Fondant: is a paste made from sugar syrup. This versatile confection is made by boiling sugar and water together, and then agitating the mixture by stirring, scraping, and kneading it as it cools. The resulting fondant can be formed into balls and dipped as a candy by itself, melted and used as a liquid cream center, or rolled thin and used to drape over cakes or other pastries.
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English Toffee Recipe #1 By Columbine Gourmet Almond Toffee Ingredients:chopped pecans1 cup butter1 cup sugar1 tablespoon corn syrup3 tablespoons waterDirections:Spray cookie sheet with Pam. Sprinkle chopped pecans on Read more...
Buttery Toffee Recipe By Columbine Gourmet Almond Toffee
In a medium saucepan, mix all ingredients and melt over medium heat until sugar is completely dissolved. Without further stirring, boil until mixture reaches 290 degrees Fahrenheit on
Pour mixture into a greased or buttered 9-by-12-inch pan and let cool until almost firm to the touch Score surface into 2-inch squares with a sharp knife, but do not cut completely When cool, break into pieces (This should be easier if toffee is properly scored).
almond toffee recipe:
Creamy English Toffee Recipe By Columbine Gourmet Almond Toffee Ingredients:1 cup brown sugar1 cup white sugar1/2 cup corn syrup1 cup cream1/2 teaspoon salt2 tablespoons butter1 teaspoon vanilla1 1/2 cup chopped Read more...
English Toffee Recipe #1 By Columbine Gourmet Almond Toffee Ingredients:chopped pecans1 cup butter1 cup sugar1 tablespoon corn syrup3 tablespoons waterDirections:Spray cookie sheet with Pam. Sprinkle chopped pecans on Read more...
Almond English Toffee Recipe By Columbine Gourmet Almond Toffee Ingredients:1 Cup Water2 Cup sugar4 sticks sweet (unsalted) butter1 lb. raw shelled almonds1 1/2 lb. milk chocolateInstructions:Grease 2 9x13 pans and Read more...
Toffee Candy Bars Recipe By Columbine Gourmet Almond Toffee Ingredients:1 pound butter2 cups sugar2 tablespoons corn syrup6 tablespoons water1 cup chocolate chips -- meltedDirections:Place all above ingredients into Read more...
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