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Full Online Book HomeLearning KitchenCandy - Chocolate - Chocolate Coated Honeycomb
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Candy - Chocolate -  Chocolate Coated Honeycomb Post by :isnedd Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2747

Click below to download : Candy - Chocolate - Chocolate Coated Honeycomb (Format : PDF)

Candy - Chocolate - Chocolate Coated Honeycomb

1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 cup dark corn syrup -- (we use Golden Syrup in OZ).
1 tablespoon distilled white vinegar
1 tablespoon unsalted butter
1 tablespoon baking soda, sifted
12 oz. (375 g.) semisweet chocolate --chopped

Line a 9-inch square baking pan with 2-inch sides with aluminum foil, extending the foil over the sides. Butter the foil generously.

In a large, heavy, deep saucepan, combine the brown sugar, granulated sugar, corn syrup, vinegar, and butter. Stir gently over medium heat until the sugars dissolve. Clip a candy thermometer onto the side of the pan. Cook, swirling the pan occasionally but not stirring, until the thermometer registers 300°F, about 15 minutes. Remove from the heat, add the baking soda, and stir until well combined (the mixture will foam). Immediately pour the mixture into the prepared pan. Let cool, about 2 hours. Using the foil, lift the candy from the pan; fold down the sides of the foil away from the candy sheet. Cut or break the candy into rough 1-inch pieces.

Line a baking sheet with aluminum foil. Place the chocolate in the top pan of a double boiler or in a heatproof bowl. Place over (not touching) simmering water in the lower pan. Heat, stirring frequently, until melted and smooth. Remove from the heat.

Add 1 piece of the candy to the chocolate and, using 2 forks, turn to coat. Slip 1 fork under the candy, lift it from the chocolate, and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using the second fork, gently slide the candy onto the prepared baking sheet. Repeat with the remaining candy.

Refrigerate, uncovered, until the chocolate is firm, about 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes about 750 g candy.
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1 c Chocolate Chips (Semi-Sweet) 2 tsp Shortening* Tinted Coconut 1/4 tsp Water 1 drop Food color 1/2 c Sweetened Coconut Flakes Do NOT use butter, margarine, oil, or vegetable oil spread Cover bottom of 13x9-inch pan with heavy duty foil. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at hogh (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat tinted coconut evenly onto chocolate. Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters

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Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------- 2 cups sugar 2/3 cup evaporated milk Dash of salt 12 large marshmallows 1/2 cup margarine 6 oz. pkg. cherry chips 2 teaspoons vanilla extract Combine sugar, milk, salt, marshmallows and margarine in saucepan. Bring to a boil and cook for 5 minutes. Remove from heat. Add cherry chips and vanilla. Pour into 9 x 13-inch pan that has been buttered or sprayed with Pam. Refrigerate. Topping: 2 tablespoons margarine 12 oz. pkg. semisweet chocolate chips 3/4 cup peanut butter 1 cup crushed salted peanuts Melt chocolate chips and