Caryl Posted May 6, 2013 Report Share Posted May 6, 2013 Cold wet day here so I made sweets for my mum's fund raiser stall... Top lot is chocolate (or plain on the right) walnut brittle. In the centre is hokey pokey and the bottom is fidge Quote Link to comment Share on other sites More sharing options...
calculator Posted May 6, 2013 Report Share Posted May 6, 2013 Mmmmm, looks tasty. Quote Link to comment Share on other sites More sharing options...
Godly3vil Posted May 6, 2013 Report Share Posted May 6, 2013 !drool: Quote Link to comment Share on other sites More sharing options...
livingart Posted May 6, 2013 Report Share Posted May 6, 2013 i luke fidge :bggrn: Quote Link to comment Share on other sites More sharing options...
Adrienne Posted May 6, 2013 Report Share Posted May 6, 2013 lol LA Clearly there are too many of us lacking in good old home cooking. Quote Link to comment Share on other sites More sharing options...
Adrienne Posted May 6, 2013 Report Share Posted May 6, 2013 lol LA Clearly there are too many of us lacking in good old home cooking. Quote Link to comment Share on other sites More sharing options...
trinox Posted May 6, 2013 Report Share Posted May 6, 2013 That looks really awsome!! hmmm i want some! Quote Link to comment Share on other sites More sharing options...
reptilez Posted May 6, 2013 Report Share Posted May 6, 2013 YUMMM !drool: Quote Link to comment Share on other sites More sharing options...
critter_crazy Posted May 6, 2013 Report Share Posted May 6, 2013 Yummy!! Are you able to post your recipies or are they a secret? Quote Link to comment Share on other sites More sharing options...
Caryl Posted May 6, 2013 Author Report Share Posted May 6, 2013 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: Quote Link to comment Share on other sites More sharing options...
Navarre Posted May 6, 2013 Report Share Posted May 6, 2013 Sweets for the sweet Sugar for my honey Quote Link to comment Share on other sites More sharing options...
Caryl Posted May 6, 2013 Author Report Share Posted May 6, 2013 No, no, that was sweets for my sweet, sugar for my honey Quote Link to comment Share on other sites More sharing options...
critter_crazy Posted May 6, 2013 Report Share Posted May 6, 2013 Yummy, gluten free too! Might give it a go this week. Good old edmonds! Quote Link to comment Share on other sites More sharing options...
reptilez Posted May 6, 2013 Report Share Posted May 6, 2013 Thanks for the recipe Caryl! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.