Cranberry almond taffy

1

prepare diets: 420g light cream, 92g malt sugar, 57g red sugar, 125g fine sugar, 225g almonds, 200g cranberry。

2

no sticky pot with light cream 420g

3

add red sugar 57g, fine sugar 125g

4

magnetic 92g

5

A little mix。

6

Fire, fire, fire. Boiled to thick syrup at 117-118 degrees。

7

turn off the fire, add 225 g for almonds, cranberry 200g, evenly mixed。

8

Put the mixed taffy paste in the gold plate, and the plume is pressed to the right thickness。

9

With a bit of heat

10

Cut to the size you like。

11

It's cooled and packed with the sugar paper you like, or directly in the box

1. The light cream used in the recipe is blue windmills and red sugar is too old. What if there's no thermometer? A: Scratch the taffy paste with a razor, the paste is thicker, and the low sugar will hold for a while, so that the fire can be shut down. What if there's no malt sugar? A: In the case of an equivalent amount of water, the time for cooking sugar needs to be slightly adjusted. The same density. 4. Time of cooking sugar, which is based on the heating vessel used, electromagnetic furnaces, gas, gas, but with “light fire, little fire, little fire”. Five. Why is the good taffy soft? It's not hot enough to boil the syrup, it's not thick enough. How does this feel? A: It's in shape, soft and hard, it's in the mouth, it's in the mouth, it's in the mouth, it's going to get soft for a while, and it's going to eat out of a taffy. The delicate tastes of almonds。