STUDIO CITY (CBS) — Are you looking for a new holiday treat? Chef Vanessa DiStefano, from Sur La Table, stopped by KCAL9 Monday to talk about delicious holiday treats.
This dessert, topped with crushed peppermint candies, is one of many versions of kola, a kind of semisoft toffee adored all over Sweden.
Makes 64 candies
4 oz. hard peppermint candies
1-1/4 cups heavy cream
1 cup superfine sugar
6 tbsp. golden syrup or dark corn syrup
3 tbsp. honey
5 tbsp. unsalted butter
Put 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 powder; set candy pieces aside.
Line the bottom of an 8″ x 8″ baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside.
Heat cream, sugar, syrup, and honey in a 2 qt. 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°, about 45 minutes. Remove pan from the heat and add butter. Using a wooden spoon, stir until smooth, about 3 minutes.
Pour sugar mixture onto prepared baking pan and sprinkle evenly with peppermint candy pieces, pressing them lightly into toffee with the back of a spatula. Let cool completely; cut into 64 squares to serve.
For more information, visit Sur La Table.