Sunday, February 13, 2022

PREPARATIONS FOR CHILDREN


A unique experience.  Children are very fond of toffee & were least favour sweets.  Celebrate this festival with preparation for children.

COCOA TOFFEE

Granulated sugar                                        225 gram

Cocoa powder                                      4 tablespoonfuls

Butter                                                   2 tablespoonfuls

Golden syrup (Dabur honey)                   tablespoonfuls

Unsweetened condensed milk                     Small tin

Vanilla essence                                        ½ teaspoonful

 

Blend the cocoa  with the condensed milk to a smooth paste and gradually to the melted butter in a smaller bright saucepan.  Add the sugar and syrup, and stir while the mixture boils up.  Allow it to boil until a little lump dropped into cold water hardens to the desired consistency.  Add the vanilla essence to the mass, beat it up well, and then put it into a thali lined with waxed paper to set.

ALMOND TOFFEE

Sugar (white)                                               225gram

Sugar (brown canesugar)                              225gram

Glucose                                                      125gram

Butter

Almonds (blanched,skinned and neatly cut)         125 gram

Water

Lemon                                                      few drops

Almonds (blanched,skinned and neatly cut)  125 gram

 

Put sugar (brown&white) water in a saucepan, melt on slow fire add butter.  Boil the mixture, remove the pan from the heat, and add the almonds.  Stir gently.  Place over the heat again for a few minutes add the lemon, and pour in a greased thali.  Mark the toffee into bars with oiled knife cut into bars.

COCONUT  TOFFEE

Desiccated coconut                                2 tablespoonfuls

White fine (ground sugar)                            600gram

Golden syrup (Dabur honey)                  1 tablespoonful

Milk                                                      1 tablespoonful

Vanilla essence                                        ½ teaspoonful

 

Put butter in a saucepan, add to it when it is melted add golden syrup, and milk.  When these are add fine sugar and desiccated coconut.  Stir frequently and boil the mixture fast until it candies and grains well on the sides of the pan.  Stir in a vanilla essence, and pour it out into an greased tin.  Leave it until cold and cut it up.

EVERTON TOFFEE

Sugar (white)                                               250 gram

Sugar (brown cane sugar )                            50 gram

Glucose                                                      50 gram

Fresh butter                                                50 gram

Milk                                                           150 gram

Oil of lemon                                               2 drops

Salt                                                              a pinch

 

Melt the sugar, glucose and milk in a large pan, then place it over gentle heat, add the butter, and boil it.  Stir in salt and oil of lemon very gently and pour the toffee  into greased tins or thalis.  Brush with ghee,free from rancidity.

BUTTER SCOTCH

Sugar                                                    2oo gram

Fresh milk                                             10 gm

cream of tarter                                       a pinch            

lemon essence                                       few drops

lemon juice                                            few drops

 

Place sugar into a saucepan contained fresh milk.  Heat slowly and stir occasionally till the sugar has melted.  Add a pinch of cream of tartar, and fresh butter, small pieces at a time.  Boil the mixture until it is a light coffee coour, drop a little of it into very cold water, and leave it a few seconds.

Take out the little lump, and, if it is a quite brittle, add a few drops of essence of lemon and lemon-juice, and pour the mixture at once into greased tin or plates to the depth of a i/4 inch.  When it is nearly cold, cut it into oblong-shaped pieces, as shown in this picture.  If to be stored in a tin first wrap each piece in a wx paper, and then in tin foil.  Keep the toffee in a cool, dry place.  

GINGER TOFFEE

Brown cane sugaar                                      200gram

Ground ginger                                      one teaspoonful

White vineger                                              75 gram

Lump of butter                                           25 gram

    

Mix in a saucepan brown cane sugar, ground ginger, and add white veneer and the lump of butter.  Put the mixture on the pan of boiling water until the sugar has melted then boil them up on fire and continue boiling until the toffee snaps when a little of it is dropped into cold water.  Pour the toffee into oiled tins, and let it harden.

HONEY TOFFEE

Sugar (white)                                               200gram

Water                                                          35 gram

Honey                                                        100gram

Butter                                                         100 gram

Cream                                                     1 tablespoon

Glucose                                              ½ dessertspoonful

 

Melt sugar in water when it is on the point of boiling, add glucose, honey & butter, and cream.  Boil the whole mixture stirring all the time; then pour it on a buttered thali or plate, and when cold break it up.  Wrap toffee in waxed papers tewisted slightly at both ends, and store in a tin.

 

No comments:

Post a Comment