Hello lovely people!
It's that time of year...
I love this time of year so much. There's excitement in the air, people think about each other and the love is graspable.
I love the preparation for Christmas as much as I love Christmas itself. I find so much joy in shopping for presents, wrapping them up, decorating and above all else Christmas baking and sweets making!
Today I want to share with you one of my favourite sweets to make for Christmas. It is the traditional knäck, which is a Swedish toffee popular around this time of year. It's a very simple recipe that is so delicious!
Knäck translates to "break", probably because of its breakable consistency (I prefer it to be a bit softer though...). It can be made with three ingredients and it's an easy recipe to remember as you have as much of each ingredient. Traditionally there's little pieces of almond in knäck, however I like my knäck to be smooth and almond-free, but if you're a fan of almond you can just add that. In Sweden we pour the knäck into waxed paper cups that we just call knäck-cups, so maybe go for the smallest mini-cupcake cups you can find. The smaller the better as they really are no bigger than a coin.
Knäck
INGREDIENTS
- 2 dl sugar
- 2 dl golden syrup
- 2 dl heavy cream
DIRECTIONS
Put all the ingredients in a saucepan and stir on heat until the sugar has melted. Then let it simmer. How long you let it simmer affects the end consistency you'll get. If you want it to be soft and chewy (the way I like it) let it simmer until it reached the hard ball stage. The stage is defined by pouring a little of it into a glass of cold water, if it can be rolled into a ball then it is done. Easier than that test is to just let it simmer until it reaches 124°C, but not everyone has got a jam thermometer. Continue to simmer if you want the knäck to be harder.
Much love!
