SWEDISH TOFFEE (CHOKLADKOLA)
This recipe is different than the others posted here as it uses molasses instead of corn syrup, giving it a richer and totally different flavor. I imagine you could add almonds to this and it would be super good!
Provided by Jostlori
Categories Candy
Time 40m
Yield 2 lbs
Number Of Ingredients 5
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.
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Bethannie Douglas
[email protected]I can't wait to make this cake again!
SYEDA MAHAM OP
[email protected]This cake is perfect for a special occasion.
Margaret Sookoo
[email protected]I'm not a huge fan of toffee, but I thought this cake was delicious.
Lester Howe
[email protected]This recipe was a bit too complicated for me, but it turned out well in the end.
Candace Smith
[email protected]I had some trouble getting the toffee filling to set, but otherwise the cake was great.
Bako Azhar
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Advance Server
[email protected]I would definitely recommend this recipe to others.
Tiffany Schauls
[email protected]5 stars! This recipe is a keeper.
Liliy Rozay
[email protected]This was my first time making a Swedish toffee cake and it turned out great! The instructions were easy to follow and the cake was delicious.
Anmol Magar
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. It's easy to make and the results are impressive.
Mintesinot Mengistu
[email protected]This recipe was a hit! The toffee filling was gooey and rich, and the chocolate cake was moist and dense. I loved the combination of flavors and textures.