Cookaholics Bulletin Board

spitting my coffee out onto my screen....

Congratulations Frank. Am also laughing at the winding thread

Jean,

See if these will work. They are 4-1/2 x 5-1/2 but might work for you.

http://www.kitchenkrafts.com/product.as ... 4AodJhjG3A

http://www.sugarcraft.com/catalog/candi ... ls.htm#5x5

If she gets homesick for the cold, well, you know...

And I'll keep her on task re: kitchen slave too!!

thanks Frank!
I also found this site now that sells the coloured paper. http://lynnscakeandcandy.com/8364.html
If the ones I ordered from amazon don't work I'll order the waxed ones next.

I do not recall if a unified theory of delaminatiion of the chocolate from a batch of toffee has ever been put forth. It does not seem to affect everybody equally and I have come to the conclusion that it is caused by temperature.

My normal kitchen temperature is usually below 65º this time of year and when I break up toffee at that temperature delimitation is not all that uncommon.

I recently put 2 sheet pans of toffee in my over-the-range microwave with the light on and let them sit overnight. . It is my bread proofing chamber and the temperature is consistently between 75º and 80º. Both trays broke nicely without any delamination at that temperature. 80º is getting very close to the melting point of chocolate. Maybe the bond between chocolate and toffee is stronger at that temperature, or maybe it is just the softer chocolate breaking more easily. Whichever it is, early returns are that it seems to work.

Ooo, I have a stupid-cold kitchen, too. I'll have to see if warming yields less delamination for me this year. Thanks for the tip.

So far, I have never had a delaminating problem...but...I then again, I have NEVER had a 65* kitchen either.

I just wait about a minute after pouring the toffee in the release foil lined pan and sprinkle the chocolate chips on the hot toffee, wait for it to melt and spread it out. I put the toasted pecans on top using a nut grinder Sunny gave me and press the nuts into the chocolate with a flat bottemed glass. I then use a scraper to score the toffee into three rectangles "about" 5" x 9-1/2".

After the toffee cools I break the toffee on the score lines and vacuum seal it in the 11" food saver bags. You have to squeeze the sides (10" pan) of the toffee a bit while still molten or it is difficult to get it into the 11" F.S. material.

Works like a charm and ships well.

I just got back from the store having secured 35lbs of LOL Butter, 9 lbs of almonds and a quart of corn syrup...gonna be a busy week!!

Frank,

That's such great news --sorry I missed the thread until now. I assume you have to go to Russia to pick her up -- I'm sure if you take lots of toffee it will grease the administrative barriers very effectively!

Lindsay,

You got it...Russia is pretty corrupt, the usual bribe is good cognac & fine chocolates to get things “moving” the toffee worked very, very, well last time, it will be used again...who knew that her toffee would be used in a manner that involved international criminal behavior...

We have three trips ahead of us, we will take the girls on the first one, they are excited!