WALNUT BRITTLE
2 cups (440g) sugar
¼ tsp cream of tartar
½ C (125ml) water
2 Tbs golden syrup
60g butter, chopped
1½ C walnuts
½ tsp bicarbonate of soda
150g dark chocolate
Line baking tray with non-stick baking paper.
Combine sugar, cream of tartar & water in medium saucepan.
Stir over low heat until sugar is dissolved. Brush down sides of pan with pastry brush dipped in water to dissolve any sugar crystals stuck on the side of the pan.
Bring to boil & boil, uncovered, for about 10 minutes or until mixture turns golden brown & reaches 150°C on sugar thermometer. This is called the hard crack stage.
Remove pan from heat. Stir in golden syrup & butter. Return to heat & boil for a further minute.
Remove pan & add combined nuts & soda; stir until well combined.
Pour into lined baking tray; cool 10 minutes.
Mark into small squares; cool completely. Break into pieces along lines once cool.
Melt chocolate. Dip brittle pieces into chocolate & allow to set on sheet of baking paper. Transfer finished brittle to airtight container with baking paper between layers.
The rest are out of the good old Edmonds Cookbook.
Am about to take some gingerbread loaves out of the oven. It smells lovely here! !drool: