Swedish Toffee Recipes

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:

• 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:

• Grease one 7x11 inch baking pan and another of half the capacity.
• Put the sugar, condensed milk, milk and water into a large, deep saucepan (I use a pressure cooker pan). Add a walnut sized piece of butter.
• Heat the mix gently until all the sugar has dissolved, then bring to the boil.
• Reduce the heat and simmer gently, stirring occasionally. It needs to cook for up to an hour, but the colour will change from an unappealing beige to a golden caramel as it cooks, showing it's nearly ready.
• The toffee is ready when it reaches the soft ball stage. Use a candy thermometer, or drop a teaspoonful into some cold water.
• Half fill the sink with cold water and place the saucepan in it. Beat the toffee with a wooden spoon until smooth and thick. Stir in the vanilla, if using.
• Pour the toffee into the baking pans, getting all the really liquid part of it out of the saucepan. (As it sets, white "blooms" may appear. These are just milk solids (probably from the butter).
• Scrape the toffee that has stuck to the sides of the pan out with a metal spoon. This should give nuggets and flakes of toffee.
• When the toffee in the baking pans has set, score and cut into squares.