• 180 g sugar
• 200 ml golden syrup
• 200 ml cream
• 100 g dark chocolate
• 100 g dark chocolate
• 1 coconut fat
• 3 tablespoons chopped almonds

Kola & Knäck – Caramel Toffee


1. Mix the sugar, syrup, whipping cream, butter and almonds well. Bring the mixture to the boil in a pot. The cooking temperature influences the consistency of the toffee. This can be easily measured with a kitchen thermometer. To create a softer consistency, stop cooking at 120 °C, a medium consistency at 140 °C and 160 °C will produce a harder, crispy caramel.

2. Pour the mixture into ramekins and decorate as desired – for example, press small stars into the mixture while it’s still soft.

3. Leave to cool, store in the fridge or serve.

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