Ingredients:

• 180 g sugar
• 200 ml golden syrup
• 200 ml cream
• 100 g dark chocolate
• 100 g dark chocolate
• 1 coconut fat
• 3 tablespoons chopped almonds

Kola & Knäck – Caramel Toffee

Preparation:

1. Mix the sugar, syrup, whipping cream, butter and almonds well. Bring the mixture to the boil in a pot. The cooking temperature influences the consistency of the toffee. This can be easily measured with a kitchen thermometer. To create a softer consistency, stop cooking at 120 °C, a medium consistency at 140 °C and 160 °C will produce a harder, crispy caramel.

2. Pour the mixture into ramekins and decorate as desired – for example, press small stars into the mixture while it’s still soft.

3. Leave to cool, store in the fridge or serve.

Toy's Delight Christmas tree with music box
Toy's Delight Christmas tree with music box
Toy's Delight Christmas tree with music box
Winter Bakery Delight large biscuit jar
Winter Bakery Delight large biscuit jar
Winter Bakery Delight large biscuit jar
Winter Bakery Delight holly cake stand
Winter Bakery Delight holly cake stand
Winter Bakery Delight holly cake stand

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