NBA star suspended for assault rifle incident. Biden orders U. Mortgage rates up to highest level in months. Sheen was 'winning' 10 years ago. Now he has regrets. Tigers' top prospect out after kitchen mishap. Fans upset by Chris Harrison appearing on game show. Answer Save. Traditional Scottish Recipes - Treacle Toffee Treacle is known as molasses is some parts of the world. Scottish Recipes: Treacle Toffee Treacle is known as molasses is some parts of the world.
Gillespie's Refrigerator'. In my opinion, this is the 2nd best track on the CD. This song was published by Apple probably due to an agreement made by Robert Stigwood who at one time almost became Beatles' manager Brian Epstein's business partner. Luckily, it survived on an EMI acetate. It never got picked up, justifiably so, as it's not a very good song. Appearing here is a superior, alternate version, previously unreleased.
Views Read Edit View history. Help Learn to edit Community portal Recent changes Upload file. Download as PDF Printable version. Butter or margarine , molasses , sugar. Cookbook: Bonfire toffee. Best Answer No best answer has yet been selected by Xiomara.
You have to keep checking the setting point, like you do when you make jam. Keep a dish of ice-cold water nearby. When your toffee has come to the boil and you have kept it simmering for at least 8 minutes, thats when you keep testing. Drop a small amount into the water and see if it sets.
If it stretches out like glue, its not quite there, boil for another minute or two and test again, keep doing this every minute or two until a small string sets and snaps, then it should be OK to pour into a tin to set. The water has to be as icy cold as you can get it, as when you drop the very hot toffee in, it warms the water up very quickly and makes it hard to test. I hope this helps. Bring to the boil. Then turn the heat right down until it is gently simmering.
Keep it at simmering point for at least 8 minutes. Then start testing for the setting point, using a dish of ice-cold water. You don't need to grease the tray you set the toffee in, but it MUST be metal - not pyrex or glass. I buy empty toffee trays from the toffee stall in our local inside market for about 25p each. Question Author Right, I have renewed determination now! I shall swing in by the supermarket en route home from work and get ingredients again.
Then, very gradually stir in the other cup of cream, a little at a time. It is important not to interrupt the boiling while adding the rest of the cream. Stir constantly. You will notice the mixture darken during the cooking process. Most recipes call for heating to a temperature of o F on a candy thermometer. Or, you can test the level of "chewiness" by putting a small amount of the mixture in the ice water. It will harden to a chewy consistency that varies depending on how long you cook it. I used that method and it took about 40 minutes of cooking time to achieve the consistency I was looking for.
When the mixture has reached your preferred hardness, remove the pan from the burner and stir in the vanilla. Pour the hot mixture onto the baking pan and level it evenly. Put it in the refrigerator and let it completely cool.
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