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Ingredients
| granulated sugar: 2 1/2 cups |
| dark corn syrup: 1 1/2 cups |
| unsweetened cocoa powder (sifted): 4 Tbl |
| heavy whipping cream (fluid): 1 cup |
| light whipping cream (fluid): 1 cup |
| salted butter: 5 Tbl |
| vanilla extract: 1 tsp |
Swedish Toffee (Gräddkola)
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- Combine sugar, syrup, cocoa, heavy cream and light cream, and 3 tablespoons butter in a saucepan.
- 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.
- Stir in remaining butter and vanilla. Stir until butter melts and pour into a buttered 9x9 inch cake pan.
- Cool slightly, cut in small squares with oiled scissors or sharp knife.
- Wrap pieces in waxed paper.