Methos of making sweets/chocolates???!
Methos of making sweets/chocolates???
okay so im doing some research on how to make sweets/chocolates.i need to know how to make toffee,fudge,fondant and truffles but i need the recipe in a small, simple paragraph.even if you know how to make only one of these please reply.thanks.
an example of one i already have done is peppermint ice.the recipe is:heat sugar and milk and stir until they come to the boil,then stir occasionally until it reaches soft ball stage.remove from heat,add peppermint essence and green colouring and stir until thick.pour it into prepared tray,allow it to set and cut into slices. Additional Details
1 day ago
brilliant first answer!
Answers: 1 day ago
brilliant first answer! Easy Toffee
3/4 cup brown sugar (packed)
1/2 cup butter
1 cup chopped walnuts
1/2 cup semi sweet chocolate chips
Grease a 9 x 9-inch cake pan. Spread the chopped walnuts evenly in the bottom of the pan. Over high heat, melt together sugar and butter in medium size saucepan until boiling. Lower heat to medium. Boil over medium heat for 7 minutes. Pour into pan. Sprinkle chocolate chips over hot mixture. Place a cookie sheet over the pan to retain the heat and melt the chocolate chips. Cut into squares while hot, then refrigerate until hard. Break into pieces.
Christmas Fudge
Makes about 64
1 cup sugar
1/2 cup butter
1/2 cup heavy cream
1/8 tsp salt
2 cups powdered sugar
1 tsp vanilla
1/2 cup red candied cherries, chopped
1/2 cup green candied cherries, chopped
Spray an 8 x 8-inch baking dish with cooking spray. In a large saucepan, bring the sugar, butter, cream and salt to a boil over medium heat, stirring frequently. Let boil for 5 minutes, stirring constantly. Remove from heat and slowly add the powdered sugar and vanilla, stirring until smooth and well combined. Stir in the cherries until evenly distributed. Spoon into baking dish and chill for 1 hour or until firm. Cut into 1-inch squares. Store in an airtight container.
Bittersweet Chocolate Truffles
1/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1/2 cup cocoa powder
Heat the cream almost to a boil. Put the chopped chocolate in a medium bowl, pour the hot cream over it, and whisk gently until the chocolate is completely melted and the mixture is smooth. (Hint: up until this point, this is just a simple ganache). Allow to cool and harden. When ganache is solid enough to manipulate, scoop into 1" balls and roll in cocoa. Yield: Makes about 24 truffles or 2/3 cup of ganache.
To Make Fondants
3 lbs. (6 cups) sugar
1 pint (2 cups) water
1 tablespoonful of glucose, or Pinch of cream of tartar
Put the sugar and water into a large saucepan, set it over the
fire, and stir until the sugar is thoroughly dissolved; then stop
stirring. Wash down the inside of the pan to the syrup’s edge
with a small brush dipped in water. When the syrup first boils,
add the glucose or the cream of tartar; this cuts the grain,
somewhat reduces the strength of the sugar, and helps to keep
it creamy and soft. Continue the boiling without stirring until,
when tested in cold water, it forms a soft ball, or registers 240°
on the thermometer. Remove from the fire at once, allow to
stand for four minutes, or until the air-bubbles have ceased,
then pour into a large wet platter, a wet basin, or on a marble
slab between candy bars. The syrup should not be deeper than
one and a half inches. Set it in a cool place, and when rather
more than half cold, begin to cream it with a wooden spoon or
a hardwood paddle.
Turn the sugar backward and forward, leaving no part
untouched, until the whole mass becomes white and opaque.
Knead till smooth and free from lumps. Wet and wring a
small towel, place it over the fondant, and allow it to remain
there for at least one hour. This is called the curing process.
Remove the cloth, and knead just as you would bread
dough. Keep in an air-tight jar. If left exposed to the air, it will
get hard and dry. Small quantities can be taken out and
flavored, then colored to form many pleasing effects.
The fondant can be colored while it is warm.
Good luck on your research! Source(s):
http://www.christmas-cookies.com/index.p...
http://www.candymaking.net/page4/fondant... Truffles
150 gm Very good quality desert chocolate
150 ml double cream
25 gm butter
Grind up the chocolate in a food processor until granular.
Melt the butter and cream (also yoghurt if you want) in a saucepan until simmering. Then pour the cream mixture into the processor whilst working. When the mixture is welll and truly mixed (making sure to get the cream that has splattered onto the underside of the lid) separate in to four bowls. Allow to cool completely and then place in a fridge overnight.
In the morning using a cold spoon form the chocolate mixture into little truffle shaped balls. This is best done if your hands have been rinsed in cold water for a while. You now have about 20-30 chocolate truffles.
First if you want rum truffles mix a good quantity of rum (or a few drops of rum flavouring) into the cream mixture as you melt the butter.
Once you have spooned out the truffles you can roll them in cocoa, chopped nuts or whatever you want.