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Brown Rice cooking today, English Toffee tomorrow
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John Kuthe
May 17, 2020, 10:31:27 AM5/17/20
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My English Toffee recipe (courtesy of Joy Of Cooking":
3.5 cups sugar
1/4 tsp Cream Of Tartar, mix
2 cups 40% cream
2 sticks of butter
Boil to 310F, stirring specially near end of cook.
Remove from heat
Add 1tsp almond flavor and 2 tsps vanilla, stir in
Pour onto flat heat tolerant surface, let cool.
If desired while cooling, score into grid for rectangles for regular pieces, or just break up after cooling and enjoy!
John Kuthe, Climate Anarchist and Christmas Candy Maker for almost 40 years
3.5 cups sugar
1/4 tsp Cream Of Tartar, mix
2 cups 40% cream
2 sticks of butter
Boil to 310F, stirring specially near end of cook.
Remove from heat
Add 1tsp almond flavor and 2 tsps vanilla, stir in
Pour onto flat heat tolerant surface, let cool.
If desired while cooling, score into grid for rectangles for regular pieces, or just break up after cooling and enjoy!
John Kuthe, Climate Anarchist and Christmas Candy Maker for almost 40 years
Thomas
May 17, 2020, 5:02:09 PM5/17/20
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Thanks. Is 310 normal? I am not a candy maker.
itsjoan...@webtv.net
May 17, 2020, 5:39:09 PM5/17/20
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On Sunday, May 17, 2020 at 4:02:09 PM UTC-5, Thomas wrote:
>
> Thanks. Is 310 normal? I am not a candy maker.
>
Me neither, but that temperature is what gives toffee that deep brown color.
>
> Thanks. Is 310 normal? I am not a candy maker.
>
John Kuthe
May 17, 2020, 5:53:42 PM5/17/20
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On Sunday, May 17, 2020 at 4:02:09 PM UTC-5, Thomas wrote:
> Thanks. Is 310 normal? I am not a candy maker.
High hard crack stage for cooking the water out of sugar based syrup. Candy thermometers sometimes divide up the temp scale into the stages of sugar syrup cooking.
I AM a candy maker, for almost 40 years.
John Kuthe...
Hank Rogers
May 17, 2020, 6:13:49 PM5/17/20
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