Saturday, 4 May 2013

Ben's English Toffee Recipe

I have been food preparation since I have been very younger. I really like to get ready sweets and my preferred is sweets. This formula is one I created when I was 12 decades of age.—Ben Lohse, Worcester, Pennsylvania

Ingredients

    2 tsp plus 1/2 cup butter, diveded
    1-3/4 glasses sugar
    1/8 tsp. lotion of tartar
    1 cup large cooking cream
    1 tsp. rum extract
    1 cup dairy products candy chips
    1 cup combined almonds, sliced and toasted

Directions

    Oil a 15-in. x 10-in. x 1-in. pan with 2 tsp butter; set aside.
    In a large large pot, merge glucose and lotion of tartar; mix in lotion and staying butter. Cook and mix over method warm until a sweets warm range gauge flows 300° (hard-crack stage). Eliminate from the heat; mix in draw out. Quickly add into prepared pan. Let take a position at 70 degrees until cool.
    In a microwave, liquefy candy chips; mix until sleek. Propagate over toffee. Propagate with almonds. Let take a position until set, about 1 hour. Break into pieces. Store in an air-tight package. Yield: 1-3/4 pounds.

Editor's Note: We suggest that you analyze your sweets warm range gauge before each use by bringing water to a boil; the warm range gauge should read 212°. Modify your formula warm range up or down based on your analyze.

Nutritional Facts 1 ounces is equal to 171 calories, 11 g fat (5 g soaked fat), 22 mg cholesterol, 66 mg salt, 18 g carbs, 1 g roughege, 2 g proteines

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