Swedish Peppermint Caramels Polkagriskola Recipes

SWEDISH PEPPERMINT CARAMELS (POLKAGRISKOLA)

Swedish Peppermint Caramels (Polkagriskola) image

This semisoft toffee is topped with crushed peppermint candies. Published in Saveur magazine, December 2009.

Provided by swissms

Categories Low Protein

Time 45m

Yield 64 candies, 64 serving(s)

Number Of Ingredients 6

Ingredients

4 ounces hard peppermint candies
1 1/4 cups heavy cream
1 cup superfine sugar
6 tablespoons golden syrup (British) or 6 tablespoons dark corn syrup
3 tablespoons honey
7 tablespoons unsalted butter

Steps:

Put the peppermint candies into a plastic bag and crush them coarsely with the flat side of a meat mallet. Using a large sieve, sift candy pieces, discarding fine powder; set candy pieces aside.
Line the bottom of an 8"x8" baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside.
Heat cream, sugar, syrup, and honey in a 6-inch diameter 2-quart saucepan over medium heat; stir until sugar dissolves, about 5 minutes. Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring, until mixture reaches 250°F, about 45 minutes. Remove pan from the heat and add butter. Using a wooden spoon, stir until smooth, about 3 minutes.
Pour toffee mixture onto prepared baking pan and sprinkle evening with peppermint candy peices, pressing them lightly into toffee with the back of a spatula. Let cool completely; cut into 64 squares to serve.

Nutrition Facts : Calories 55.1, Fat 3, SaturatedFat 1.9, Cholesterol 9.7, Sodium 4, Carbohydrate 7.4, Sugar 5.6, Protein 0.1

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