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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the 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 fine powder; set candy pieces aside. | 2. Line the bottom of an 8"x8" baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside. | 3. Heat cream, sugar, syrup, and honey in a 6-inch diameter 2-quart 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°F, about 45 minutes. Remove pan from the heat and add butter. Using a wooden spoon, stir until smooth, about 3 minutes. | 4. Pour toffee mixture onto prepared baking pan and sprinkle evening with peppermint candy peices, pressing them lightly into toffee with the back of a spatula. Let cool completely; cut into 64 squares to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hard peppermint candy	4	ounces		100.8667	0.0	22.44	0.5667
heavy cream	1 1/4	1/4		510.0	4.11	4.26	54.12
superfine sugar	1	cup		774.0	199.96	0.0	0.0
golden syrup	6	tablespoons		100.8667	0.0	22.44	0.5667
honey	3	tablespoons		-	-	-	-
butter	7	tablespoons	unsalted	598.5	27.4995	18.7005	50.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.