Recipes

Peppermint Caramels

  • Serves

    makes 64 Candies

TODD COLEMAN

This dessert, topped with crushed peppermint candies, is one of many versions of kola, a kind of semisoft toffee adored all over Sweden.

Ingredients

  • 4 oz. hard peppermint candies
  • 1 14 cups heavy cream
  • 1 cup superfine sugar
  • 6 tbsp. golden syrup or 
dark corn syrup
  • 3 tbsp. honey
  • 3 tbsp. unsalted butter

Instructions

Step 1

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.

Step 2

Line the bottom of an 8" x 8" baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside.

Step 3

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.

Step 4

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.

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