These caramels, topped with crushed peppermint candies, are one of many versions of kola, a kind of semisoft toffee adored all over Sweden.
Yield: makes 64 Candies
- 4 oz. hard peppermint candies
- 1 1⁄4 cups heavy cream
- 1 cup superfine sugar
- 6 tbsp. golden syrup or dark corn syrup
- 3 tbsp. honey
- 3 tbsp. unsalted butter
- Put peppermint candies into a plastic bag and crush them coarsely with the flat side of a meat mallet. Using a large sieve, sift candy pieces, discarding powder; set candy pieces aside.
- Line the bottom of an 8" x 8" baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside.
- Heat cream, sugar, syrup, and honey in a 6"-diameter 2-qt. saucepan over medium heat; stir until sugar dissolves, about 5 minutes. Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring, until mixture reaches 250°, about 45 minutes. Remove pan from the heat and add butter. Using a wooden spoon, stir until smooth, about 3 minutes.
- Pour sugar mixture onto prepared baking pan and sprinkle evenly with peppermint candy pieces, pressing them lightly into toffee with the back of a spatula. Let cool completely; cut into 64 squares to serve.