Swedish Toffee (Graddkola)

1. 1

   Combine sugar, syrup, cocoa, heavy cream and light cream, and 3 tablespoons butter in a saucepan.

2. 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. 3

   Stir in remaining butter and vanilla.

4. 4

   Stir until butter melts and pour into a buttered 9x9 inch cake pan.

5. 5

   Cool slightly, cut in small squares with oiled scissors or sharp knife.

6. 6

   Wrap pieces in waxed paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.