Swedish Toffee
Indulge in the rich, buttery allure of Swedish Toffee, a classic Scandinavian treat that melts in your mouth with velvety sweetness. This easy-to-make recipe combines simple pantry staples—unsalted butter, granulated sugar, light corn syrup, heavy cream, and a touch of vanilla—into a decadent caramelized confection that’s perfect for the holiday season or anytime you’re craving something special. Achieving the perfect soft-yet-chewy texture is made simple with the use of a candy thermometer, ensuring foolproof results every time. For an extra layer of sophistication, finish with a sprinkle of flaked sea salt to create a luxurious sweet-and-savory balance. With just 10 minutes of prep and a handful of steps, Swedish Toffee makes an irresistible homemade gift or a crowd-pleasing addition to your dessert table.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 200 grams Granulated sugar
- 2 tablespoons Light corn syrup
- 200 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Flaked sea salt (optional, for garnish)
Instructions
Line a 20x20 cm (8x8 inch) baking dish or a similar-sized pan with parchment paper, allowing some overhang on the sides for easy removal later. Lightly grease the parchment paper with butter or non-stick spray.
In a heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, light corn syrup, and heavy cream.
Place the saucepan over medium heat and stir continuously as the butter melts and the sugar dissolves.
Once the mixture starts to boil, lower the heat slightly and attach a candy thermometer to the side of the saucepan, ensuring the tip is fully submerged but not touching the bottom of the pan.
Let the mixture simmer while you stir occasionally to prevent it from sticking or burning. Continue cooking until the mixture reaches 120°C (248°F), known as the 'firm ball stage'. This will take around 25–30 minutes.
Once the desired temperature is reached, remove the saucepan from the heat and immediately stir in the vanilla extract.
Carefully pour the hot toffee mixture into the prepared baking dish, spreading it out evenly. Be cautious, as the mixture is extremely hot.
If desired, sprinkle flaked sea salt on top of the toffee for a savory-sweet contrast.
Let the toffee cool at room temperature for at least 2–3 hours, or until it sets completely.
Once set, lift the toffee out of the pan using the parchment paper overhang. Transfer it to a cutting board and use a sharp knife to cut it into small squares or rectangles.
Store the toffee pieces in an airtight container at room temperature for up to one week, or in the refrigerator for longer storage.
Nutrition Facts
Calories |
3006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.1 g | 305% | |
| Saturated Fat | 140.0 g | 700% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 228.7 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 52 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
