Cold Water Candy Making Stages

Prepare a clear glass of cold ice water. To test candy stage, drip some syrup into water. THREADTemp: 230° F – 235° F USES: Syrups, Candied fruitsSugar syrup forms soft threads in water. SOFT BALLTemp: 235° F – 240° F USES: Fudge and chocolate fillingsSugar syrup forms mushy soft ball shape. Looses shape easily. FIRM …

Thin Salted Chocolate Toffee Cookies

Tasty toffee chips and chocolate with a sprinkle of salt flakes. A bit crunchy and a bit chewy. By just omitting some flour from your regular Nestle Toll House chocolate chip recipe, the cookies will spread out for a thinner cookie. Add some toffee chips and salt flakes and you’ve got a cookie that transcends …