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Marilyn's Toffee https://www.cookaholics.org/viewtopic.php?f=13&t=118 |
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Author: | Darcie [ Sun Dec 15, 2013 1:03 pm ] |
Post subject: | Re: Marilyn's Toffee |
Wow, I must have lucked out with my Thermapen...I dropped mine into my toffee, but once I cleaned it up it seemed fine. I think the calibration may be a bit off but they'll recalibrate it for free. And I have had two probe thermometers crap out on me in the last year or so--exactly the opposite experience of others here. Go figure. |
Author: | cmd2012 [ Sun Dec 15, 2013 4:38 pm ] |
Post subject: | Re: Marilyn's Toffee |
My thermopen has been going trouble free for years too. Must be luck of the draw. I have one of the newer splash proof ones. |
Author: | jim262 [ Mon Dec 16, 2013 9:06 am ] |
Post subject: | Re: Marilyn's Toffee |
When Ghirardelli reduced the size of their bags of 60% chips, I just went with the 10oz. for a batch of toffee. According to my chief taster, it has improved the flavor balance of chocolate to toffee. Six ounces of nuts works well with ten ounces of chocolate. I used to use a bit over eight. As far as temperature, I find I can concentrate better without a thermometer in the pot. My toffee has been coming out fine without it and it becomes easier with practice. |
Author: | Da Bull Man [ Mon Dec 16, 2013 9:26 am ] |
Post subject: | Re: Marilyn's Toffee |
I have "settled in" on using 10 oz of Guittard semi sweet chocolate I prefer the taste over all other brands I have tried. I use 8oz of toasted pecans. I press the pecans into the still soft chocolate with the flat bottom of a glass. I use a Thermapen. |
Author: | jeanf [ Mon Dec 16, 2013 5:29 pm ] |
Post subject: | Re: Marilyn's Toffee |
Da Bull Man wrote: I have "settled in" on using 10 oz of Guittard semi sweet chocolate I prefer the taste over all other brands I have tried. I use 8oz of toasted pecans. I press the pecans into the still soft chocolate with the flat bottom of a glass. I use a Thermapen. Interesting. I'm going to up the almonds and decrease the chocolate for my last batch. I just used something like this: http://www.williams-sonoma.com/products ... l-spatula/ to press the nuts in on the top and it worked great, better than anything I've tried. Mine has a wooden handle and I picked it up at a restaurant supply store for under $10. Best tool for serving lasagna too. |
Author: | Da Bull Man [ Mon Dec 16, 2013 6:30 pm ] |
Post subject: | Re: Marilyn's Toffee |
You use almonds on top? I have a customer that I make one batch for each year that I use raw peanuts in the toffee and roasted peanuts on top. |
Author: | jeanf [ Mon Dec 16, 2013 9:09 pm ] |
Post subject: | Re: Marilyn's Toffee |
No, usually walnuts but this year did a mix of mainly pecans and some walnuts as I was trying to use up what was in the freezer. I meant increase the almonds in the toffee since both you and Jim do that. Bad wording on my part. |
Author: | Da Bull Man [ Tue Dec 17, 2013 7:26 am ] |
Post subject: | Re: Marilyn's Toffee |
I use 4oz by weight of almonds in the toffee. |
Author: | ldkelley [ Tue Dec 17, 2013 7:49 am ] |
Post subject: | Re: Marilyn's Toffee |
Frank, Can you write our your version with all tweaks, please? --Lisa |
Author: | Da Bull Man [ Tue Dec 17, 2013 8:57 am ] |
Post subject: | Re: Marilyn's Toffee |
It's pretty hard to mess with perfection. I like the balance of flavors these ratios and products give. I go by weights: 14oz sugar 1lb butter LOL salted 4oz almonds 1T of corn syrup mixed in 3T of water 10oz Guittard semi sweet chocolate, I put chips directly on the hot toffee after it has cooled a couple of minutes spreading with an offset spatula. 8oz toasted pecans I distribute evenly with that chopper tool thingy then press them into the soft chocolate with a flat bottom glass. I use a high heat silicone spatula and a thermapen. That's about it. I do stir quite a bit and heat to 315F |
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