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Toffee making, I need lots & lots of help, Please.
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Gareth



Joined: 07 Mar 2007
Posts: 6326


Location: Norwich, Norfolk, UK.

PostPosted: Fri Apr 20, 2007 7:10 pm    Post subject: Toffee making, I need lots & lots of help, Please. Reply with quote

Greetings to one and to all,


Fish suggested that I make some toffee from some of the birch sap that I have accumulated. Being your average 40 something singleman, I haven't got a clue where to start.

Firstly I have to simmer my birch sap to make a syrup. OK, I have a pan and I have a stove, no problem there.

How much sugar will I need? Plain old white granulated, Demerra, Brown, Cane, etc.?

How much Cream will I need? Single, double, clotted, etc.?

How much Vanilla will I need? Pods, essence, whatever, etc.

I assume I will need flat baking trays, and that I will also need greaseproof paper, to cool the toffee mixture on.

How bdooly messy is this process going to be?

I need all the help I can get please. This one needs to turn out all right, or nearer to perfection, so that I can impress Fish, Sarah, and their children, with my Birch sap toffee making prowess, when I go to visit them for the great Boat building weekend in 3 weeks time.

Many thanks Gareth.
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Smoky



Joined: 22 Feb 2007
Posts: 224



PostPosted: Sun Apr 22, 2007 2:30 pm    Post subject: Reply with quote

I can't help you much I'm afraid but aren't there any recipes for toffee on the internet that you can adapt to use your bich sap?
The joy of toffee making is the experimenting and the tasting so I hope you have fun :-)
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Cabbagepatch



Joined: 29 Mar 2007
Posts: 1058


Location: S. Glos

PostPosted: Sun Apr 22, 2007 5:08 pm    Post subject: Reply with quote

I don't have a clue, but we have a jack russell called Toffee if that helps...........

:roll:
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storm



Joined: 10 Feb 2007
Posts: 2525


Location: Hampshire

PostPosted: Sun Apr 22, 2007 5:30 pm    Post subject: Reply with quote

Sorry but I can't help either. I've never made toffee, make sure it doesn't turn out too hard or you'll all end up with a visit to the nasty old dentist :roll:
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Dunk



Joined: 10 Feb 2007
Posts: 1549



PostPosted: Sun Apr 22, 2007 6:30 pm    Post subject: Reply with quote

I have tried looking on the internet to see if I could find you a recipe to use but I got nowhere, might be worth asking Fish for more instructions! Let us know how you get on
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Gareth



Joined: 07 Mar 2007
Posts: 6326


Location: Norwich, Norfolk, UK.

PostPosted: Mon Apr 23, 2007 6:11 am    Post subject: Reply with quote

I'm a typical 44 year old man, so do you really think that I'm going to ask my friend for more help.

:: :: :: :: :: :: :: :: ::


I have found a recipe on the internet, so tonight is going to be the great toffee making and kitchen wrecking experience. When I have finished making the toffee, and have sampled it. Then I will post the recipe and some photos on here.
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kaz
Site Admin


Joined: 09 Feb 2007
Posts: 13048


Location: North Wales

PostPosted: Mon Apr 23, 2007 6:28 am    Post subject: Reply with quote

....and send us some samples :-)
Good luck.
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Leanne



Joined: 22 Apr 2007
Posts: 5



PostPosted: Mon Apr 23, 2007 6:57 am    Post subject: Reply with quote

best advice- use a sugar thermometer to get to the right stage for either a soft set or a hard set toffee.
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Gareth



Joined: 07 Mar 2007
Posts: 6326


Location: Norwich, Norfolk, UK.

PostPosted: Tue Apr 24, 2007 6:43 pm    Post subject: Reply with quote

OK Gang,

I now have my sensible head upon my shoulders. Instead of rushing out and starting this little project, jaunt, escapade, call it what you will.
I have actually been out and properly prepared for this one, purchasing some baking trays, a sugar/confectioners thermometer, the ingredients, etc. Which include 2kg of grnulated white sugar, 1kg of dark brown sugar, 1kg of light brown sugar, 1kg of Demerara sugar, 2 litres of single cream, and a small bottle of vanilla essence.

As I write this, I have 5.5 litres of birch sap gently simmering into a syrup on the stove.

This is now the plan. Bottle off the syrup tomorrow morning before I leave for work. Early on thursday evening I will be making the toffee. The aim is now to produce 2kg of a hardball toffee from each of the brown sugars, 6kg in total

And now for something completely different.

I have a webcam, and love MSN instant messaging. So if you fancy having a laugh, and a live conversation amoungst yourselves as I make a fool of myself for your entertainment, before your very eyes. Please come and join me.

Kick off will be at 19.00 hours (7pm to the less enlightened amongst you) thursday 26th.

I have no idea how many people can participate in one MSN conversation, so it will be first come, first served. Just click on my MSN icon at the bottom of this page or in my profile page.
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kaz
Site Admin


Joined: 09 Feb 2007
Posts: 13048


Location: North Wales

PostPosted: Tue Apr 24, 2007 7:12 pm    Post subject: Reply with quote

Good idea but I will have to get my kids to show me how to use MSN
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Dunk



Joined: 10 Feb 2007
Posts: 1549



PostPosted: Tue Apr 24, 2007 7:24 pm    Post subject: Reply with quote

I hope it all goes well! I won't be able to MSN but I look forward to your post telling us all what a mess ... I mean success it was!!! :: ::
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Gareth



Joined: 07 Mar 2007
Posts: 6326


Location: Norwich, Norfolk, UK.

PostPosted: Wed Apr 25, 2007 8:39 pm    Post subject: Reply with quote

Before I went out with my latest date last night (Tuesday), I made certain that I have all of the ingredients to hand and ready for Thursday's main event.

The Birch Sap, Sugars (white & brown), Single cream, Vanilla essence, the baking trays, and not forgeting the confectioner's thermometer.

[img]

Sieving and straining the raw Birch sap, before simmering and reducing to a syrup.

[/img]


The Birch sap gently simmering away, to make the syrup.
[img][/img]
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storm



Joined: 10 Feb 2007
Posts: 2525


Location: Hampshire

PostPosted: Wed Apr 25, 2007 8:44 pm    Post subject: Reply with quote

You are well organised there. I have to admit I don't have a clue about MSN either but I hope it all goes well It looks like you have a well organised, tidy kitchen there.
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Gareth



Joined: 07 Mar 2007
Posts: 6326


Location: Norwich, Norfolk, UK.

PostPosted: Wed Apr 25, 2007 8:53 pm    Post subject: Reply with quote

Hehehehehehe !!!!!!

Not my kitchen, I share a house with an elderly couple, Wendy & Ray, both of them in their 70's. As a general rule I am not allowed to cook, unless it is a special occosion.

Here's a picture of Wendy & Ray, Nick my Backgammon opponent , and me having a 1.80 a head no-frills wednesday special at the Woolpack Inn, Colgate, Norwich

[img][/img]
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storm



Joined: 10 Feb 2007
Posts: 2525


Location: Hampshire

PostPosted: Wed Apr 25, 2007 8:56 pm    Post subject: Reply with quote

Crikey, 1.80 is cheap. there is nothing like that our way. They look a nice couple and young for their years.
I was impressed with the neatly folded tea towels
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