Swedish Toffee Chokladkola Recipes

Steps:

• Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.
• Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.
• Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.

Steps:

• Lightly oil an oblong pan.
• Combine all ingredients in a large heavy saucepan. Cook over low heat until it reaches 250F or soft ball stage (when mixture forms soft balls when dropped into cold water).
• Pour into the oiled pan and cool slightly, then cut into small squares with a sharp oiled knife. This is not a hard toffee, unlike English toffee.
• Wrap individual pieces in wax paper.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
• Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
• Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.

Steps:

• Combine sugar, corn syrup, cocoa, cream, half-half and 3 T butter in 3 qt heavy saucepan.
• Cook over low heat, stirring until sugar dissolves.
• Continue cooking, stirring no more than necessary to the hard ball stage (250*).
• Watch carefully, for mixture may boil to the top of the pan.
• Remove from heat; stir in remaining 3T butter and vanilla.
• Pour into 9" buttered square pan to cool.
• While still warm, mark in 1" squares; when cool, cut with a sharp knife and wrap individually in waxed paper.