honeycomb toffee /sponge toffee:
sugar: 200g 1 cup
water: 100g little less than 1/2 cup
maltose: 50g 2 tablespoons
baking soda: 10g 1.5 teaspoons
turn off the heat, when sugar syrup temperature reaches 320°F/160°C.
When sugar syrup temperature reaches 320°F/160°C, there is not much water left in the syrup. After it cools down, toffee stays dry and won't become sticky. Even without sealed in the plastic bag, it can stay fresh for a long time.
Негізгі бет Sponge Toffee
Пікірлер: 984