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Thread: Does anyone have a recipe for white vinegar toffee?

  1. #1

    Does anyone have a recipe for white vinegar toffee?

    How about soap candy or praline? None of them appeal to me, but I have received a request to make it for a party.

  2. #2

    Does anyone have a recipe for white vinegar toffee?

    www.thefoody.com/sweets/treacletoffeewww.thefoody.comWhite-Vinegar.Voof.com

  3. #3

    Does anyone have a recipe for white vinegar toffee?

    no

  4. #4

    Does anyone have a recipe for white vinegar toffee?

    Treacle Toffee450g (1lb) Soft Brown Sugar 225g (8oz) Black Treacle 110g (4oz) Unsalted Butter 2 tbsp Water 1 tbsp White Vinegar Place the butter, water and vinegar into a heavy bottomed saucepan, heat gently until the butter has melted. Add the sugar and black treacle, allow to fully dissolve, this takes about 20 minutes. Boil the mixture to a temperature of 138°C (280°F). Remove from the heat, allow the bubble to decrease. 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. When cold break into squares, wrap in cellophane and store in an airtight containerBonfire ToffeeA nice recipe for the kids.Ingredients:60g Margarine 180g White Sugar 155g Golden Syrup 70g Black Treacle 20mls Vinegar Method:Put the margarine and the white sugar in a saucepan and heat gently, stirring all of the time. When all of the margarine has melted, add the golden syrup and black treacle. Continue to stir until the sugar has dissolved. Boil slowly, over a low heat, stirring occasionally. You need to boil off enough water for the mixture to solidify when cooled to room temperature but you also need to keep the temperature of the mixture low enough during cooking to prevent burning. The test involves getting a sample of mixture on a teaspoon and dropping it into cold water - either in a cup or a saucer. When the test yields a soft but not liquid result, add the vinegar carefully. The water and most of the acetic acid in the vinegar will boil off but some will stay in the toffee and modify the flavour - most importantly, the malt will stay in the final toffee. Lightly grease a toffee tray with margarine.Keep on boiling slowly and testing every few minutes (things speed up towards the end) until you get a stiff result - you will get a feel for how fast you can boil toffee without burning it. Carefully pour into a greased toffee tray and let cool. When cold, break up with a toffee hammer or the handle of a heavy knife or spoon.Variations:Add some peppermint oil or orange oil near the end to alter the flavour slightly. Add some nuts (sliced roast almonds or brazils). Storage:Break up and store in an airtight tin - bonfire toffee is deliquescent so, unless you want to end up with a sugar solution, make sure that it is airtight.Serving suggestions:Eat straight from the tin whilst watching the bonfire.Peanut BrittleTired of spending a fortune on peanut brittle - make your own and dice with diabetes with every mouthful.Ingredients:60g Margarine 180g White Sugar 1 tablespoon Water 200g Golden Syrup 200g Salted Peanuts (yes, salted - the salt brings out the flavour. Experiment - try washing off the salt and see what you end up with) Method:Lightly grease a toffee tray with margarine. Put the margarine, white sugar and water in a saucepan and heat gently, stirring all of the time. When all of the margarine has melted, add the golden syrup. Continue to stir until the sugar has dissolved. Boil slowly, over a low heat, stirring occasionally. You need to boil off enough water for the mixture to solidify when cooled to room temperature but you also need to keep the temperature of the mixture low enough during cooking to prevent burning. The test involves getting a sample of mixture on a teaspoon and dropping it into cold water - either in a cup or a saucer. When the test yields a moderately hard result, add the peanuts. They will cool down the toffee and you need to heat them back up to roast them for a few minutes (remember that they will have already been roasted to some extent). Stirr continuously as they will burn if given the opportunity. When the mixture has started boiling again, test the mixture for hardness as described above (some moisture will come out of the peanuts) and they should finish roasting when the hardness is right (this wants to be a little harder than the bonfire toffee as it is supposed to be brittle).Carefully pour into a greased toffee tray making sure that the peanuts are distributed evenly and let cool. When cold, break up with a toffee hammer or the handle of a heavy knife or spoon.Variations:Add some orange oil or try adding small quantities of different types of nut.Storage:Break up and store in an airtight tin - peanut brittle is deliquescent so, unless you want to end up with a sugar solution, make sure that it is airtight.Serving suggestions:Eat straight from the tin - good TV slob food.

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