Taffy

1

Prepare all the material。

2

All other materials except nuts are placed in non-sticky pots。

3

Gas stoves have minimal fires and can be measured by a thermometer。

4

It's a 10-minute mix。

5

There's a lot of little bubbles when you don't mix。

6

By 22 and a half, it had reached 125 degrees, and it was possible to look at the condition of the sugar, which was slow, scratched, and see the bottom of the pot. (This is just a time check, but you can't exactly follow this time because everyone's minimum fire is different.)

7

When it's done, it's out of fire and evenly mixed with nuts。

8

Put it in the morning cow's sugar saucer

9

I'm going to use the sun and oxen to make the taffy shape。

10

When there is still some heat, cut the pieces with a mornin' sugar cutter. Don't wait till it gets cold. Cutting can be placed in a bag or in a box. Refrigerated storage。

1. Black sugar is used in the formulation and can be replaced with red sugar. 2. The large almonds, walnuts and peanuts used in the nuts formulation are ripe, if they are raw and cooked in ovens. Nut types do not require that they be replaced by what they like, or simply do not. 3. Cream cream is not subject to branding and animal cream is recommended. 4 The malt sugar is as low as possible as a water glucose, as the temperature of preparation will vary. 5. Sea salt if it is not available for domestic cooking. 6. Individuals feel the best taste at 125 degrees. So, 118-130 degrees is okay, lower temperatures are softer, higher temperatures are hard. Be careful that when a product with a high sugar temperature comes out of the pot, it is faster to process it and cut the pieces as soon as possible, otherwise the sugar will break (because it is too hard). 7. Sugar-cooked pots are to be filled with non-sticked pots and the size of the pan is to be determined according to the size of the material. Do not have too little material and choose a big non-clubber pot, which is mixed with silicone razors. The argon thermometers vary and may be adjusted upwards and downwards in accordance with their own thermometers as the criteria for the next adjustment if the degree of rigidity of the finished product is found to be unsatisfactory。