Swedish Toffee Recipes

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.

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in milk, butter, sugar, eggs, cardamom and salt; beat until smooth. Gradually add 8 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into nine equal portions. Shape each portion into a 14-in. rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal. Cover and let rise for 30 minutes. , In a small bowl, combine flour and sugar; cut in butter until mixture is crumbly. Sprinkle over braids. Bake at 325° for 25 minutes or until golden brown. Combine glaze ingredients until smooth; brush some over loaves. Bake for 5 minutes. Brush with remaining glaze; bake 5-10 minutes more. Remove from pans to cool on wire racks.

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.