time 45 minutes
1 hour
Course Dessert
Cuisine Swedish
Servings 50
Calories 50 kcal

Equipment

  • Thermometer
  • Small paper candy cups or foil cups

Ingredients
  

  • 1 cup heavy cream
  • 1 cup sugar
  • 1 cup golden syrup( dark karo syrup is ok)
  • 2 tablespoon butter
  • ½ cup chopped almonds
  • ¼ teaspoon salt

Instructions
 

  • Mix the heavy cream, sugar, and syrup in a pot and bring to a boil.
  • Boil on medium heat. Stir once in a while. The mixture bubbles a lot.
  • While boiling, prepare a tray with small paper candy cups or foil cups that are meant for chocolate truffles.
  • Your toffee is ready when the temperature is around 257-266F, (125-130C). It takes 30-50 minutes to reach this temperature, this depends on your stove and type of pan. You can test by dropping some in a glass of water, if it has a ball shape and you can form it with your fingers then the mix is done.
  • Take the mixture off the heat and add in the butter, almonds, and salt. Stir.
  • Put toffee mix in your small cups with the help of teaspoons. Let the candies cool down. They set quite quickly in the fridge.

Notes

Temperatures for consistency:
  • 257 F (125C)- a bit soft and chewy toffee
  • 280 F ( 140F)- harder, but still slight chewiness on the inside.
  • 315 F ( 155C)- hard candies
Store in the fridge for up to 3 weeks. The candies can be frozen up to 3 months. 
The amount of small candies you get from this amount varies depending on your paper cup size. 

Nutrition

Serving: 1pieceCalories: 50kcalCarbohydrates: 5.2gProtein: 0.5gFat: 3gSugar: 2g
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