Subject: English Toffee
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 08 2000 - 03:54:21 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here are some food funnies sent in by reader Rich Richardson. The
five-year-olds in your house should like these:
Q: When are cooks cruel?
A: When they beat the eggs and whip the cream.
Q: What can be served but never eaten?
A: A tennis ball.
Q: What do baseball players eat on?
A: Home plates!
Q: What was the reporter doing at the ice cream shop?
A: Getting the scoop!
Q: How do you fix a broken tomato?
A: With tomato paste.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I haven't offered up many candy recipes in the "Extras" mailings, and
it's about time I fixed that. Here is a classic recipe for one of the
world's favorite sweet treats.
English Toffee
1+3/4 cups (450 ml) sugar
1/8 tsp (0.5 ml) cream of tartar
1 cup (250 ml) heavy cream
1/2 cup (125 ml) butter
1 tsp (5 ml) vanilla extract
Combine the sugar, cream of tartar, and the cream in a heavy saucepan
and bring to a boil over high heat. Boil for 3 minutes, stirring
constantly. Add the butter and cook, stirring occasionally, until it
reaches the soft-crack stage (270F, 130C). The syrup should be thick
and light golden brown. Remove from the heat and add the vanilla.
Spread on a buttered baking sheet and allow to cool. Cut into squares
when cool. Makes about 1 1/2 lbs (700 g).
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