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Jean B.[_1_]

Janet wrote:
> In >, says...
>>
>> > wrote in message
>> ...
>>> I found a recipe for toffee which I'd like to try and make. I've never done
>>> it
>>> before. It's simple enough, but the ingredients says 2 cups white sugar.
>>> Are
>>> they talking granualted sugar or confectioners sugar?
>>
>> Granulated. Confections is really granulated that has been whizzed in a
>> blender but usually has cornstarch added to keep it from clumping. You can
>> make your own confectioners from granulated but you can't sub confectioners
>> for granulated. The texture just isn't the same.
>>>
>>> It also says:
>>>
>>> "In a large heavy bottomed saucepan, combine the butter, sugar and salt.
>>> Cook
>>> over medium heat, stirring until the butter is melted. Allow to come to a
>>> boil,
>>> and cook until the mixture becomes a dark amber color, and the temperature
>>> has
>>> reached 285 degrees F (137 degrees C). Stir occasionally."
>>>
>>> Should I buy myself a candy thermometer before I attempt this or will
>>> eyeballing
>>> the mix until it reaches the dark amber color be sufficient. Thanks.
>>
>> You can't eyeball this.
>
> Of course you can, I always have and even the very first time, it's
> not that hard. Cooks were making successful caramel and toffee centuries
> before they had cooking thermometers.
>
> Janet UK

Toffee is one thing I never needed a thermometer for. Easy. I just
watched the color. (Past tense because I have not tried a low-carb
version.)

--
Jean B.