Hello everyone, this is my first few minutes as a member of the SDMB and I’m enjoying every minute of it. Unfortunately I can’t become a subscriber, though I really want to. He was right about those darn nag screens though.
Anyway, I was hoping that someone could help me out. Before I ask, I’ll introduce myself, I’m Esky, a teenage student from Perth, in Australia and I work at Hungry Jack’s. Don’t laugh though I suppose you can, it’s not like I get good money for it.
Okay, onwards, my question is, does anyone have a decent, simple toffee recipe? Like boiling sugar to make that brown stuff you can drizzle over ice cream? I did a web search and I got recipes that had nuts and butter and stuff which is bad. Well for me anyway. So my next logical step was to come here after remembering a thread about the refrigerator that was stuck in someone’s basement. What ever happened to that?
I got a good recipe off a friend a very long time ago and understandably, I don’t remember it exactly. It was something along the lines of sugar, water and a dash of vinegar and boiling it and you could add food colouring and you could test it by drizzling it on an ice cube - if it set, it was ready. You could also add sprinkles. I’ll have to email that friend and if she has it, I can post it here now that I can actually post
Now that I’m done rambling :smack: I just discovered these emoticons!!
Is it known by another name? In the US and England toffee is a hard, brittle candy much like peanut brittle, and not something you’d drizzle over anything. That might help with your searching, or any ideas we might come up with.
If you boil equal parts sugar and water in a pan over medium heat until it starts to brown, you have carmel candy. If you add milk or cream, you will have carmel sauce. Be very careful, as once it starts to brown, it is a very fine line before it starts to burn. Carmelized sugar, yummy, burned sugar, yeck.
A really easy way to make carmel sauce is to boil sweetened, condensed milk until it browns.
The usual test is to drop a bit into cold water, not onto an ice cube and try the texture. Alternatively, you could buy a candy thermometer. The importatnt thing is to keep stirring, or it will burn on the bottom before the rest is ready.
Here is Alton Brown’s recipe for caramel sauce. The rest of the recipe is pretty good as well!
Caveat, getting hot melted sugar is VERY painful! This is not an easy recipe, I’ve made it but frankly I’d rather not, I can get commercial toffee/caramel sauces that are quite good and have the added bonus of not giving me napalm like 3rd degree burns
Yeah its Caramel I’m thinking of - I did this cooking class as an elective one a week for two periods after lunch on a wednesday for a semester two years ago. My god that was a long sentence. Anyway, my teacher once called me out the front and told me to stir and then drizzle and she said it was melted sugar and i could not remember if it had water. Thanks guys, I’m trying every recipe with great luck.
If you can’t become a member due to student poverty/no credit card, I as an official middle aged fart can pay for you. Just email me and I will arrange your membership. Cheers.
