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My head hurts. My hip hurts. I had a giant, somewhat unnecessary, cow over something my mom did (it's not horrid, don't worry). 
I hate everything. (Except I don't really. I like you guys.)
But my Thanksgiving meal was very nice. My friend took me out to a local restaurant. She and I would have been alone otherwise, so I'm glad we weren't alone.
But now I'm sick and whiny. *hands out homemade toffee*
Toffee is awesome. It's kind of easy to make. There's 1 part butter to 2 parts sugar. You add some water, but not very much. There's a bit of salt, and I found it works better if I put in a bit of corn syrup. I think you cook it to 285 F (140 C).
If it's grainy after you dump it out of the pan, it needs butter. Put it back in the cooking pan and put butter in it. It should work. (Add butter slowly, though, to avoid the next thing.)
If the butter is making an oil slick in the pan rather than integrating, it needs more sugar. (Add sugar slowly, because you don't want things to get grainy.)
Both those tips work best when you're towards the end of the cooking process, like when the mixture is at about 250 F (120 C) . A good visual cue for telling when it's about that temp is when the butter in the mixture foams. That is also a good time to watch this stuff like a hawk, because butter loves boiling over. (And that cleanup is yucky.
)
<3 you guys.
I hate everything. (Except I don't really. I like you guys.)
But my Thanksgiving meal was very nice. My friend took me out to a local restaurant. She and I would have been alone otherwise, so I'm glad we weren't alone.
But now I'm sick and whiny. *hands out homemade toffee*
Toffee is awesome. It's kind of easy to make. There's 1 part butter to 2 parts sugar. You add some water, but not very much. There's a bit of salt, and I found it works better if I put in a bit of corn syrup. I think you cook it to 285 F (140 C).
If it's grainy after you dump it out of the pan, it needs butter. Put it back in the cooking pan and put butter in it. It should work. (Add butter slowly, though, to avoid the next thing.)
If the butter is making an oil slick in the pan rather than integrating, it needs more sugar. (Add sugar slowly, because you don't want things to get grainy.)
Both those tips work best when you're towards the end of the cooking process, like when the mixture is at about 250 F (120 C) . A good visual cue for telling when it's about that temp is when the butter in the mixture foams. That is also a good time to watch this stuff like a hawk, because butter loves boiling over. (And that cleanup is yucky.
)<3 you guys.
I AM the evil bastard!
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