Swedish Christmas Toffee Recipe – Knäck With Saffron

 INGREDIENTS:

Makes approx 40 knäck or 30 squares

• 3/4 Cup /170g Brown sugar – Light and dark brown sugar add flavor, but you can also use granulated sugar.
• 3/4 Cup/ 200ml  Golden syrup 
• 3/4 Cup/200ml  Heavy cream (double cream)
• 2 Tablespoons Butter 
• 1/4 teaspoon/ 0.5g Saffron—This recipe works with both powdered and whole saffron strands. You can crush saffron strands in a little granulated sugar to ensure the color and flavor are evenly distributed throughout the toffee mixture.
• Optional toppings:  Coarse sea salt, shredded coconut, or finely chopped pistachio nuts.

Equipment

• A candy thermometer is not essential, but it is helpful to gauge when the toffee has reached the desired temperature. 
• Small candy forms—traditionally, these toffees are served in small candy casings similar to muffin casings but miniature in size. They can be found online, or you can skip the casings and pour the toffee mixture into a lined bread form.
• Using a preheated jug or pot with a spout is helpful when pouring out the toffee.
  

Method

1. Add the Sugar, cream, golden syrup, and saffron to a pot with a spout, if you have one. Bring to a boil, mixing occasionally with a whisk. The mixture can quickly boil over, so keep a watchful eye and remove the pot from the heat or turn down the heat if necessary. 

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2. If using a thermometer, aim for a temperature between 258°F/ 126°F and 266°F/130°C. A higher temperature will make a firmer toffee.
–If you don’t have a thermometer, you can drop a spoonful of the mixture into a cold glass of water. Using your fingers, test whether you can roll the toffee into a ball shape. If it is too soft, return the pot to the stove.
This process takes up to half an hour.

3. If you plan on using a jug to pour into the casings, you can preheat it. Fill it with hot water and allow it to warm up.
Separate the candy casings and place them on a firm surface or tray. You can also line a form with parchment paper.

4. When the toffee has reached the correct temperature or consistency, remove the pot from the heat, add the butter, and stir gently to combine.

5. Transfer to your heat-safe jug if using. With a steady hand, pour the toffee into the casings, silicone form, or lined form. If it stiffens before you have finished pouring all of the mixture, return it to the heat for a few moments.​

Work from left to right (if you are right-handed) to avoid dipping the jug or pot in already-filled casings!

6. Add any toppings of choice and allow to cool completely before handling to ensure the toffee keeps its shape.

If you use a lined bread form, divide the into squares or rectangles with a sharp knife or scissors. 

I like to wrap my toffee squares individually in parchment or wax paper. Old fashioned toffee was sold this way in Sweden.

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Storage

Store refrigerated and consume within 2 weeks.
They make a great homemade Christmas gift!