Swedish Toffee (Chokladkola)

This recipe is different than the others posted here as it uses molasses instead of corn syrup, giving it a richer and totally different flavor. I imagine you could add almonds to this and it would be super good!

• Ready In: 40 mins
• Yields: 2 lbs

Ingredients

• 2 3⁄4 cups sugar
• 1 1⁄4 cups molasses
• 2  tablespoons  cocoa
• 3  tablespoons butter
• 2 1⁄4 cups  cream

Directions

1. Lightly oil an oblong pan.
2. Combine all ingredients in a large heavy saucepan. Cook over low heat until it reaches 250F or soft ball stage (when mixture forms soft balls when dropped into cold water).
3. Pour into the oiled pan and cool slightly, then cut into small squares with a sharp oiled knife. This is not a hard toffee, unlike English toffee.
4. Wrap individual pieces in wax paper.