Third Culture Kitchen

Just the recipe: Swedish English

Making cream toffee takes quite a bit for stirring - count on an hour or so. The wider the pot is, the faster it will finish. The mixture will bubble up quite a bit during cooking, so don’t pick your smallest pot.

5 dl whipping cream

2 1/2 dl sugar

1 1/2 light syrup

1 dl peeled and chopped almonds

1. Mix cream, sugar and syrup in a thick-bottomed pot. (If the bottom isn’t thick, you will burn the toffee very easily.) Heat while stirring until the mixture starts boiling.

Before boiling.

Let the mixture boil until it thickens. The simplest way to know when it’s done is to use a thermometer. When the mixture has reached 120 degrees C, it’s done. If you don’t have a household thermometer, you can use the “ball test.” Get a glass of cold water. When you’re wondering if it’s done yet, pour a little of the mixture into the water. When you can make a little ball out of the cooled down mixture, it’s ready.

Not ready - cream everywhere, mixture dissolves into water.

Ready - no cream in the water and the mixture stays together in the water. When you take it out of the water, you can form the toffee into a ball.

3. Stir in the chopped almonds.

4. Cover a baking sheet with waxed paper, baking sheet paper, or the like. (Any paper designed to keep things from sticking is fine.) Pour the toffee onto it. If you can, try to make the pool of toffee as square as possible.

5. When the toffee has cooled, cut the toffee into squares with a buttered knife. (Buttered to keep the toffee from sticking. Thin and sharp knives work best.) Wrap the toffee pieces in the paper.