the appetizer:

Start your own home candy business with Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling and The Culinary Institute of America (CIA), with recipes like Buckwheat Beehives, Toffee Drops, and Turkish Delight.

I Love Desserts
 

Toffee Drops

Yield: 182 pieces

1. Combine the sugar with the milk and heavy cream. Bring to a boil while stirring constantly.

2. Add the glucose syrup and continue cooking to 140 degrees C/284 degrees F over moderate heat while stirring.

3. Add the salt and continue cooking to 145 degrees C/293 degrees F. Stir in the vanilla extract.

4. Pour the mixture into a 12" x 12" x 1/4" frame placed on oiled parchment.

5. Allow to cool to a plastic consistency. Roll repeatedly with a caramel cutter to mark into pillow-shaped squares.

6. When cooled completely, break into squares along the lines. Wrap immediately to protect from humidity.

7. The toffee drops may be dipped halfway in chocolate, if desired.

 

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This page created October 2007