|
Post by Aly on Aug 11, 2017 11:38:06 GMT
Just made cinder toffee.
100grms caster sugar 3 tablespoons golden syrup 1 teaspoon bicarbonate of soda
Line a roating tin with foil and butter the foil.
In a heavy bottomed pan heat the sugar and golden syrup to 150 c ( boil about 10 mins). Stir often to stop the sugar burning. Take off heat and add bicarbonate whilst stirring. The mixture will bubble up and turn the colour of a crunchie. Pour into prepared tin and leave to cool. Once cold break into pieces. If you want you can then cover the pieces in chocolate!
This was adapted from the sweets made simple book by miss Hope and Mr Greenwood. They say to add liquid glucose which I do not have so left out! I guess that would make it smoother tasting!
|
|
|
Post by sooliz on Aug 12, 2017 7:20:04 GMT
Never realised it only took 3 ingredients! My sister used to make fudge a lot, she doesn't now as her husband is diabetic and has (unfortunately for him!) a very sweet tooth and little self control.
|
|
|
Post by Aly on Aug 12, 2017 7:28:55 GMT
Am planning to do a jar of something each week! I used to make fudge too but need to adapt recipes as cannot get double cream here.
|
|
|
Post by Aly on Aug 15, 2017 10:51:20 GMT
Chocolate fudge 1lb sugar 1 tablespoon golden syrup 4 tablespoons cocoa powder 1 cup milk Combine in heavy bottomed pan and heat gently to combine and melt sugar. Then bring up to Soft Ball on sugar thermometer. Take off heat and put in large bowl. Stir in 1 oz butter and leave to cool. When barely warm beat in 1/2 teaspoon vanilla essence and put into tin that is lined with buttered foil. Mark into squares and leave in a cool place. This makes a soft fudge that has a good chocolate taste. I plan to ring the changes in future by adding raisins, glacé cherries etc.
|
|
|
Post by Aly on Aug 31, 2017 19:38:42 GMT
Am making Scottish tablet. Will report on it and include the recipe tomorrow!
|
|
|
Post by brightspark on Jan 31, 2018 16:38:54 GMT
I know this thread was last seen some while back, but Aly, while in France if I need double cream (for a recipe, not on its own) I use the creme fraiche epaisse. Not sure if it would work with your recipe but I don't see why not.
|
|
|
Post by Aly on Feb 2, 2018 17:06:04 GMT
I use coconut creme now being vegan and it works fine.
|
|
|
Post by dgraves on Apr 1, 2021 7:49:50 GMT
I haven't seen this recipe yet, but it seems very tasty. I think it would be very sweet, could you add less sugar or replace it with honey? That would be just fine. I will definitely give it a try!
|
|