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Betel Nut
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day learn how to temper |
Our favorite recipes Chocolate Caramels a thoughtful gift 2-1/2 cups sugar Combine all ingredients into a 4 quart heavy saucepan. Stir and cook over medium heat until sugar is dissolved and butter and parafin are melted. reduce heat to low, stir occasionally, until mixture reaches 240 degrees. (about 40 minutes) Continue stirring continuously and vigorously to prevent scorching, to a firm ball stage. (248 degrees). (another 20 minutes) Remove from heat and pour into a lightly buttered 9" square pan. When candy gets firm, mark into 3/4" strips with a knife. When candy is cool and firm (about 3 hours) cut into strips, remove strips from pan, and cut into squares. wrap individually with waxed paper. Makes about 120 caramels or 2-1/2 pounds. |
Little known facts Caramel and Butterscotch are made in similar ways to toffee, as is fudge. The difference is in the degree of boiling temperature and the ways in which they are cooled. This whole process uses high-heat to convert sugar. Crystallization, graininess, and whether it is brittle or smooth are simply variations of this process. |
Half a century of fun The Nut Factory started in 1952 as a roaster of peanuts. We are located in Spokane, Washington. Over the years The Nut Factory has grown into a large snack food manufacturer. We ship over 400 product every day to businesses everywhere throughout the United States. |
Other interesting web sites The
Cook's Thesaurus Has Substitutions for Thousands of Ingredients |
Nut and Snack Commodity Market Here is a wonderful Nut Crop information site. This site is loaded with walnut facts. |
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