It sounds simple, but ...
A recipe for toffee, at first glance looks deceptively simple. What could be simpler ... Combine butter, sugar and some water, boil down to a set temperature or certain color ... paid to cool, cover with chocolate and this is another perfect series of toffee!
If you never candy at home then you know that there are a lot of things wrong, it can often go without any apparent reason.
Hundreds of thousands of productsPounds of toffee ... I am a professional manufacturer of candy.
I'll give you a couple of secrets Toffee Maker, to give you the perfect batch of toffee, consistently, game after game after game ... and not just normal candy, but world-class gourmet almond toffee!
Toffee Maker Secret # 1: Use a candy thermometer accurate. Use the thermometer as a guide or a roadmap. It will give you an idea if you're there. As for the collection, the color of the lot also say,When the caramel is ready.
Toffee Maker Secret # 2: To be consistent from batch to batch weigh each ingredient in a food scale and use only the finest ingredients.
Toffee Maker Secret # 3: Keep tabs on the cooking process. For the caramel, the method and timing is as important as the ratio of ingredients. What makes toffee ... "Toffee" ... is the process.
Kitchen of the lot.
It 'important that the butter is brought to boiling point. Addbring water back to boiling point. The boiling water, melt the butter and sugar crystals very quickly. This is the charge of re-crystallized during cooking to keep.
Secret Toffee Maker is # 4: Very important! Wash the sides of the pan with a pastry brush and water. All non-dissolving sugar crystals causes the charge to re-crystallize. If the batch re-crystallized, it is very grainy and also be separate. I personally have not been able to ensureBatch of toffee, though this is the case. You will have to discard the batch and start over.
Continue ...
To point out some critical temperatures: about 250 ° C re-crystallize the game, when the heat source is not using high enough to resolve the sugar crystals as they form. From 250 to 280 ° F, the caramel syrup is thick and heavy, and the impression is that the lot is partially crystallized. But if your oven is hot enough, the tendency tore-crystallize would be eliminated.
Toffee Maker Secret # 5: Every manufacturer of candy this problem occurred. The butter and sugar is to separate during cooking. To resolve this problem, all we need do is add an emulsifier to start the cooking process. Lecithin is used for this purpose. Butterfat with the Lecithin allows the moisture in the batch mix. Lecithin is a byproduct of the production of soy meal and oil. Lecithin is purified andNon-allergenic for people with allergies to soy. Soya lecithin can be used in natural food stores, some supermarkets and shops, the candy, the performance of deliveries and sell the ingredients to find.
Toffee Maker of Secret # 6: Depending on the height, adjust the temperatures of minus 1 degree C per 500 m above sea level. (For example: at sea level, water boils at 212 ° F, but where I live the water boils at about 201 ° F).
Now back to cooking the caramel ...
As the plot thickensdoes not stick to the side of the pan. Once the batch number Röstspuren, about 290 ° shows the heat must be rejected.
Since that time, the batch is gradually thinner and will again stick to the sigh of the pot. Cooking at a temperature between 290 ° to 306 ° F will cause the plot to burn and turn too much sugar. If this happens, it is too brittle toffee and develop a soft wheat with increasing age.
Toffee MakerSecret # 7: Toffee must be aged for at least a week. This aging process gives the candy a possibility, a butter flavor and texture than ideal to develop.
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At the end of cooking, 300 ° to 306 ° F, the stack is free of wheat. At this point, a small amount of sugar Baker has the special drive to start the game with a soft fine texture.
Secret Toffee Maker is # 8: Toffee must be kept refrigerated or frozen andKeep tightly closed. Never, ever, store at room temperature or outdoors caramel!
Toffee Maker of Secret # 9: I sometimes flower a phone call or e-mail address of caramel chocolate covered with the remains. Blooming is caused by moisture in the chocolate. Well, I'm not a chocolate expert, but a way to get the question is chocolate bloom (before the chocolate has hardened, of course) cover with nuts. In my case almonds!
Toffee Maker Secret # 10: Another problemI've heard of chocolate come from toffee. Some recipes call for lining the pan with the caramel to cool it a vegetable oil like Pam or other non-stick spray. I discovered that this can cause the chocolate to fall after the toffee is kept cool or refrigerated. Coat the pan or baking dish with butter, instead. This usually solves the problem.
Toffee Maker Secret # 11: To get the taste of your toffee to the next level, pre-fryingAlmonds. Use whole, raw, peeled, non pareil almonds. Spead and almonds on a baking sheet in oven preheated to 350 ° C for about 15 to 20 minutes. Stir from time to time.
Toffee Maker of Secret # 12: Use only sugar cane. Even when only a spoon to mix the candy from a material that does not absorb heat like wood or high temperature plastic. Never use metal. Absorb the heat of the toffee and lead to re-crystallize.
The method described above andThe proposals can be applied or adapted for each recipe toffee and in many cases, on each of your candy making adventures ... be applied not only toffee.
The toffee recipe:
2 pounds fresh salted butter
2.4 pounds granulated cane sugar
0.4 pounds of sugar to provide Baker
First 4.8 oz ground almonds (chocolate coating)
1 pound whole almonds, dry roasted
0.8 ounces of salt
0.3 oz Lecithin
6.4 ounces of hot water
The process:
Put the butter in a heavy skillet. BringBoiling point and add the hot water. Again bring to a boil and add the caster sugar cane. Wash the site with water and a pastry brush. Bring to a boil and add good rigidity lecithin. Bake at 250 ° F *. Add the toasted almonds. Bake at 280 ° -290 ° F * and then lower the temperature on the stove. Bake at 300 ° -306 ° F. * (Adjust the temperature to your height - see Secret # 6). Take the pan from the heat and the salt and sugar Baker special. Mixturewell and pour into a buttered pan or plate to cool. Lot spread rapidly and cut the desired size. Coat each side brush with pure milk chocolate and chopped hazelnuts o.
| Price : $53.12
