http://oi55.tinypic.com/2dturn7.jpg

:-) It's Christmas!

John Kuthe...

On 11/29/2010 02:24 PM, John Kuthe wrote:
> http://oi55.tinypic.com/2dturn7.jpg
>
> :-) It's Christmas!

Yum. My English toffee doesn't break into neat squares like that. Do you
use candy molds?

Serene

--
http://www.momfoodproject.com

On Nov 29, 5:24*pm, John Kuthe > wrote:
> http://oi55.tinypic.com/2dturn7.jpg
>
> :-) It's Christmas!
>
> John Kuthe...

Would love to see your recipe. e.

On Nov 29, 4:58*pm, Serene Vannoy > wrote:
> On 11/29/2010 02:24 PM, John Kuthe wrote:
>
> >http://oi55.tinypic.com/2dturn7.jpg
>
> > :-) It's Christmas!
>
> Yum. My English toffee doesn't break into neat squares like that. Do you
> use candy molds?
>
> Serene
>
> --http://www.momfoodproject.com

I pour the cooked syrup onto a buttered marble slab, then let it cool
just enough to score it in a grid with a buttered knife, then let it
cool further and break it at the scores. Sometimes it breaks in error,
resulting in the scraps! YUM!

John Kuthe...

On Nov 29, 5:15*pm, lainie > wrote:
> On Nov 29, 5:24*pm, John Kuthe > wrote:
>
> >http://oi55.tinypic.com/2dturn7.jpg
>
> > :-) It's Christmas!
>
> > John Kuthe...
>
> Would love to see your recipe. *e.

I got the recipe from the Joy Of Cooking. I double it:

3.5 cups white sugar
1/4 tsp cream of tartar
2 cups cream (NO guar gum or crap like that!)
2 sticks butter

Cook to 310F. Slowly stir and turn UP the heat as the syrup gets above
about 240F. Must keep it hot enough not to begin to crystallize, hence
the stirring to keep it from sticking/burning/boiling over. I always
use a gas stove too, had bad results on electric stoves.

Once at 310F, turn off heat, let stop boiling, stir in:

2 tsp real vanilla
1 tsp real almond

(enjoy boiling vanilla+almond as you stir it in!)

Pour onto buttered marble slab. Partially cool and score into grid.
Cool further then break into pieces, and cover in milk chocolate.

John Kuthe...

On 11/29/2010 03:19 PM, John Kuthe wrote:
> On Nov 29, 4:58 pm, Serene > wrote:
>> On 11/29/2010 02:24 PM, John Kuthe wrote:
>>
>>> http://oi55.tinypic.com/2dturn7.jpg
>>
>>> :-) It's Christmas!
>>
>> Yum. My English toffee doesn't break into neat squares like that. Do you
>> use candy molds?
>>
>> Serene
>>
>> --http://www.momfoodproject.com
>
> I pour the cooked syrup onto a buttered marble slab, then let it cool
> just enough to score it in a grid with a buttered knife, then let it
> cool further and break it at the scores. Sometimes it breaks in error,
> resulting in the scraps! YUM!

Cool; thanks!

Serene

--
http://www.momfoodproject.com

On Nov 29, 5:27*pm, John Kuthe > wrote:
> On Nov 29, 5:15*pm, lainie > wrote:
>
> > On Nov 29, 5:24*pm, John Kuthe > wrote:
>
> > >http://oi55.tinypic.com/2dturn7.jpg
>
> > > :-) It's Christmas!
>
> > > John Kuthe...
>
> > Would love to see your recipe. *e.
>
> I got the recipe from the Joy Of Cooking. I double it:
>
> 3.5 cups white sugar
> 1/4 tsp cream of tartar
> 2 cups cream (NO guar gum or crap like that!)
> 2 sticks butter
>
> Cook to 310F. Slowly stir and turn UP the heat as the syrup gets above
> about 240F. Must keep it hot enough not to begin to crystallize, hence
> the stirring to keep it from sticking/burning/boiling over. I always
> use a gas stove too, had bad results on electric stoves.
>
> Once at 310F, turn off heat, let stop boiling, stir in:
>
> 2 tsp real vanilla
> 1 tsp real almond
>
> (enjoy boiling vanilla+almond as you stir it in!)
>
> Pour onto buttered marble slab. Partially cool and score into grid.
> Cool further then break into pieces, and cover in milk chocolate.

And boy is it good. John always puts a little extra toffee in my
box. His cherries are spectacular too.
>
> John Kuthe...

--Bryan

On Mon, 29 Nov 2010 14:24:57 -0800 (PST), John Kuthe wrote:

> http://oi55.tinypic.com/2dturn7.jpg
>
> :-) It's Christmas!
>
> John Kuthe...

What's it on?

Can you send some of that to Florida for me?

-sw

On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:

> On Nov 29, 4:58*pm, Serene Vannoy > wrote:
>> On 11/29/2010 02:24 PM, John Kuthe wrote:
>>
>>>http://oi55.tinypic.com/2dturn7.jpg
>>
>>> :-) It's Christmas!
>>
>> Yum. My English toffee doesn't break into neat squares like that. Do you
>> use candy molds?
>>
>> Serene
>>
>> --http://www.momfoodproject.com
>
> I pour the cooked syrup onto a buttered marble slab,

That's what I was afraid of. a buttered slab is totally unnecessary
for toffee. It's not ice cream.

-sw

In article >,
Sqwertz > wrote:

> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
> > I pour the cooked syrup onto a buttered marble slab,
>
> That's what I was afraid of. a buttered slab is totally unnecessary
> for toffee. It's not ice cream.
>
> -sw
Maybe. And maybe he has a marble slab and wants to use it. Pfftthhbbt.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On Nov 29, 7:09*pm, Sqwertz > wrote:
> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
> > On Nov 29, 4:58 pm, Serene Vannoy > wrote:
> >> On 11/29/2010 02:24 PM, John Kuthe wrote:
>
> >>>http://oi55.tinypic.com/2dturn7.jpg
>
> >>> :-) It's Christmas!
>
> >> Yum. My English toffee doesn't break into neat squares like that. Do you
> >> use candy molds?
>
> >> Serene
>
> >> --http://www.momfoodproject.com
>
> > I pour the cooked syrup onto a buttered marble slab,
>
> That's what I was afraid of. a buttered slab is totally unnecessary
> for toffee. *It's not ice cream.
>
> -sw

Probably, but it sure doesn't hurt it! Works for me! :-)

John Kuthe...

On Nov 29, 7:36*pm, Melba's Jammin' >
wrote:
> In article >,
>
> *Sqwertz > wrote:
> > On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
> > > I pour the cooked syrup onto a buttered marble slab,
>
> > That's what I was afraid of. a buttered slab is totally unnecessary
> > for toffee. *It's not ice cream.
>
> > -sw
>
> Maybe. *And maybe he has a marble slab and wants to use it. *Pfftthhbbt.

The marble slab is a top to an antique washstand (whatever that is?)
that my Ex wife got from her mother, who got it from her mother. It
was acquiring this marble slab that was actually the progenitor of my
decision to start making candy, because I knew that there's no better
surface on which to pour hot hard crack candy syrup on. Like this
English Toffee. I've made other hard crack stage candies on it too.

John Kuthe...

On Mon, 29 Nov 2010 19:36:48 -0600, Melba's Jammin' wrote:

> In article >,
> Sqwertz > wrote:
>
>> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
>>> I pour the cooked syrup onto a buttered marble slab,
>>
>> That's what I was afraid of. a buttered slab is totally unnecessary
>> for toffee. It's not ice cream.
>
> Maybe. And maybe he has a marble slab and wants to use it. Pfftthhbbt.

I sure I like lugging out 100lbs worth of marble just so I can wash
and lube it up with butter for no reason.

Pffffhht!

-sw

On Nov 29, 8:48*pm, John Kuthe > wrote:
> On Nov 29, 7:36*pm, Melba's Jammin' >
> wrote:
>
> > In article >,
>
> > *Sqwertz > wrote:
> > > On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
> > > > I pour the cooked syrup onto a buttered marble slab,
>
> > > That's what I was afraid of. a buttered slab is totally unnecessary
> > > for toffee. *It's not ice cream.
>
> > > -sw
>
> > Maybe. *And maybe he has a marble slab and wants to use it. *Pfftthhbbt.
>
> The marble slab is a top to an antique washstand (whatever that is?)
> that my Ex wife got from her mother, who got it from her mother. It
> was acquiring this marble slab that was actually the progenitor of my
> decision to start making candy, because I knew that there's no better
> surface on which to pour hot hard crack candy syrup on. Like this
> English Toffee. I've made other hard crack stage candies on it too.
>
> John Kuthe...

I'm jealous.

On Mon, 29 Nov 2010 20:04:12 -0600, Sqwertz >
wrote:

>On Mon, 29 Nov 2010 19:36:48 -0600, Melba's Jammin' wrote:
>
>> In article >,
>> Sqwertz > wrote:
>>
>>> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
>>>> I pour the cooked syrup onto a buttered marble slab,
>>>
>>> That's what I was afraid of. a buttered slab is totally unnecessary
>>> for toffee. It's not ice cream.
>>
>> Maybe. And maybe he has a marble slab and wants to use it. Pfftthhbbt.
>
>I sure I like lugging out 100lbs worth of marble just so I can wash
>and lube it up with butter for no reason.
>
>Pffffhht!

You do that with your one ounce peepee. Pffffhht!

On Mon, 29 Nov 2010 17:48:58 -0800 (PST), John Kuthe wrote:

> On Nov 29, 7:36*pm, Melba's Jammin' >
> wrote:
>> In article >,
>>
>> *Sqwertz > wrote:
>>> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
>>> > I pour the cooked syrup onto a buttered marble slab,
>>
>>> That's what I was afraid of. a buttered slab is totally unnecessary
>>> for toffee. *It's not ice cream.
>>
>>> -sw
>>
>> Maybe. *And maybe he has a marble slab and wants to use it. *Pfftthhbbt.
>
> The marble slab is a top to an antique washstand (whatever that is?)
> that my Ex wife got from her mother, who got it from her mother. It
> was acquiring this marble slab that was actually the progenitor of my
> decision to start making candy, because I knew that there's no better
> surface on which to pour hot hard crack candy syrup on.

Why is that? It's total overkill for toffee. Do you not have any
baking sheets?

-sw

On Mon, 29 Nov 2010 17:44:51 -0800 (PST), John Kuthe wrote:

> On Nov 29, 7:09*pm, Sqwertz > wrote:
>> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
>>> On Nov 29, 4:58 pm, Serene Vannoy > wrote:
>>>> On 11/29/2010 02:24 PM, John Kuthe wrote:
>>
>>>>>http://oi55.tinypic.com/2dturn7.jpg
>>
>>>>> :-) It's Christmas!
>>
>>>> Yum. My English toffee doesn't break into neat squares like that. Do you
>>>> use candy molds?
>>
>>>> Serene
>>
>>>> --http://www.momfoodproject.com
>>
>>> I pour the cooked syrup onto a buttered marble slab,
>>
>> That's what I was afraid of. a buttered slab is totally unnecessary
>> for toffee. *It's not ice cream.
>
> Probably, but it sure doesn't hurt it! Works for me! :-)

Baking sheets work even better for toffee. it's already separated
from the sheet by the time it cools.

-sw

On Mon, 29 Nov 2010 21:16:43 -0600, Omelet >
wrote:

>In article >,
> Sqwertz > wrote:
>
>> On Mon, 29 Nov 2010 17:44:51 -0800 (PST), John Kuthe wrote:
>>
>> > On Nov 29, 7:09*pm, Sqwertz > wrote:
>> >> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
>> >>> On Nov 29, 4:58 pm, Serene Vannoy > wrote:
>> >>>> On 11/29/2010 02:24 PM, John Kuthe wrote:
>> >>
>> >>>>>http://oi55.tinypic.com/2dturn7.jpg
>> >>
>> >>>>> :-) It's Christmas!
>> >>
>> >>>> Yum. My English toffee doesn't break into neat squares like that. Do you
>> >>>> use candy molds?
>> >>
>> >>>> Serene
>> >>
>> >>>> --http://www.momfoodproject.com
>> >>
>> >>> I pour the cooked syrup onto a buttered marble slab,
>> >>
>> >> That's what I was afraid of. a buttered slab is totally unnecessary
>> >> for toffee. *It's not ice cream.
>> >
>> > Probably, but it sure doesn't hurt it! Works for me! :-)
>>
>> Baking sheets work even better for toffee. it's already separated
>> from the sheet by the time it cools.
>>
>> -sw
>
>Mom always made toffee on buttered cookie sheets, but whatever makes him
>happy! What right do we have to judge? I mean really...
>
>I'd love to have a marble sheet.

I'd find it hard to sleep on... yoose wimmens have more padding. heheh

On Mon, 29 Nov 2010 22:23:11 -0500, Brooklyn1 wrote:

> I'd find it hard to sleep on... yoose wimmens have more padding. heheh

Sheldon is in "After 6:PM Andy Mode".

ObFood: Little Debbie Star Crunch.

-sw

On Nov 29, 9:16*pm, Omelet > wrote:
> In article >,
>
>
>
> *Sqwertz > wrote:
> > On Mon, 29 Nov 2010 17:44:51 -0800 (PST), John Kuthe wrote:
>
> > > On Nov 29, 7:09 pm, Sqwertz > wrote:
> > >> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
> > >>> On Nov 29, 4:58 pm, Serene Vannoy > wrote:
> > >>>> On 11/29/2010 02:24 PM, John Kuthe wrote:
>
> > >>>>>http://oi55.tinypic.com/2dturn7.jpg
>
> > >>>>> :-) It's Christmas!
>
> > >>>> Yum. My English toffee doesn't break into neat squares like that. Do you
> > >>>> use candy molds?
>
> > >>>> Serene
>
> > >>>> --http://www.momfoodproject.com
>
> > >>> I pour the cooked syrup onto a buttered marble slab,
>
> > >> That's what I was afraid of. a buttered slab is totally unnecessary
> > >> for toffee. It's not ice cream.
>
> > > Probably, but it sure doesn't hurt it! Works for me! :-)
>
> > Baking sheets work even better for toffee. *it's already separated
> > from the sheet by the time it cools.
>
> > -sw
>
> Mom always made toffee on buttered cookie sheets, but whatever makes him
> happy! What right do we have to judge? *I mean really...
>
> I'd love to have a marble sheet. :-) Just for the sheer fun of it!

There is that, the FUN OF IT!! The soul of my Christmas Candy is in
that marble slab.

Ever hear the story of Rock Soup? ;-) My Christmas Candy would not
taste the same without it.

It's MY marble slab, and I'm keeping it and using it. It comes out
once a year with all the rest of my Christmas Candy making stuff. It's
how I do Christmas.

John Kuthe...

On Mon, 29 Nov 2010 17:48:58 -0800 (PST), John Kuthe
> arranged random neurons and said:

>The marble slab is a top to an antique washstand (whatever that is?)

<snippidy>

I have one of those, too, that we brought back from England in the
mid-60s when my father was stationed there with the US Air Force. I
never thought of using it for candy - it's been a drinks cabinet in
the dining room and now I'm eyeballin' the marble top (which is loose)
for other use. Hmmmm...

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Mon, 29 Nov 2010 14:24:57 -0800 (PST), John Kuthe
> wrote:

> http://oi55.tinypic.com/2dturn7.jpg
>
> :-) It's Christmas!
>
Looks delicious! I've been in a toffee mood lately too, but I'll
probably just buy some.

--

Never trust a dog to watch your food.

On Nov 30, 1:08*am, sf > wrote:
> On Mon, 29 Nov 2010 14:24:57 -0800 (PST), John Kuthe
>
> > wrote:
> >http://oi55.tinypic.com/2dturn7.jpg
>
> > :-) It's Christmas!
>
> Looks delicious! *I've been in a toffee mood lately too, but I'll
> probably just buy some. *

Home made is SOO much better though. Since I've been making my home
made English Toffee I've had occasion to compare it to Heath bars, and
mine's much better. Of course if you get good toffee from a candy
maker it;'s bound to be better than Heath bars too. My nephew now
makes his own English Toffee Christmas Candy, and I think I like his
even better than I like mine! Maybe just because it;s different, I
dunno.

John Kuthe...

On Mon, 29 Nov 2010 19:40:14 -0800 (PST), John Kuthe
> wrote:

>On Nov 29, 9:16*pm, Omelet > wrote:
>> In article >,
>>
>>
>>
>> *Sqwertz > wrote:
>> > On Mon, 29 Nov 2010 17:44:51 -0800 (PST), John Kuthe wrote:
>>
>> > > On Nov 29, 7:09 pm, Sqwertz > wrote:
>> > >> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
>> > >>> On Nov 29, 4:58 pm, Serene Vannoy > wrote:
>> > >>>> On 11/29/2010 02:24 PM, John Kuthe wrote:
>>
>> > >>>>>http://oi55.tinypic.com/2dturn7.jpg
>>
>> > >>>>> :-) It's Christmas!
>>
>> > >>>> Yum. My English toffee doesn't break into neat squares like that. Do you
>> > >>>> use candy molds?
>>
>> > >>>> Serene
>>
>> > >>>> --http://www.momfoodproject.com
>>
>> > >>> I pour the cooked syrup onto a buttered marble slab,
>>
>> > >> That's what I was afraid of. a buttered slab is totally unnecessary
>> > >> for toffee. It's not ice cream.
>>
>> > > Probably, but it sure doesn't hurt it! Works for me! :-)
>>
>> > Baking sheets work even better for toffee. *it's already separated
>> > from the sheet by the time it cools.
>>
>> > -sw
>>
>> Mom always made toffee on buttered cookie sheets, but whatever makes him
>> happy! What right do we have to judge? *I mean really...
>>
>> I'd love to have a marble sheet. :-) Just for the sheer fun of it!
>
>There is that, the FUN OF IT!! The soul of my Christmas Candy is in
>that marble slab.
>
>Ever hear the story of Rock Soup? ;-) My Christmas Candy would not
>taste the same without it.

That would be *stone* soup.

We don't need any stinkin' stone...

Halvah

1 can sesame tahani
2 egg whites beat into stiff peaks
1 cup sliced almonds or unsalted pistachios

2 cups sugar
1 cup water
1/4 teaspoon vanilla crystals or 2 tsp vanilla

Boil syrup ingredients until very thick, about 15 to 20 minutes
(hard ball stage). Cool slightly before using. With an electric
mixer, beat sesame tahini until smooth and creamy and the oil is
completely absorbed. Gently fold in egg whites. Mixture will get
stiff and pull away from bowl.

Slowly add 3/4 cup syrup. Fold in the nuts, then stir in the
remaining cup of syrup a little at a time. Tranfer mixture to a
loaf pan. Cover and refrigerate for 3 days before unmolding. Will
keep for 6 months in refrigerator.

In article >,
Sqwertz > wrote:

> On Mon, 29 Nov 2010 17:48:58 -0800 (PST), John Kuthe wrote:
>
> > On Nov 29, 7:36*pm, Melba's Jammin' >
> > wrote:
> >> In article >,
> >>
> >> *Sqwertz > wrote:
> >>> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
> >>> > I pour the cooked syrup onto a buttered marble slab,
> >>
> >>> That's what I was afraid of. a buttered slab is totally unnecessary
> >>> for toffee. *It's not ice cream.
> >>
> >>> -sw
> >>
> >> Maybe. *And maybe he has a marble slab and wants to use it. *Pfftthhbbt.
> >
> > The marble slab is a top to an antique washstand (whatever that is?)
> > that my Ex wife got from her mother, who got it from her mother. It
> > was acquiring this marble slab that was actually the progenitor of my
> > decision to start making candy, because I knew that there's no better
> > surface on which to pour hot hard crack candy syrup on.
>
> Why is that? It's total overkill for toffee. Do you not have any
> baking sheets?
>
> -sw

Pouring it on the marble will cool it faster.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On Nov 30, 9:32*am, Melba's Jammin' >
wrote:
> In article >,
>
>
>
> *Sqwertz > wrote:
> > On Mon, 29 Nov 2010 17:48:58 -0800 (PST), John Kuthe wrote:
>
> > > On Nov 29, 7:36 pm, Melba's Jammin' >
> > > wrote:
> > >> In article >,
>
> > >> Sqwertz > wrote:
> > >>> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
> > >>> > I pour the cooked syrup onto a buttered marble slab,
>
> > >>> That's what I was afraid of. a buttered slab is totally unnecessary
> > >>> for toffee. It's not ice cream.
>
> > >>> -sw
>
> > >> Maybe. And maybe he has a marble slab and wants to use it. Pfftthhbbt.

On Tue, 30 Nov 2010 09:32:31 -0600, Melba's Jammin' wrote:

> In article >,
> Sqwertz > wrote:
>
>> On Mon, 29 Nov 2010 17:48:58 -0800 (PST), John Kuthe wrote:
>>
>>> On Nov 29, 7:36*pm, Melba's Jammin' >
>>> wrote:
>>>> In article >,
>>>>
>>>> *Sqwertz > wrote:
>>>>> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
>>>>> > I pour the cooked syrup onto a buttered marble slab,
>>>>
>>>>> That's what I was afraid of. a buttered slab is totally unnecessary
>>>>> for toffee. *It's not ice cream.
>>>>
>>>>> -sw
>>>>
>>>> Maybe. *And maybe he has a marble slab and wants to use it. *Pfftthhbbt.
>>>
>>> The marble slab is a top to an antique washstand (whatever that is?)
>>> that my Ex wife got from her mother, who got it from her mother. It
>>> was acquiring this marble slab that was actually the progenitor of my
>>> decision to start making candy, because I knew that there's no better
>>> surface on which to pour hot hard crack candy syrup on.
>>
>> Why is that? It's total overkill for toffee. Do you not have any
>> baking sheets?
>
> Pouring it on the marble will cool it faster.

Slightly. But what's the hurry?

I think I'm going to try some today. I've got 4lbs of butter. My
recipe doesn't use cream. 2 of the last 3 batches a couple years
ago kept crystalizing for some reason. What causes that? I used
the same pan and technique I used the 10 times before that with no
problem.

-sw

On Nov 30, 10:03*am, Sqwertz > wrote:
> On Tue, 30 Nov 2010 09:32:31 -0600, Melba's Jammin' wrote:
> > In article >,
> > *Sqwertz > wrote:
>
> >> On Mon, 29 Nov 2010 17:48:58 -0800 (PST), John Kuthe wrote:
>
> >>> On Nov 29, 7:36 pm, Melba's Jammin' >
> >>> wrote:
> >>>> In article >,
>
> >>>> Sqwertz > wrote:
> >>>>> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
> >>>>> > I pour the cooked syrup onto a buttered marble slab,
>
> >>>>> That's what I was afraid of. a buttered slab is totally unnecessary
> >>>>> for toffee. It's not ice cream.
>
> >>>>> -sw
>
> >>>> Maybe. And maybe he has a marble slab and wants to use it. Pfftthhbbt.

On Nov 29, 7:48*pm, John Kuthe > wrote:
> On Nov 29, 7:36*pm, Melba's Jammin' >
> wrote:
>
> > In article >,
>
> > *Sqwertz > wrote:
> > > On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
> > > > I pour the cooked syrup onto a buttered marble slab,
>
> > > That's what I was afraid of. a buttered slab is totally unnecessary
> > > for toffee. *It's not ice cream.
>
> > > -sw
>
> > Maybe. *And maybe he has a marble slab and wants to use it. *Pfftthhbbt.
>
> The marble slab is a top to an antique washstand (whatever that is?)
> that my Ex wife got from her mother, who got it from her mother. It
> was acquiring this marble slab that was actually the progenitor of my
> decision to start making candy, because I knew that there's no better
> surface on which to pour hot hard crack candy syrup on. Like this
> English Toffee. I've made other hard crack stage candies on it too.
>
> John Kuthe...

Actually, I believe English toffee is soft-crack candy, not hard
crack. At least in my world.

N.

(An antique washstand is just that - it was meant to hold a bowl and
pitcher set for "washing up" in one's bedroom - before self-contained
all-purpose inside bathrooms were the standard. There would maybe be
a towel bar to hang a towel and/or wash cloth on. You would pour
water from the pitcher into the bowl, and use the washcloth.)

I make my toffee using a shallow (1") buttered deep pan. It is really
old, light-colored, wimpy, actually, which helps when I pop the sheet
of toffee out when it's cool. I like to break it into irregular
pieces, myself.....don't need none of them equal squares. LOL.

Toffee Crunch Nancy Dooley

1 C. butter
1 C. sugar
3 T. water
1 T. corn syrup
1/2 C. coarsely ground almonds
1 C. semi-sweet choc. chips (for the topping)
1/2 C. finely ground almonds

Butter sides of a heavy saucepan. Melt butter. Add sugar, water and
corn syrup, and boil over medium high heat to 290 degrees F. (soft-
crack stage). Remove from heat and stir in the coarsely ground
almonds. Pour into buttered 13 x 9 x 2 inch pan and let cool
slightly.

If desired, melt the chips and spread on top the toffee. Sprinkle the
1/2 C. finely ground nuts over the top. Chill thoroughly and break
into pieces.

You can double the choc. chip and finely ground nut measurements, and
after the top side has chilled, you can repeat the chocolate/nut
mixture on the bottom, so both sides of the candy have chocolate on
them.

This recipe doubles easily. When I double it, I put it in a jelly
roll pan (15 x 10 x 1). I use about 2 1/2 C. chocolate chips for the
jelly roll pan size.

If you temper the chocolate, the candy topping will not melt in your
hands as easily -- to temper it, melt half the chocolate chips and
remove from heat. Stir in the other half of the chips, and beat it
until all the chocolate is melted. (Simple method.)

On Nov 29, 9:40*pm, John Kuthe > wrote:
> On Nov 29, 9:16*pm, Omelet > wrote:
>
>
>
>
>
> > In article >,
>
> > *Sqwertz > wrote:
> > > On Mon, 29 Nov 2010 17:44:51 -0800 (PST), John Kuthe wrote:
>
> > > > On Nov 29, 7:09 pm, Sqwertz > wrote:
> > > >> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
> > > >>> On Nov 29, 4:58 pm, Serene Vannoy > wrote:
> > > >>>> On 11/29/2010 02:24 PM, John Kuthe wrote:
>
> > > >>>>>http://oi55.tinypic.com/2dturn7.jpg
>
> > > >>>>> :-) It's Christmas!
>
> > > >>>> Yum. My English toffee doesn't break into neat squares like that.. Do you
> > > >>>> use candy molds?
>
> > > >>>> Serene
>
> > > >>>> --http://www.momfoodproject.com
>
> > > >>> I pour the cooked syrup onto a buttered marble slab,
>
> > > >> That's what I was afraid of. a buttered slab is totally unnecessary
> > > >> for toffee. It's not ice cream.
>
> > > > Probably, but it sure doesn't hurt it! Works for me! :-)
>
> > > Baking sheets work even better for toffee. *it's already separated
> > > from the sheet by the time it cools.
>
> > > -sw
>
> > Mom always made toffee on buttered cookie sheets, but whatever makes him
> > happy! What right do we have to judge? *I mean really...
>
> > I'd love to have a marble sheet. :-) Just for the sheer fun of it!
>
> There is that, the FUN OF IT!! The soul of my Christmas Candy is in
> that marble slab.
>
> Ever hear the story of Rock Soup? ;-) My Christmas Candy would not
> taste the same without it.
>
> It's MY marble slab, and I'm keeping it and using it. It comes out
> once a year with all the rest of my Christmas Candy making stuff. It's
> how I do Christmas.
>
> John Kuthe...- Hide quoted text -
>
> - Show quoted text -

I dragged several 4' x 8' marble sheets (with lots of help, naturally)
home from an office demolition - had them sawn into pieces and gave
them away. To find a storage place for a once or twice yearly event -
not worth it. I've never been into hard candy, anyway. Soft crunch
is about as hard as I like candy.

N.

On Nov 30, 10:38*am, Nancy2 > wrote:
> On Nov 29, 7:48*pm, John Kuthe > wrote:
>
>
>
> > On Nov 29, 7:36*pm, Melba's Jammin' >
> > wrote:
>
> > > In article >,
>
> > > *Sqwertz > wrote:
> > > > On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
> > > > > I pour the cooked syrup onto a buttered marble slab,
>
> > > > That's what I was afraid of. a buttered slab is totally unnecessary
> > > > for toffee. *It's not ice cream.
>
> > > > -sw
>
> > > Maybe. *And maybe he has a marble slab and wants to use it. *Pfftthhbbt.
>
> > The marble slab is a top to an antique washstand (whatever that is?)
> > that my Ex wife got from her mother, who got it from her mother. It
> > was acquiring this marble slab that was actually the progenitor of my
> > decision to start making candy, because I knew that there's no better
> > surface on which to pour hot hard crack candy syrup on. Like this
> > English Toffee. I've made other hard crack stage candies on it too.
>
> > John Kuthe...
>
> Actually, I believe English toffee is soft-crack candy, not hard
> crack. *At least in my world.

OK, but in my world both the generic candy bar Heath bars:

http://en.wikipedia.org/wiki/Heath_bar

and my Joy Of Cooking recipe says to cook the syrup to 300F hard
crack.



> (An antique washstand is just that - it was meant to hold a bowl and
> pitcher set for "washing up" in one's bedroom - before self-contained
> all-purpose inside bathrooms were the standard. *There would maybe be
> a towel bar to hang a towel and/or wash cloth on. *You would pour
> water from the pitcher into the bowl, and use the washcloth.)

Thanks! So grandma and whomever else was washing their faces and
whatever at my marble slab so many years ago. Good to know! :-)

John Kuthe...

On 2010-11-30, Nancy2 > wrote:

> Actually, I believe English toffee is soft-crack candy, not hard
> crack.

Which brings up an interesting question. What, EXACTLY, is English
toffee? Is it supposed to be hard and crunchy or soft and
chewy? I've seen it both ways and both labeled English Toffee.

nb

On Tue, 30 Nov 2010 06:00:39 -0800 (PST), John Kuthe
> wrote:

> On Nov 30, 1:08*am, sf > wrote:
> > On Mon, 29 Nov 2010 14:24:57 -0800 (PST), John Kuthe
> >
> > > wrote:
> > >http://oi55.tinypic.com/2dturn7.jpg
> >
> > > :-) It's Christmas!
> >
> > Looks delicious! *I've been in a toffee mood lately too, but I'll
> > probably just buy some. *
>
> Home made is SOO much better though. Since I've been making my home
> made English Toffee I've had occasion to compare it to Heath bars, and
> mine's much better. Of course if you get good toffee from a candy
> maker it;'s bound to be better than Heath bars too.
>
Yes, I'm thinking about getting it from a candy maker. We have a
Japan town here and there is a candy shop inside that makes the *best*
English toffee... even better than See's.

> My nephew now
> makes his own English Toffee Christmas Candy, and I think I like his
> even better than I like mine! Maybe just because it;s different, I
> dunno.

It's good and that's what counts. Just think, you've started a family
tradition!

--

Never trust a dog to watch your food.

On 11/29/2010 8:48 PM, John Kuthe wrote:
> On Nov 29, 7:36 pm, Melba's >
> wrote:
>> In >,
>>
>> > wrote:
>>> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
>>>> I pour the cooked syrup onto a buttered marble slab,
>>
>>> That's what I was afraid of. a buttered slab is totally unnecessary
>>> for toffee. It's not ice cream.
>>
>>> -sw
>>
>> Maybe. And maybe he has a marble slab and wants to use it. Pfftthhbbt.
>
> The marble slab is a top to an antique washstand (whatever that is?)
> that my Ex wife got from her mother, who got it from her mother. It
> was acquiring this marble slab that was actually the progenitor of my
> decision to start making candy, because I knew that there's no better
> surface on which to pour hot hard crack candy syrup on. Like this
> English Toffee. I've made other hard crack stage candies on it too.
>
> John Kuthe...

It's also good for fondant.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Tue, 30 Nov 2010 08:45:02 -0800 (PST), Nancy2 wrote:

> I make my toffee using a shallow (1") buttered deep pan. It is really
> old, light-colored, wimpy, actually, which helps when I pop the sheet
> of toffee out when it's cool. I like to break it into irregular
> pieces, myself.....don't need none of them equal squares. LOL.
>
> Toffee Crunch Nancy Dooley
>
> 1 C. butter
> 1 C. sugar
> 3 T. water
> 1 T. corn syrup

That my recipe as well. Optional are the nuts and chocolate.

You really can add more sugar than butter, but I hate to cheapify
it like that :-) 1:1 is best.

Dammit, I'm out of sugar. I buy it twice a year but have been
making too much limeaide lately.

Do I do the 70's thing and ask a neighbor?

-sw

In article
>,
Bryan > wrote:

> On Nov 29, 5:27*pm, John Kuthe > wrote:
> > On Nov 29, 5:15*pm, lainie > wrote:
> >
> > > On Nov 29, 5:24*pm, John Kuthe > wrote:
> >
> > > >http://oi55.tinypic.com/2dturn7.jpg
> >
> > > > :-) It's Christmas!
> >
> > > > John Kuthe...
> >
> > > Would love to see your recipe. *e.
> >
> > I got the recipe from the Joy Of Cooking. I double it:
> >
> > 3.5 cups white sugar
> > 1/4 tsp cream of tartar
> > 2 cups cream (NO guar gum or crap like that!)
> > 2 sticks butter
> >
> > Cook to 310F. Slowly stir and turn UP the heat as the syrup gets above
> > about 240F. Must keep it hot enough not to begin to crystallize, hence
> > the stirring to keep it from sticking/burning/boiling over. I always
> > use a gas stove too, had bad results on electric stoves.
> >
> > Once at 310F, turn off heat, let stop boiling, stir in:
> >
> > 2 tsp real vanilla
> > 1 tsp real almond
> >
> > (enjoy boiling vanilla+almond as you stir it in!)
> >
> > Pour onto buttered marble slab. Partially cool and score into grid.
> > Cool further then break into pieces, and cover in milk chocolate.
>
> And boy is it good. John always puts a little extra toffee in my
> box. His cherries are spectacular too.
> >
> > John Kuthe...
>
> --Bryan

The recipe ingredients (inclusion of cream) look more like caramel candy
to me ‹ and when you've overcooked that syrup and it is not chewy but if
you try it will harm your dental work, it becomes butterscotch. That's
my story and I'm stickin' to it.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On Dec 2, 9:43*am, Melba's Jammin' > wrote:
> In article
> >,
>
>
>
> *Bryan > wrote:
> > On Nov 29, 5:27 pm, John Kuthe > wrote:
> > > On Nov 29, 5:15 pm, lainie > wrote:
>
> > > > On Nov 29, 5:24 pm, John Kuthe > wrote:
>
> > > > >http://oi55.tinypic.com/2dturn7.jpg
>
> > > > > :-) It's Christmas!
>
> > > > > John Kuthe...
>
> > > > Would love to see your recipe. e.
>
> > > I got the recipe from the Joy Of Cooking. I double it:
>
> > > 3.5 cups white sugar
> > > 1/4 tsp cream of tartar
> > > 2 cups cream (NO guar gum or crap like that!)
> > > 2 sticks butter
>
> > > Cook to 310F. Slowly stir and turn UP the heat as the syrup gets above
> > > about 240F. Must keep it hot enough not to begin to crystallize, hence
> > > the stirring to keep it from sticking/burning/boiling over. I always
> > > use a gas stove too, had bad results on electric stoves.
>
> > > Once at 310F, turn off heat, let stop boiling, stir in:
>
> > > 2 tsp real vanilla
> > > 1 tsp real almond
>
> > > (enjoy boiling vanilla+almond as you stir it in!)
>
> > > Pour onto buttered marble slab. Partially cool and score into grid.
> > > Cool further then break into pieces, and cover in milk chocolate.
>
> > And boy is it good. *John always puts a little extra toffee in my
> > box. *His cherries are spectacular too.
>
> > > John Kuthe...
>
> > --Bryan
>
> The recipe ingredients (inclusion of cream) look more like caramel candy
> to me and when you've overcooked that syrup and it is not chewy but if
> you try it will harm your dental work, it becomes butterscotch. *That's
> my story and I'm stickin' to it.
>
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of St. Pectina of Jella
> "Always in a jam, never in a stew; sometimes in a pickle."
> Pepparkakor particulars posted 11-29-2010;http://web.me.com/barbschaller

Call it what you will. The Joy Of Cooking called it English Toffee, as
do I. I also call it delicious! :-)

John Kuthe...

On Nov 30, 10:03*am, Sqwertz > wrote:
> On Tue, 30 Nov 2010 09:32:31 -0600, Melba's Jammin' wrote:
> > In article >,
> > *Sqwertz > wrote:
>
> >> On Mon, 29 Nov 2010 17:48:58 -0800 (PST), John Kuthe wrote:
>
> >>> On Nov 29, 7:36 pm, Melba's Jammin' >
> >>> wrote:
> >>>> In article >,
>
> >>>> Sqwertz > wrote:
> >>>>> On Mon, 29 Nov 2010 15:19:16 -0800 (PST), John Kuthe wrote:
> >>>>> > I pour the cooked syrup onto a buttered marble slab,
>
> >>>>> That's what I was afraid of. a buttered slab is totally unnecessary
> >>>>> for toffee. It's not ice cream.
>
> >>>>> -sw
>
> >>>> Maybe. And maybe he has a marble slab and wants to use it. Pfftthhbbt.

On Thu, 2 Dec 2010 09:22:00 -0800 (PST), Nancy2 wrote:

> If there are any sugar granules that get left on the sides of the pan
> while the syrup is cooking away, and then they get scraped into the
> mix towards the end of the boiling, they will crystalize the batch.
> Always butter the inside of your saucepan before putting in any
> ingredients - when that coating melts, it will carry any errant sugar
> granules with it down into the inferno, so to speak. You also need to
> judiciously scrape the sides while the mix is heating up. ;-)

Thank you. I think I have tried everything but buttering the sides
may actually work for me. And I bought sugar today.

0-sw