Knäck (Swedish Christmas Toffee)
Chewy cream and syrup toffee from the Swedish Christmas table, wrapped in twists of paper. Rich, buttery and dangerously moreish.
- Time2 hr 30
- LevelMedium
- Costabout £0.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line a 20cm square tin with baking paper. If you have them, you can instead set about 30 mini paper cases in a mini muffin tin.
- 2
Put the cream, sugar, golden syrup and butter in a large, deep, heavy-based pan. Heat gently, stirring, until the sugar has dissolved.
- 3
Bring to the boil, then let it bubble hard, stirring every minute or so so the base does not catch. After 20 to 25 minutes it will be a deep golden caramel and reach 125C on a thermometer.
23 min - 4
No thermometer? Drop a little into a glass of iced water. It should form a firm ball that holds its shape but squashes softly between your fingers.
- 5
Take the pan off the heat and stir in the vanilla. Pour into the tin or spoon into the cases.
- 6
Leave to set for 2 hours at room temperature, then cut into squares with an oiled knife. Wrap each piece in a twist of baking paper and keep in a cool place for up to 3 weeks.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
