Swedish Toffee (Gräddkola) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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From a little Swedish Recipes book of mine. Makes 2 pounds toffee. Ingredients:
2 1/2 cups sugar |
1 1/2 cups dark corn syrup |
4 tablespoons cocoa |
1 cup heavy cream |
1 cup light cream |
5 tablespoons butter |
1 teaspoon vanilla |
Directions:
1. Combine sugar, syrup, cocoa, heavy cream and light cream, and 3 tablespoons butter in a saucepan.
2. Cook over low heat, stirring, until mixture forms firm ball which does not flatten when dropped into very cold water, about 250 degrees on a candy thermometer.
3. Stir in remaining butter and vanilla. Stir until butter melts and pour into a buttered 9x9 inch cake pan.
4. Cool slightly, cut in small squares with oiled scissors or sharp knife.
5. Wrap pieces in waxed paper.
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