Shuckapeafarms Profile - (15356751)

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Member Since: Dec. 2011
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Recipe Reviews 4 reviews
Clone of a Cinnabon
Cinnabon is using danish dough which is a three fold method incorporating butter. When they make the buns they roll out a piece of danish dough, spread it again with butter and brown sugar (might even be some cinnamon mixed in-been a while since I've had one), then they are baked and topped with drifond or 10x icing.

4 users found this review helpful
Reviewed On: Dec. 26, 2011
Grandma's Taffy
Taffy is a soft ball candy and therefore the temperature should be 234F and not 275F! 275F is almost hard crack which is candy cane consistancy!

28 users found this review helpful
Reviewed On: Dec. 21, 2011
Any Flavor Taffy
I believe the secret to the sofness is the cup of corn syrup and not exceeding the 234F soft ball stage. I am a professionally trained pastry chef and have worked many times with sugar pulling making center pieces etc. I am a firm believer of using a QUALITY candy thermometer. My grandmother always used the ice cold water soft ball technique but the thermometer is a NO FAIL given! Candy making is an art and it involves significant knowledge and skill.

6 users found this review helpful
Reviewed On: Dec. 21, 2011

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