Tuesday, November 16, 2010
Monday, November 15, 2010
(I used a simple Almond Roca recipe found here )
1 cup butter (not margarine, butter, no substitutes, just butter people!)
1/3 cup water
1/2 tsp vanilla extract
dash of salt
about 1/2 cup of almonds (diced/chopped/slivered whatever takes your fancy) (You can also change out the almonds for your favorite kind of nut or not have any at all.)about 8-12 oz of chocolate
In a pot combine the butter, sugar, and water and stir. Heat over medium heat. Stir the mixture until the butter melts all the way and is incorporated well into the mixture. After that leave it alone. Heat until the mixture boils and reaches a yellow brown color (this is known as the hard crack stage. If you have a candy thermometer you should be using that, however mine broke and I know the color changes pretty well now for hard candy so I just winged it ;) )
It should only take about 10 minutes or so. While your mixture is still cooking take out a pan and line it with aluminum foil, I would also butter it or use a cooking spray (it will make your life so much easier!). Now place just about all of your almonds into the pan and spread them out pretty well. Save a bit to sprinkle on top for the garnish if you please. It's not necessary though. Now when everything is the proper color carefully pour it into your lined, sprayed, and almond equipped pan. Be careful, making hard candy is a very HOT task. You don't want to have burns on your hands and arms from it. It's not a pleasant experience.
Once you've poured your toffee in the pan you can either sprinkle your chocolate chips on top of the toffee and as they melt spread them out over the toffee. Or you could be nifty like me, create a double boiler and melt you chocolate and then pour and spread it on top of everything. This is a recipe that you can do just about anything with and it's almost fool proof. Let your toffee sit for a few hours to harden up and then you can crack it with a knife and enjoy!
(I used a gum drop recipe found here, but I altered it a bit)
They don't photograph well, sorry.
1 cup sugar
1 cup corn syrup
3/4 cup water
1 3oz package of flavored gelatin/jello (I used orange you can use any flavor you want)
2 packages of Knox unflavored gelatin (they equal about .25 oz a piece)
1/2 tsp baking soda
optional: Flavored extract (such as orange/lemon/raspberry or whatever compliments your gelatin/jello. I used orange of course)
Powdered sugar (you will be using it to coat the outside to keep it not so sticky you could also use regular sugar if you like the crunchy taste)
Line a cake pan with foil and spray it with cooking spray (you will regret skipping the spray part trust me) and set aside.
Combine sugar and corn syrup into a pan. Heat over medium heat. You should be using a candy thermometer however mine is broken (remember?) so I basically cooked it for almost 10 minutes took out a spoon dipped it into the mixture and stirred it into a glass of cold water to test its consistency. I did this until the mixture seemed like it was more gummy like than jelly like. With your thermometer it should read about 280 degrees Fahrenheit this is the soft crack stage. As this is happening you should place the water, flavored gelatin, unflavored gelatin's, and baking soda into a separate pan on medium heat until it comes to a boil (don't forget to sir to help everything dissolve). Once it boils remove it from the heat.
Now once the sugar/corn syrup mixture reaches the proper stage return the gelatin mixture to the heat and bring it to a simmer. As it simmers SLOWLY pour in the sugar/corn syrup mixture and stir constantly as your do (that means one hand pours and one hand stirs. If you aren't that coordinated then I suggest asking for some help from a partner or someone lol). Let this mixture simmer for about a minute more. Remove from heat and stir in you extra flavorings if you have any. Then pour into your previously line and sprayed pan. Let sit for a few hours until firm.
Once firm, take the powdered sugar and pour some on top and spread it around. You will have noticed that it is still sticky. Putting the powdered sugar on top takes care of that. Now powder the top of your work surface. and lift out the foil. Flip it foil side up and sit it on top of your surface. Now, have fun pulling off that foil from the stickiness. If you skipped spraying I laugh at you HA! If you sprayed it's still a bit of a work out but it is NOWHERE NEAR as bad as it could have been. I find putting powdered sugar on as I pull off the foil helps it come off quicker. Once it is all peeled and powdered take a cookie cutter or in my case I used a small Tupperware container for salad dressings (it's a tiny cup with about a 2 inch diameter) stir it in some powdered sugar (this helps with the sticking) and cut the suckers out. When your finished you can do as I did and rub the cut outs between your hands and remove some excess sugar or you can leave them alone. Enjoy!
So this is by far the easiest recipe of the day.
Seriously. You could make it in your sleep. Are you ready?
1 can sweetened condensed milk
12 oz chocolate chips
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp cayenne pepper
Take a cake pan and line it with foil and spray. In a double boiler combine milk and chocolate. Stir until all is melted and combined. Remove from heat stir in vanilla, cinnamon, and cayenne (you can add more or less to taste the amounts here are very mild). Pour into pan and let sit a few hours until firm. Once firm lift foil and remove. Cut into squares/shapes and serve. See I told you it was easy.
I hope you enjoy these wonderful recipes. Fred and George would approve! I'll see you later tonight for Madam Rosemerta's Famous Pumpkin Juice recipe and I may even throw in a favorite from Dumbledore! See you tonight loves!