Swedish Taffy - Knäck
Make your own lovely taffy
Old-fashioned molasses taffy is easily made at home. I use to put the whole candy into my mouth and suck away the paper cup. Then I take it out and continue to enjoy the nuts, almonds and flavor.
You can make this candy by yourself, but it is more fun to have helpers. To make Swedish taffy take time! Bribe the children to participate. They can stand at the stove and stir while reading a Donald Duck magazine or similar.
There are many recipes with flavors and ingredients that differ. This lens is about the simple common ordinary Taffy we call KNÃCK in Sweden.
The beloved, sweet, typical Swedish candy is home made and last for months after it is finished. Depending on how hard you want the fudge to be, you can change the temperature while boiling. Read about it here.
The almonds can be left out if nessecary. The recipe can be doubled according to the meassures here - Equal parts of sugar, cream, molasses and
Prep Time: 1,5 hours
Total Time: 1,5 hours
Serves: 100 pieces
- 10 ounce white sugar
- 10 ounce cream (not whipped)
- 10 ounce molasses
- 2 ounce butter
- 5 ounce almonds
- Mix cream, sugar, butter and molasses in a thick pan. Choose a big one.
- Heat up everything on a rather hot stove without a lid. Stir now and then.
- While this is cooking, chop the almonds (or skip them if there is a reason to)
- To cook with a thermometer is easier. If you want the fudges softer boil only 248 degrees, and if you prefer to get them harder choose 257 degrees. Find your own favorite level.
- If you donÂ´t have or want to use a thermometer, make a little test. Take a few drops of the boiling candy and put it on cold water on a plate. Use your fingers and form a little ball. If it stays hard and round, the taffy is finished.
- Stir the almonds into the saucepan and immediately pour the hot mass into the tiny forms. Using a spoon, takes time so maybe you want to use a jug with a spout.
This is what you need to make the Taffy
Mini size 1-1/4 inch diameter cups
1.9-quart saucepan for melting butter, reducing sauces, and other small-scale tasks
Extra-thick 2.5 mm copper exterior heats quickly and evenly
Non-reactive stainless interior lining holds up to heavy use and cleans easily
Durable cast-iron handle with stainless rivets
Hand washing recommended; limited lifetime warranty
Digital, programmable thermometer; high-heat, stainless steel probe and cable
Great for roasts, barbecue, candy-making, and deep-fat frying
Check internal food temperatures without opening oven door; alarm sounds when food is done
A common recipe is equal parts (typically 0.3 litres) of heavy cream (not whipped), sugar and golden syrup. It is also common to add a few tablespoons of butter. One may also add one or two teaspoons of vanilla sugar or about 0.1 kg of peeled and finely chopped almonds. Put all the ingredients except for the almonds in a heavy based saucepan and stir until the sugar has melted. Simmer until a few drops of the mix poured into cold water can be rolled into a chewy or hard ball. Then add the almonds and pour the mixture in waxed paper cups and leave to cool. Even though the recipe is easy, the process of simmering can take up to 1.5 hours.