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Have you ever tasted the hard but soft swedish caramel candy?
Butterscotch is a traditional Swedish toffee prepared at Christmas, the swedish version is KOLA or KNÄCK (a more harder version)
The traditional recipe:
Ingredients:
1,5 cups Sugar
1 cup Cream
1/2 cup Syrup
100g Butter
Do this:
Mix sugar, syrup, cream and nutter in a sauce pan with thick bottom. Boil until the batter turns 120 degrees Celsius. You can test if it’s ready by dripping the batter in a glass of cold water. If you can shape the wet mass to a pea with your fingers, the texture is right.
Spread the batter into tiny paper cups. Let the butterscotch cool before you store them in a jar. You may need to place some baking paper between the layers otherwise butterscotch tend to stick together.
And my version:
(SO DAMN DELICIOUS!!!!)
Ingredients:
1 cup Cream
1/2 cup Milk
1 cup Fibersyrup Gold
1/2 cup Sukrin (or other sweetening like stevia powder, vanilla, saffron, dark chocolate etc.)
Same preparation as the normal recipe.
Cook for about 30-60 minutes depending on whether you want hard or soft toffee.
