And so it begins. I'm making candy and getting ready to dip. I kinda dread doing it every year cause it's a lot of work, but when I get into it I have so much fun. It's kind of amazing that it works out at all. Candy making is for the professional isn't it?
Well, this year I've ventured into unknown territory. I've made my first ever English Toffee. I search on the internet and found a recipe that says it's the best English Toffee in the World. I checked out several, but this one did sound the best, it called for 1 pound of butter! I made a couple of batches (EASY) and then smeared them with Peter's Chocolate (the only kind I will use...call me a snob) and this is the result. It is soooo gooooood!
I'm currently making Peanut Brittle. Once again looked on the internet and found a recipe that is called Buttery Peanut Brittle. However, I'm using cashews because I think it tastes better.
I got up at 0500 to start on all this today. I made two batches of toffee last night and a batch of caramel. I need to make another batch of carmel this morninig. I also did two batches of fondant for my orange centers and my vanilla centers, dipped in chocolate and rolled in toasted coconut.
This is the nut brittle cooking:
And this is the finished product. Looks pretty, hope it tastes good.
So this is the fruits of my labors this morning.
Before I poured the carmel over these nuts I had to take a picture. I love turtles. That requires pecans. I thought that maybe a menagerie of nuts would even be better, so in addition to the pecans, I added cashews and almonds. So this is what it looks like before the carmel is poured over it:
Then I poured carmel over the whole mess. This is what it looks like now:
I have a little dipping to get going on!