Swedish Toffee (Chokladkola)

May 08, 2023May 8, 20230 15

Sweet and rich Swedish Toffee recipe for your dessert cravings

by The Chefin Dessert

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

438

Sugar

67g

Fat

19g

Swedish Toffee (Chokladkola) is a popular sweet treat in Sweden, also known as kola or fudge. This rich and creamy toffee is typically made with a mixture of sugar, molasses, and cream, which are cooked together over medium heat until thick and gooey. This recipe adds cocoa for a chocolatey twist, adding to the decadent and indulgent nature of this dessert. While not a traditional health food, these sweet treats are perfect for special occasions and indulging in your dessert cravings.

Instructions

1.	In a large, heavy-bottomed pot, combine the sugar, molasses, and cocoa.
2.	Cook over medium heat, stirring constantly until the sugar has dissolved.
3.	Add the butter and cream, and continue cooking and stirring until the mixture reaches 240°F (116°C) on a candy thermometer.
4.	Remove from the heat and let cool for a few minutes before pouring into a greased, 9x13-inch baking pan.
5.	Let cool completely before cutting into squares and serving.

PROS

The Swedish Toffee (Chokladkola) is a decadent and indulgent treat, perfect for satisfying your sweet tooth.

With a smooth and creamy texture and rich chocolate flavor, this toffee is sure to impress.

CONS

This recipe uses a lot of sugar and molasses, making it high in calories and not suitable for those with dietary restrictions.

It can also be tricky to get the consistency right, so be sure to use a candy thermometer and follow the recipe carefully.

HEALTH & BENEFITS

While not a healthy food, this toffee can be enjoyed in moderation as part of a balanced diet.
The cocoa used in this recipe is rich in antioxidants, which can help protect the body against oxidative stress and inflammation.

	2 3/4 cups sugar
	1 1/4 cups molasses
	2 tablespoons cocoa
	3 tablespoons butter
	2 1/4 cups cream