Swedish toffee knäck - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Swedish toffee knäck By You Magazine - November 9, 2018 Every household in Sweden makes Swedish toffee, or knäck, at Christmas – little soft toffees. It’s one of the most popular treats when we visit each other for Glögg and Advent celebrations. You can play with the flavourings of these little toffees (try cocoa, saffron, liquorice or vanilla) – and add nuts and seeds for texture, too. Just remember to use cases that are lined, or else they will stick. You can also give them a quick spray of cake-release spray before filling with the toffee, just to make sure. Peter Cassidy MAKES APPROX. 30 LITTLE TOFFEES, DEPENDING ON THE SIZE OF THE CASES 200g golden syrup 160g plus 1 tablespoon caster sugar 200ml whipping cream 50g tablespoons butter YOU WILL NEED sugar thermometer petit-four cases a large saucepan (the mixture will bubble up a lot during cooking) 1. Place the syrup, sugar and whipping cream in a large saucepan and bring to the boil over a medium heat. You need to keep an eye on it all the time – I can’t emphasize this enough. The temperature needs to reach exactly 125°C/257°F. Along the way to that point, it will bubble – then, right before it hits 125°C/257°F, it will start to turn brown. This whole process can take 20–25 minutes, so make sure you won’t be distracted. 2. As soon as you have the exact temperature, take the pan off the heat and stir in the butter. If you leave it to cook for any longer, the finished toffee will be too hard. If you take it off the heat before 125°C/257°F, you end up with a fudge-style finish. 3. Leave it for a few minutes. At this stage, you can split it into several different bowls in order to add different flavourings, or you can simply portion it out and add flavours to the top of the warm toffee before it goes hard. I have not included quantities for the fillings here as tastes are different, but for a full recipe consider around 75 g/3 oz. of nuts or seeds; for spices, a few teaspoons should suffice. 4. When the mixture has cooled a little, pour into plastic piping/pastry bags or a pourer, and pipe into the little petit-four cases. Add the flavourings to the top, then leave to cool down and harden up. Recipe from ScandiKitchen Christmas: Recipes and traditions from Scandinavia by Brontë Aurell RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved