Friday, 24 December 2010

Swedish toffee

Knäck is a traditional Swedish toffee. The name translates into "break" and refers to its hard consistency (reminding of Daim or Skor bars). Some prefer their knäck to be soft and chewy, which is easily attainable by simmering the mix for a shorter time.


Heavy cream (any kind of cream that can be cooked will work just fine - such as double or whipping cream)
Golden syrup

Measure up equal parts (e.g. 150 ml) of the cream, syrup and sugar in a heavy based saucepan or pot (preferably a large pan for quicker results).
Melt it while stirring and bring to the boil. Lower the heat to a simmer, the heat should be high enough to keep the mix boiling without burning to the bottom of the pan.
Keep boiling, while stirring, until the mix becomes a bit gluey. Pour a drop of the mix into a glass of cold water. If you can roll it to a hard or chewy ball, it’s done.
(You can add chopped almonds to the mix at this stage)

Pour into mini paper cups and leave to cool. Delicious!

No comments: