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Treacle Toffee
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Jamanda
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Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Thu Nov 05, 09 4:33 pm    Post subject:  Reply with quote    

Aha! This is what I need to make for tomorrow night!

earthyvirgo



Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan
PostPosted: Thu Nov 05, 09 4:50 pm    Post subject: Reply with quote    

This is what I'm about to make now.

EV

gz



Joined: 23 Jan 2009
Posts: 5834
Location: Ayrshire, Scotland
PostPosted: Thu Nov 05, 09 5:34 pm    Post subject: Reply with quote    

Is this the recipe you can pull?

Jamanda
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Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Thu Nov 05, 09 6:55 pm    Post subject: Reply with quote    

No. I think Fee has one in the data base too though -here - This looks as though it would be lighter than mine (my great gran's actually), but still not of pulling consistency. Isn't that what is called taffy?

earthyvirgo



Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan
PostPosted: Thu Nov 05, 09 11:07 pm    Post subject: Reply with quote    

Mine turned out as a 'bash with a rolling pin' type. Fine if you like that type but not what I wanted.

My Mum makes the most exquisite chewy 'taffi triog' (not sure who's recipe) ...much, much nicer - I'll ask her for the recipe.

EV

Jamanda
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Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Thu Nov 05, 09 11:12 pm    Post subject: Reply with quote    

Mine turned out a bit softer than I like it. In fact I think you could pull it! But it tastes good. (Last time I trust that darned thermometer thingy)

frewen



Joined: 08 Sep 2005
Posts: 11297

PostPosted: Thu Nov 05, 09 11:15 pm    Post subject: Reply with quote    

I want toffee now

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Thu Nov 05, 09 11:15 pm    Post subject: Reply with quote    

earthyvirgo wrote:
Mine turned out as a 'bash with a rolling pin' type. Fine if you like that type but not what I wanted.


At our village show, that appears to be the desirable quality. The cookery judges always ask for a knife to bash it with if they didn't come armed with their own hammer!

earthyvirgo



Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan
PostPosted: Fri Nov 06, 09 2:31 pm    Post subject: Reply with quote    

judith wrote:
earthyvirgo wrote:
Mine turned out as a 'bash with a rolling pin' type. Fine if you like that type but not what I wanted.


At our village show, that appears to be the desirable quality. The cookery judges always ask for a knife to bash it with if they didn't come armed with their own hammer!


Really?!
Gosh, sounds like I've made the grade then

I was a bit puzzled by the 2 x tblsp of white vinegar in the recipe but it solidified after about 5 mins boiling. Wondering if it was some chemical reaction.

EV

Jamanda
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Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Sun Nov 04, 12 12:56 pm    Post subject: Reply with quote    

Toffee time!

Went



Joined: 19 Mar 2006
Posts: 6968

PostPosted: Sun Nov 04, 12 1:24 pm    Post subject: Reply with quote    

What does the Cream of Tartar do? We haven't got any - will it work without? You've set me on a toffee quest now.....

Went



Joined: 19 Mar 2006
Posts: 6968

PostPosted: Sun Nov 04, 12 1:26 pm    Post subject: Reply with quote    

earthyvirgo wrote:


I was a bit puzzled by the 2 x tblsp of white vinegar in the recipe

EV


Eh? So am I or have I missed something?

Boy Wonder



Joined: 27 May 2008
Posts: 496

PostPosted: Sun Nov 04, 12 1:28 pm    Post subject: Reply with quote    

Vinegar and cream of tartar both have low pHs. So they must fulfill the same function in the different recipes. I would guess something to do with the setting.

eta who left himself logged in then?

mochyn



Joined: 21 Dec 2004
Posts: 24550
Location: mid-Wales
PostPosted: Sun Nov 04, 12 1:49 pm    Post subject: Reply with quote    

Boy Wonder wrote:
eta who left himself logged in then?



Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34886
Location: Devon
PostPosted: Sun Nov 04, 12 8:37 pm    Post subject: Reply with quote    

I boiled it up to 140c this time and it's come out perfick. I've altered the recipe accordingly.

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