CHRISTMAS KNÄCK AND SWEETS
Swedish knäck - caramel toffee
(makes approx. 60-80 knäck)
1 dl sugar
1 dl whipping cream
1 dl Swedish light syrup (ljus sirap)
3 tsp. butter
1/2 dl almonds, finely chopped (optional)
80 mini (1-inch) mini paper cases for sweets
Combine the sugar, whipping cream, light syrup, and butter in a large pot (the sides should be a least 12 inches high, since the mixture will boil up). Over low heat, bring the mixture to a low but steady boil, stirring just until the butter has melted. Stop stirring, and allow the mixture to boil (again, at low heat) for 30 minutes. Place the paper cases on a very lightly greased baking sheet.
At the 20 or 25 minute point, transfer a teaspoon of the mixture to a cup of cold water. If it flattens itself out on the surface rather than forming a "soft ball," it's ready. Fold in the almonds (optional), then transfer to the paper cases. The mixture is very hot, so please take care not to burn yourself!
Transfer the tray of knäck to the refrigerator and allow to cool overnight. Transfer to an airtight container and store in the refrigerator until use, (this makes it easier to peel the paper wrappers away from the knäck).
• If you prefer your knäck harder, cook for a further 10 minutes.
• Experiment with flavouring your knäck with, for example, vanilla sugar, gingerbread spices, coffee, cocao powder, dessicated coconut or crushed Turkisk peppar liquorice sweets.
ALMOND PASTE & CHOCOLATE BALLS
Mix almond paste (mandelmassa) with a little green food colouring. Roll into small balls. Dip one end of each ball into melted dark chocolate. Place the balls on a baking sheet and allow the chocolate to cool before serving.
RASPBERRY JELLIES WITH CHOCOLATE
Dip raspberry jellies (geléhallon) in to melted dark chocolate. Stand on a baking sheet and allow the chocolate to cool before serving.
Image borrowed from arla.se