Straight out of Joy Of Cooking!!

Cooked to 310F:

https://scontent-ort2-2.xx.fbcdn.net...&oe=5CA2EB 42

Now to DIP!!

https://scontent-ort2-2.xx.fbcdn.net...&oe=5C774C 46

John Kuthe...

On Tuesday, November 27, 2018 at 7:54:14 PM UTC-6, John Kuthe wrote:
>
> Straight out of Joy Of Cooking!!
>
> Cooked to 310F:
>
> https://scontent-ort2-2.xx.fbcdn.net...&oe=5CA2EB 42
>
> Now to DIP!!
>
> https://scontent-ort2-2.xx.fbcdn.net...&oe=5C774C 46
>
> John Kuthe€¦
>
I would eat that _whole_ tray by m.y.s.e.l.f.

On Tuesday, November 27, 2018 at 9:31:16 PM UTC-6, wrote:
> On Tuesday, November 27, 2018 at 7:54:14 PM UTC-6, John Kuthe wrote:
> >
> > Straight out of Joy Of Cooking!!
> >
> > Cooked to 310F:
> >
> > https://scontent-ort2-2.xx.fbcdn.net...&oe=5CA2EB 42
> >
> > Now to DIP!!
> >
> > https://scontent-ort2-2.xx.fbcdn.net...&oe=5C774C 46
> >
> > John Kuthe€¦
> >
> I would eat that _whole_ tray by m.y.s.e.l.f.

My nephew Paul makes his own simpler recipe, using only sugar and butter! I kid you NOT! I inspired him as he's been getting MY Christmas Candy all his life!

I helped him make his one year! He scrapes a LOT of almost burnt sugar crap off his cooking pans to make his! But it IS delicious!

John Kuthe...

On 28 Nov 2018, John Kuthe wrote
(in >):

> On Tuesday, November 27, 2018 at 9:31:16 PM UTC-6, wrote:
> > On Tuesday, November 27, 2018 at 7:54:14 PM UTC-6, John Kuthe wrote:
> > >
> > > Straight out of Joy Of Cooking!!
> > >
> > > Cooked to 310F:
> > >
> > > https://scontent-ort2-2.xx.fbcdn.net...7711859365_383
> > > 8396445480714240_n.jpg?_nc_cat=106&_nc_eui2=AeGhdq v3I_8gJEBG_5wPkVQZ3Hu2U1T
> > > 0M1nUZN9hou322ziW2iywjqLh_c50pGSAycVLksnECXzeiW5wQ BP1AfUQyRwPp3GbKkIzzR4kNM
> > > -VuQ&_nc_ht=scontent-ort2-2.xx&oh=58734f69f7ba29bff249add191138d08&oe=5CA2E
> > > B42
> > >
> > > Now to DIP!!
> > >
> > > https://scontent-ort2-2.xx.fbcdn.net...9625192507_837
> > > 3026425585795072_n.jpg?_nc_cat=105&_nc_eui2=AeGLb4 or9eFeRbw5GsZXJEd7tmlVlK7
> > > zqODX-AEFA8X4zSeMWpFGYkCMrWP9HmrT830FzkPGKyOyjR1dPkYjNWW Oe1mNo3EiUmNPs051HQ
> > > GCWg&_nc_ht=scontent-ort2-2.xx&oh=8e783909d0b7e49e5e17b29864bbb5f2&oe=5C774
> > > C46
> > >
> > > John Kuthe€¦
> > I would eat that _whole_ tray by m.y.s.e.l.f.
>
> My nephew Paul makes his own simpler recipe, using only sugar and butter! I
> kid you NOT! I inspired him as he's been getting MY Christmas Candy all his
> life!
>
> I helped him make his one year! He scrapes a LOT of almost burnt sugar crap
> off his cooking pans to make his! But it IS delicious!
>
> John Kuthe...

My granny used to make it using black treacle. I have the recipe somewhere,
as she wrote a lot of them down for my mother in later years; but have never
made it - perhaps I ought to try?

She had no thermometers in those days, and her heat source was a large open
range fired by coal. How she managed to judge when the toffee was ready in
her blackened saucepan I dont know.

The main problem we had, was breaking the slab of it into pieces when it had
cooled. When hit with a blunt instrument it either broke into tiny shards
which flew all around the room, or large jagged pieces which were sharp edged
and too big for our mouths, and we had to suck them - very messy.

On Wednesday, November 28, 2018 at 4:12:10 AM UTC-6, Fruitiest of Fruitcakes wrote:
> On 28 Nov 2018, John Kuthe wrote
> (in >):
>
> > On Tuesday, November 27, 2018 at 9:31:16 PM UTC-6, wrote:
> > > On Tuesday, November 27, 2018 at 7:54:14 PM UTC-6, John Kuthe wrote:
> > > >
> > > > Straight out of Joy Of Cooking!!
> > > >
> > > > Cooked to 310F:
> > > >
> > > > https://scontent-ort2-2.xx.fbcdn.net...7711859365_383
> > > > 8396445480714240_n.jpg?_nc_cat=106&_nc_eui2=AeGhdq v3I_8gJEBG_5wPkVQZ3Hu2U1T
> > > > 0M1nUZN9hou322ziW2iywjqLh_c50pGSAycVLksnECXzeiW5wQ BP1AfUQyRwPp3GbKkIzzR4kNM
> > > > -VuQ&_nc_ht=scontent-ort2-2.xx&oh=58734f69f7ba29bff249add191138d08&oe=5CA2E
> > > > B42
> > > >
> > > > Now to DIP!!
> > > >
> > > > https://scontent-ort2-2.xx.fbcdn.net...9625192507_837
> > > > 3026425585795072_n.jpg?_nc_cat=105&_nc_eui2=AeGLb4 or9eFeRbw5GsZXJEd7tmlVlK7
> > > > zqODX-AEFA8X4zSeMWpFGYkCMrWP9HmrT830FzkPGKyOyjR1dPkYjNWW Oe1mNo3EiUmNPs051HQ
> > > > GCWg&_nc_ht=scontent-ort2-2.xx&oh=8e783909d0b7e49e5e17b29864bbb5f2&oe=5C774
> > > > C46
> > > >
> > > > John Kuthe€¦
> > > I would eat that _whole_ tray by m.y.s.e.l.f.
> >
> > My nephew Paul makes his own simpler recipe, using only sugar and butter! I
> > kid you NOT! I inspired him as he's been getting MY Christmas Candy all his
> > life!
> >
> > I helped him make his one year! He scrapes a LOT of almost burnt sugar crap
> > off his cooking pans to make his! But it IS delicious!
> >
> > John Kuthe...
>
> My granny used to make it using black treacle. I have the recipe somewhere,
> as she wrote a lot of them down for my mother in later years; but have never
> made it - perhaps I ought to try?
>
> She had no thermometers in those days, and her heat source was a large open
> range fired by coal. How she managed to judge when the toffee was ready in
> her blackened saucepan I dont know.
>
> The main problem we had, was breaking the slab of it into pieces when it had
> cooled. When hit with a blunt instrument it either broke into tiny shards
> which flew all around the room, or large jagged pieces which were sharp edged
> and too big for our mouths, and we had to suck them - very messy.

Yep, my Nephew Paul does not use a candy thermometer either!

One comes to KNOW when it's ready! Trial and ERROR!! The Feel Of The Cook!

I've thrown out a LOT of errors! Because if it does NOT pass MY Quality Control it GOES IN THE GARBAGE!! I've thrown out a LOT of bad textured, burnt, etc, sugars AND CHOCOLATE!! :-(

Sad but true!

John Kuthe...

On Wednesday, November 28, 2018 at 4:12:10 AM UTC-6, Fruitiest of Fruitcakes wrote:
....
>
> The main problem we had, was breaking the slab of it into pieces when it had
> cooled. When hit with a blunt instrument it either broke into tiny shards
> which flew all around the room, or large jagged pieces which were sharp edged
> and too big for our mouths, and we had to suck them - very messy.

In sugar syrup cooking that is called the 'Hard Crack' temps to cook sugar syrup down to! 300-310F, I go as high as 310F for my English Toffee!!

https://scontent-ort2-2.xx.fbcdn.net...&oe=5CAD76 2A

John Kuthe, KutheChocolates.com...