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Swedish Toffee (Gräddkola)

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“From a little Swedish Recipes book of mine. Makes 2 pounds toffee.”
READY IN:
15mins
SERVES:
20
YIELD:
2 pounds toffee
UNITS:
US

Ingredients Nutrition

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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