Polkagriskola caramel
By á-1292
Ingredients
- 4 oz hard peppermint candies
- 1 1/4 c heavy cream
- 1 c superfine sugar
- 6 T golden syrup or dark corn syrup
- 3 T honey
- 7 T unsalted butter
Details
Preparation time 60mins
Cooking time 105mins
Preparation
Step 1
Crush the candies coursely and sieve out the powder.
Line the bottom of an 8 x 8 inch baking pan with parchment paper; grease paper with nonstick cooking spray and set aside. Heat cream, sugar, syrup and honey in a 6 inch diameter 2 qt saucepan over medium heat; stir until sugar dissolves, about five 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 heat and add butter. Using a wooden spoon, stir until smooth, about 3 mins. Pour sugar mixture onto prepared baking pan and sprinkle evenly with candy pieces, pressing them lightly into toffee with the back of a spatula. Let cool completely; cut in 64 squares.
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