Treacle Toffee

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Treacle Toffee
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earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Thu Nov 05, 09 4:50 pm Post subject:
This is what I'm about to make now. EV

gz

Joined: 23 Jan 2009
Posts: 8986
Location: Ayrshire, Scotland

Posted: Thu Nov 05, 09 5:34 pm Post subject:
Is this the recipe you can pull?

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35090
Location: Devon

Posted: Thu Nov 05, 09 6:55 pm Post subject:
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

Posted: Thu Nov 05, 09 11:07 pm Post subject:
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
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35090
Location: Devon

Posted: Thu Nov 05, 09 11:12 pm Post subject:
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: 11408

Posted: Thu Nov 05, 09 11:15 pm Post subject:
I want toffee now

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Thu Nov 05, 09 11:15 pm Post subject:

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

Posted: Fri Nov 06, 09 2:31 pm Post subject:

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
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35090
Location: Devon

Posted: Sun Nov 04, 12 12:56 pm Post subject:
Toffee time!

Went

Joined: 19 Mar 2006
Posts: 6968

Posted: Sun Nov 04, 12 1:24 pm Post subject:
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

Posted: Sun Nov 04, 12 1:26 pm Post subject:

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

Posted: Sun Nov 04, 12 1:28 pm Post subject:
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: 24585
Location: mid-Wales

Posted: Sun Nov 04, 12 1:49 pm Post subject:

Boy Wonder wrote:

eta who left himself logged in then?

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35090
Location: Devon

Posted: Sun Nov 04, 12 8:37 pm Post subject:
I boiled it up to 140oc this time and it's come out perfick. I've altered the recipe accordingly.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35090
Location: Devon

Posted: Fri Nov 01, 19 5:55 pm Post subject:
Bonfire toffee time again.

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