Hello everyone! Happy Canada Day to all you wonderful Canadians out there in the world. It's not only Canada's birthday, though, but also the Quite Chefy blog's birthday! That's right. Ive been doing this blog for a whole year, now, and I think it's definitely helped me to be a better chef by sharing my favourite recipes and tips with all of you lovely people.
Humidity and Caramel: The Struggle
How pretty does that look? I'm not gonna lie. It took me MANY attempts to achieve this golden perfection because of various factors (mostly humidity and temperature issues). Luckily, I've done all the experimentation so you don't have to worry about it.
Ingredients and Instructions
2 1/2(625 ml) cups granulated sugar
2/3 (150 ml) cup glucose or corn syrup
1/3 (75 ml) cup water
4 tsp baking soda (bicarbonate)
2 tsp vanilla
Sponge toffee (or honeycomb/cinder toffee) is fun to make and eat, but please be extra careful when working with molten sugar. This stuff is like lava. It sticks to your skin and takes a long time to cool down, meaning it can cause a very serious burn. If you get it on your skin, then run the affected area under cool water (not ice) as soon as possible to cool the sugar down.
Before taking the plunge into making your own caramel, you can also read this great guide entitled "Ten Tips for Making Caramel" by David Lebovitz.
Fortunately, sugar is a very cheap ingredient. If you mess it up and burn it, like the one I made above, then just try again. Sugar can be tricky to work with, and practice makes perfect. I'm not sure about perfect, but it took me at least 10 attempts to get the recipe just right. Remember to have fun!
I hope that you all have a wonderful July first no matter where you are in the world. If you like this recipe, then remember to share with your friends. You can also find me on Facebook, Twitter and Instagram as QuiteChefy. You can also find a printable and shareable version of this recipehere.
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!