Recipe for cooking swedish chrismtas kola
Recipes from Norway, Sweden and Finland :: Scandinavian Desserts
2 c. sugar 1 c. dark corn syrup 4 Tbsp. (1/2 stick) butter 1 Tbsp. vanilla extract 3 1/2 (three and a half) c. heavy cream 1 1/3 (one and one-third) c. almonds, chopped Mix all ingredients except the almonds in a large sauté pan, and simmer for 1 hour, stirring occasionally. Test by placing a drop of the hot caramel into a glass of cold water. If you can make a soft ball by rolling it between your fingers, it is ready. Pour caramel onto a large nonstick baking sheet, and sprinkle and distribute with chopped almonds. Refrigerate to chill. When partially set, slice into small portions and wrap in wax paper square or rectangles cut to fit.
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