JZF0FK Profile - Allrecipes.com (1271592)

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JZF0FK


JZF0FK
 
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Member Since: Mar. 2002
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Recipe Reviews 2 reviews
Best Toffee Ever - Super Easy
I have been using this recipe for 5 years (200 - 300 lbs). In addition to what mom2oovc said, I would like to add. 1. if you making large batches, I can do a double batch at once in a heavy bottom pot. Here are the tricks. Have the choc chips ready in pre-measured bowls. Pour the toffee equally (by eye) into the one of 2 half sheet pans with parchment paper (I drape over the 4 sides). Spread out the toffee quickly. Then sprinkle the choc chips right away. If you work too slow, the choc doesn't stick well to the toffee after it cools. Note: I tried triple batch but the toffee cooled off too quickly. Instead, I have 2 double batch going at once so I can have 4 batches within 40 minutes. I just adjust the temperature so not all batches are ready at once. 2. It is important to whisk the toffee but the most critical time is before it all comes together in a creamy like material. So, keep whisking. Thereafter, you can whisk every few minutes. 3. Long handled whisk. The toffee cooks up to 300 degrees so if you can, try to get a long whisk from a commercial cooking supply store ($15). 4. The most critical part about the cooking process is that the temp has to be over 300 (I pull mines out at 305). Otherwise, it won't be crispy. I use a thermapen for this. 5. I had a problem one year when some of toffee had really think bottom while others were thinner. I found out that my sheet pan was warped. I hammered it back so it is more even. Enjoy

1 user found this review helpful
Reviewed On: Dec. 21, 2012
Microwave Oven Peanut Brittle
This is a great recipe. I noticed that several others had problems with the brittle being too chewy. I had the same problem this afternoon (3rd batch) when I tried to do a double batch. The brittle came out too chewy and won’t separate. I tried freezing but that helped with separating. However, it still has the chewy problem. I believe the problem stems from low temperature. When I re-did the batch (single), the temperature came out between 280 – 290 degrees after the first 6 minutes. If you don’t have an instant read thermostat, you can watch the bubbling. It should start with 3 – 3.5 minutes left. After the last 2 minutes, the temperature should be around 320+. I hope this helps.

4 users found this review helpful
Reviewed On: Jun. 26, 2004
 
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