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[COLOR="Red"]Almond Roca-
1 cup butter
1 cup sugar or granulated splenda
3 tablespoons water
1 teaspoon light corn syrup
1 cup finely chopped toasted almonds
1 cup milk chocolate chips
Melt butter in a saucepan.
Add sugar, water, and corn syrup.
Cook mixture over medium heat, stirring.
When the sugar dissolves and the mixture begins to boil raise heat and bring mixture to 290 degrees on a cooking thermometer. It will be light brown in color and syrup will separate into threads that are not brittle when dribbled into cold water.
Quickly stir in 1/2 cup chopped almonds.
Immediately pour mixture onto an ungreased baking sheet.
Wait 2-3 minutes for candy surface to firm then sprinkle on the chocolate chips.
In a few minutes, when chips have softened, spread chocolate evenly over surface. Sprinkle remaining almonds over melted chocolate.
When chocolate hardens crack candy into pieces and store in a covered container.[/COLOR]
| Butterscotch Lollipop | Butterscotch Lollipop [COLOR="SandyBrown"]1 cup sugar or granulated splenda
heavy cream
3 tablespoons light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
nonstick spray
Combine first 4 ingredients in a saucepan over medium heat. Stir until sugar is dissolved.
Let mixture boil until it reaches 310 degrees on a cooking thermometer.
Stir in vanilla then remove from heat.
Coat lollipop molds with nonstick spray and pour mixture in.
Place a small piece of foil over each mold and press a lollipop stick in center.
When cool remove from molds.[/COLOR] | | Comments | | Total Comments Comments | No comments have been made yet |
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