Knäck, or Swedish toffee is traditionally made at christmas. This is a great recipe, you can adapt the recipe easily by adding chopped nuts, vanilla, ginger or lime zest for different tastes. The longer you cook the mixture, the harder the toffee gets so make sure to use the cold water test before you pour it into the paper cases.
- Mix the sugar, double cream, syrup and cocoa powder into a heavy based pot with high sides.
- Bring to the boil without the lid and stir occasionally until it reaches 122°C on a candy thermometer or test it buy pouring a few drops of the mix into a glass of ice cold water and move the glass to form a small ball, if it’s done it should stay in the ball shape and be really hard. Cooking time, approx: 15-20 minutes.
- Add the butter and stir through. Pour the mix into a jug with a fine spout then pour it into tiny cake cases (about 2cm in diameter).
- Leave the mixture to cool completely and store in the fridge.