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Saturday, December 31, 2011

Candyland

I almost never bother to make candy.  My kids get way too much of it from AWANA, and I'm pretty happy with the occasional bit of dark chocolate.  Every time I've made fudge, it hasn't turned out.  And so, maybe I'm a little afraid of candy.  But that never stops me from trying again.  It's handy to be stubborn.

This is from one of my all-time favorite cookbooks, How to Be a Domestic Goddess, by Nigella Lawson.  I adore the way she writes about food.  She likes food.  A lot.  Plus, the book is very pretty to look at.



Cinder Toffee (aka honeycomb)
from How to Be a Domestic Goddess

3/4 c. sugar
4 tbsp. light corn syrup
1 tbsp. baking soda
8 inch square pan, well-greased

Grease that pan.  Seriously.  With some butter, in fact.

Mix the sugar and syrup in a heavy-bottomed pot.  THEN turn the burner on, to medium heat.  Let it heat up and you can stir it a bit to make sure it doesn't burn and that the sugar is dissolving.  It will begin to bubble and just start to change to a yellowish-brown.  (Mine took about 5-6 minutes, Nigella says 3-4)  You are not looking to caramelize this to a dark color.

Remove from the heat and quickly whisk in the baking soda.  This part is exciting, and next time I am going to let the kids do this.  It fills the candy with air and the whole thing puffs up.  Fun!  Quickly pour into the dish and let it harden for a few hours.

I used my meat mallet to break this right in the middle and the whole thing split into 4 big pieces that I could then pull out of the dish.  Then I broke them further (with the mallet) into bite-sized pieces.

Our friend Nigella suggests we dip them in chocolate, if we feel so inclined.  I like the way she thinks.  I'm going to do that next time too.  All the little bits you can save for an ice cream topping.

1 comment:

  1. Hey friend. Just stopped by to see how you are doing. Hope all is well.

    ReplyDelete

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