Swedish Toffee (Chokladkola)

1. 1

   Lightly oil an oblong pan.

2. 2

   Combine all ingredients in a large heavy saucepan. Cook over low heat until it reaches 250F or soft ball stage (when mixture forms soft balls when dropped into cold water).

3. 3

   Pour into the oiled pan and cool slightly, then cut into small squares with a sharp oiled knife. This is not a hard toffee, unlike English toffee.

4. 4

   Wrap individual pieces in wax paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.