forum: Food & Drink

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#1 Sat 10 Feb 07 9:19pm

indiechef

Member
From London
Member since Sun 11 Dec 05

sweets

hi guys

im doin that thing for da RND and im gonna make brownies and flapjacks and stuff.

i was wondering if i could make a few sweets or candies to make loads and sell cheaply (as soon as the kids come we should make a bundle)

anyway i dont really have any recipies for those kind of thing but i was wondering if u do

any recipie will be gr8

bi

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#2 Mon 12 Feb 07 3:08am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: sweets

Almond Crunch
75g (3oz) Flaked Almonds
60g (2½oz) Butter
4 tbsp Honey

Melt the butter in a heavy-based saucepan.
Add the honey and almonds and increase to a medium heat.
Stir continuously, for 7-8 minutes or until the mixture is golden brown.
Pour the mixture into a greased 20cm (8 inch) baking tin.
Allow to cool slightly and cut into squares.
Leave in a cool place to set, cut into squares and store in an airtight container.

Cinder Toffee
450g (1lb) Granulated Sugar
300ml (½ pint) Water
50g (2oz) Butter
25g (1oz) Dark Cooking Chocolate (70% cocoa solids)
4 tbsp White Vinegar
3 tbsp Golden Syrup
½ tsp Baking Soda, sifted

Place the butter, water and vinegar into a heavy bottomed saucepan, heat gently until the butter has melted.
Add the sugar golden syrup, dark chocolate and allow to fully dissolve.
Bring to a boil, to a temperature of 138°C (280°F).
Remove from heat.
Add the baking soda, stirring well until bubbles subside a little
Pour the mixture into a well oiled 18cm (7 inch) sandwich tin.
When the mixture has cooled a little mark the surface into squares with a knife.

Fudge
900g (2lb) Sugar
225g (8oz) Unsalted Butter
1 large tin Evaporated Milk
Water (quarter of the volume of Evaporated Milk)
Vanilla Essence

Place the sugar, butter, milk, water and vanilla essence into a saucepan.
Heat gently until the is fully dissolved.
Rapidly boil the mixture to a temperature of 114 - 118°C (238 - 245°F) the soft ball stage.
Remove from the heat and allow to cool for 2 - 3 minutes, then beat rapidly with a wooden spoon until the mixture thickens and becomes rough in texture.
Pour the mixture into a 20cm (8 inch) baking tin, lined with silicon paper.
Allow to cool a little before marking into squares with a knife.
Leave in a cool place to set, cut into squares and store in an airtight container.

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