A Swedish type of Christmas candy you can do at home, but nothing says that you can't make these in the summer. Tastes like toffee.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
48
Yield:
4 dozen candies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix molasses, cream, sugar, and cocoa powder together in a pot; bring to a boil. Heat to 251 degrees F (122degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball, 30 to 40 minutes. The finished candy will be same firmness of the ball in water. Remove pot from heat and stir in almonds and vanilla extract.

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  • Spoon candy into small paper candy cups. Cool to room temperature and store in an airtight container at room temperature.

Nutrition Facts

43 calories; protein 0.2g; carbohydrates 7.2g 2% DV; fat 1.6g 3% DV; cholesterol 5.1mg 2% DV; sodium 3.3mg. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2013
This candy tastes like caramel corn without the popped corn! Next time I will put almond pieces over the top for decoration. I love the taste of this! Read More
(7)

Most helpful critical review

Rating: 1 stars
12/19/2013
This came in a newsletter under the subtitle of "low calorie" - really? Something with molasses cream and white sugar? Who reviews these? Read More
(3)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/19/2013
This candy tastes like caramel corn without the popped corn! Next time I will put almond pieces over the top for decoration. I love the taste of this! Read More
(7)
Rating: 4 stars
12/19/2014
Made with my son for a school project. The candy taste was excellent. However we had to make an adjustment to how we cooled the candy. Had to leave the pot on stove low heat to keep candy warm while spooning otherwise it cools too quickly and you can't get it out. While I spooned it out my son kept mixing so it would not burn. We also used mini muffin pans to cool candy. Our first try was to use paper mini muffin cups but the candy stuck to the cups and we could not get candy separated from the cup when it cooled. Next time we make this we will try a pot that allows you to pour out the candy. Maybe that will make it easier to get it out of the pot. Spooning it out was a project because it kept sticking to the spoon and knife. Clean up was easy though. I soaked everything in hot water and the sticky candy mostly melted off. Read More
(5)
Rating: 1 stars
12/19/2013
This came in a newsletter under the subtitle of "low calorie" - really? Something with molasses cream and white sugar? Who reviews these? Read More
(3)
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