miley_take
Very Well-Known Member
Thought I'd share a few of my favourite recipes, seeing as over the last 2 days I've made these! Rediscovered how easy they are to make, though majority percieve them to be difficult. 
Do not try these with out adult supervision if you are a younger member as
*I DO NOT take any responsibility if by any chance someone burns themself*
First up is an easy toffee recipe I've been using for 3-4 years now. It's simple and you can add many things to it!
1 cup Caster Sugar (best stuff to use, it dissolves better)
10-20g of butter depending on how creamy you want it
2 tbsp Vinegar (I recommend white vinegar, you can see the colour change easier)
2 tbsp of boiling water
Stir sugar, butter, vinegar and water in a small saucepan over low heat. Bring to the boil without stirring.
Cook for 10-15 minutes, or if you drop a small amount in a cold glass of water, it hardens immediately, you will also start to see the mixture go a caramel colour, remove it immediately or you have a pot full of burt toffee, which is a pain to clean!!
Pour into a baking paper lined tray and pop in the fridge until hard. Then break up
I add many things, before i pour it into the pan, I add nuts, or sprinkles, etc and pour the toffee mix over it.
One of my favourites is adding a tablespoon of peanut butter just after I take it off the hot plate, peanut brittle without the hunky peanuts! Or use crunchy pb and get smaller peanut bits
For chewy toffee, cook for less amount of time.
*PLEASE be careful, this mixture gets over 300 degrees when cooked, and not speaking from experience, but I think it may hurt!*
My other favourite is Brown Sugar Meringues - I call them Caramel Meringues because they have a caramel taste to them.
You'll need
2 egg whites
1/2 Cup brown sugar
1/2 a teaspoon of white vinegar
Preheat oven to 120 degrees
Seperate eggs, leaving out the yolks.
Beat egg whites until soft peaks form
Add half the brown sugar, beat until it's dissolved, then add the last half and beat until it is all dissolved too
Fold in the vinegar
On 1-2 baking paper lined trays, dollop the mixture onto it leaving room for them to spread, I like mine larger as they have a chewy inside, smaller and they are crunchy
Pop them in the oven for up to 1 hour and a half. When done (they will be dry), leave the door ajar. When the oven is cool, take out the meringues.
These are great with cream!
Enjoy!
Would also love it if you'd add some of yours! Always looking for new stuff to try
Do not try these with out adult supervision if you are a younger member as
*I DO NOT take any responsibility if by any chance someone burns themself*
First up is an easy toffee recipe I've been using for 3-4 years now. It's simple and you can add many things to it!
1 cup Caster Sugar (best stuff to use, it dissolves better)
10-20g of butter depending on how creamy you want it
2 tbsp Vinegar (I recommend white vinegar, you can see the colour change easier)
2 tbsp of boiling water
Stir sugar, butter, vinegar and water in a small saucepan over low heat. Bring to the boil without stirring.
Cook for 10-15 minutes, or if you drop a small amount in a cold glass of water, it hardens immediately, you will also start to see the mixture go a caramel colour, remove it immediately or you have a pot full of burt toffee, which is a pain to clean!!
Pour into a baking paper lined tray and pop in the fridge until hard. Then break up
I add many things, before i pour it into the pan, I add nuts, or sprinkles, etc and pour the toffee mix over it.
One of my favourites is adding a tablespoon of peanut butter just after I take it off the hot plate, peanut brittle without the hunky peanuts! Or use crunchy pb and get smaller peanut bits
For chewy toffee, cook for less amount of time.
*PLEASE be careful, this mixture gets over 300 degrees when cooked, and not speaking from experience, but I think it may hurt!*
My other favourite is Brown Sugar Meringues - I call them Caramel Meringues because they have a caramel taste to them.
You'll need
2 egg whites
1/2 Cup brown sugar
1/2 a teaspoon of white vinegar
Preheat oven to 120 degrees
Seperate eggs, leaving out the yolks.
Beat egg whites until soft peaks form
Add half the brown sugar, beat until it's dissolved, then add the last half and beat until it is all dissolved too
Fold in the vinegar
On 1-2 baking paper lined trays, dollop the mixture onto it leaving room for them to spread, I like mine larger as they have a chewy inside, smaller and they are crunchy
Pop them in the oven for up to 1 hour and a half. When done (they will be dry), leave the door ajar. When the oven is cool, take out the meringues.
These are great with cream!
Enjoy!
Would also love it if you'd add some of yours! Always looking for new stuff to try
