Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Swedish Peppermint Caramels (Polkagriskola)
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 45 min
- Yield
- 64.00 candies, serving(s)
Categories
- confection
Cuisine
- Swedish
Cooking Method
- Boil
Difficulty
- Medium
Dietary
- General
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 64. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Swedish Peppermint Caramels (Polkagriskola) brings together 4 ounces hard peppermint candies, 1 1/4 cups heavy cream, 1 cup superfine sugar in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 64 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 4 ounces hard peppermint candies
- 1 1/4 cups heavy cream
- 1 cup superfine sugar
- 6 tablespoons golden syrup (British) or 6 tablespoons dark corn syrup
- 3 tablespoons honey
- 7 tablespoons unsalted butter
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
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.
Line the bottom of an 8"x8" baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside.
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.
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.
Keep Cooking
More hard peppermint candies Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
