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Knack
Christmas Toffee
1 C sugar
1 C whipping cream
1 C light or golden syrup
3 tsp. butter
1/2 C almonds, finely chopped
80 mini (1-inch) caramels with candy wrappers
Combine sugar, whipping cream, syrup and butter in a tall cooking pot over low heat. Bring mixture to a slow boil, stirring just until butter melts. Allow the mixture to boil over low heat for about thirty minutes. Place caramel wrappers on a lightly greased baking sheet.
For hard Knack: At thirty-minute cooking point, transfer a teaspoon of the mixture to a cup of cold water. It should form a "soft ball." If mixture does not shape into a ball, cook an additional five to ten minutes. Once mixture reaches "soft ball" stage, fold in the chopped almonds; carefully transfer to candy wrappers as mixture will be hot and sticky.
For soft fudge Knack: At the twenty-minute cooking point, transfer a teaspoon of the mixture to a cup of cold water. Mixture should flatten rather than forming a soft ball. Fold in the almonds, and then transfer to candy wrappers. Place baking sheet in the refrigerator; allow to cool overnight.
Transfer Knack to an airtight container and store in the refrigerator until ready to serve. Keep unused portions refrigerated.
*Knack image (C) Ojan (2008). Image released into the public domain by author and copyright holder.
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