Swedish Peppermint Caramels (Polkagriskola) |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This semisoft toffee is topped with crushed peppermint candies. Published in Saveur magazine, December 2009. Ingredients:
4 ounces hard peppermint candies |
1 1/4 cups heavy cream |
1 cup superfine sugar |
6 tablespoons golden syrup (british) or 6 tablespoons dark corn syrup |
3 tablespoons honey |
7 tablespoons unsalted butter |
Directions:
1. Put the peppermint candies into a plastic bag and crush them coarsely with the flat side of a meat mallet. Using a large sieve, sift candy pieces, discarding fine powder; set candy pieces aside.
2. Line the bottom of an 8 x8 baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside.
3. Heat cream, sugar, syrup, and honey in a 6-inch diameter 2-quart saucepan over medium heat; stir until sugar dissolves, about 5 minutes. Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring, until mixture reaches 250°F, about 45 minutes. Remove pan from the heat and add butter. Using a wooden spoon, stir until smooth, about 3 minutes.
4. Pour toffee mixture onto prepared baking pan and sprinkle evening with peppermint candy peices, pressing them lightly into toffee with the back of a spatula. Let cool completely; cut into 64 squares to serve.
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