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Swedish Christmas Kola (Caramel Candy)


2 cups Granulated Sugar
1 cup Dark Syrup
50 grams Butter (about half a stick)
1 tablespoon Vanilla
3 1/2 cups Heavy Cream
1 1/3 cups Almonds, chopped

Mix all ingredients (less the almonds) in a large sauté pan, and simmer for 1 hour, stirring occasionally.

Test by placing a drop of the hot caramel into a glass of cold water. If you can make a soft ball by rolling it your fingers, it's ready.

Pour caramel onto a large non-stick baking sheet, and sprinkle with chopped almonds. Refrigerate to chill.

When partially set, slice into small portions and wrap in wax paper squares cut to fit.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.