Food recipes
Swedish Peppermint Caramels (Polkagriskola)
Swedish Peppermint Caramels (Polkagriskola) Ingredients: peppermint, fresh cream, fluid, heavy whipping sugars, granulated syrups, corn, light honey butter, without salt Directions: Put the peppermint candies into a p...
Swedish Peppermint Caramels (Polkagriskola)
Ingredients:
peppermint, fresh
cream, fluid, heavy whipping
sugars, granulated
syrups, corn, light
honey
butter, without salt
Directions:
Put the peppermint candies into a plastic bag and crush them coarsely with the flat side of a meat mallet.
Using a large sieve, sift candy pieces, discarding fine powder; set candy pieces aside.
Line the bottom of an 8"x8" baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside.
Heat cream, sugar, syrup, and honey in a 6-inch diameter 2-quart saucepan over medium heat; stir until sugar dissolves, about 5 minutes.
Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring, until mixture reaches 250F, about 45 minutes.
Remove pan from the heat and add butter.
Using a wooden spoon, stir until smooth, about 3 minutes.
Pour toffee mixture onto prepared baking pan and sprinkle evening with peppermint candy peices, pressing them lightly into toffee with the back of a spatula.
Let cool completely; cut into 64 squares to serve.
Ingredients:
peppermint, fresh
cream, fluid, heavy whipping
sugars, granulated
syrups, corn, light
honey
butter, without salt
Directions:
Put the peppermint candies into a plastic bag and crush them coarsely with the flat side of a meat mallet.
Using a large sieve, sift candy pieces, discarding fine powder; set candy pieces aside.
Line the bottom of an 8"x8" baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside.
Heat cream, sugar, syrup, and honey in a 6-inch diameter 2-quart saucepan over medium heat; stir until sugar dissolves, about 5 minutes.
Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring, until mixture reaches 250F, about 45 minutes.
Remove pan from the heat and add butter.
Using a wooden spoon, stir until smooth, about 3 minutes.
Pour toffee mixture onto prepared baking pan and sprinkle evening with peppermint candy peices, pressing them lightly into toffee with the back of a spatula.
Let cool completely; cut into 64 squares to serve.