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 Post subject: Re: Marilyn's Toffee
PostPosted: Sun Dec 15, 2013 1:03 pm 
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
Wow, I must have lucked out with my Thermapen...I dropped mine into my toffee, but once I cleaned it up it seemed fine. I think the calibration may be a bit off but they'll recalibrate it for free.

And I have had two probe thermometers crap out on me in the last year or so--exactly the opposite experience of others here. Go figure.


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 Post subject: Re: Marilyn's Toffee
PostPosted: Sun Dec 15, 2013 4:38 pm 
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Joined: Thu Oct 06, 2011 7:53 pm
Posts: 937
My thermopen has been going trouble free for years too. Must be luck of the draw. I have one of the newer splash proof ones.

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 Post subject: Re: Marilyn's Toffee
PostPosted: Mon Dec 16, 2013 9:06 am 
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Joined: Wed Apr 27, 2011 3:27 pm
Posts: 526
Location: Finger Lakes Wine Country
When Ghirardelli reduced the size of their bags of 60% chips, I just went with the 10oz. for a batch of toffee. According to my chief taster, it has improved the flavor balance of chocolate to toffee. Six ounces of nuts works well with ten ounces of chocolate. I used to use a bit over eight.

As far as temperature, I find I can concentrate better without a thermometer in the pot. My toffee has been coming out fine without it and it becomes easier with practice.

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Weights of Baking Ingredients


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 Post subject: Re: Marilyn's Toffee
PostPosted: Mon Dec 16, 2013 9:26 am 
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
I have "settled in" on using 10 oz of Guittard semi sweet chocolate I prefer the taste over all other brands I have tried. I use 8oz of toasted pecans. I press the pecans into the still soft chocolate with the flat bottom of a glass.

I use a Thermapen.

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 Post subject: Re: Marilyn's Toffee
PostPosted: Mon Dec 16, 2013 5:29 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1883
Location: Near Toronto, Ontario, Canada
Da Bull Man wrote:
I have "settled in" on using 10 oz of Guittard semi sweet chocolate I prefer the taste over all other brands I have tried. I use 8oz of toasted pecans. I press the pecans into the still soft chocolate with the flat bottom of a glass.

I use a Thermapen.


Interesting. I'm going to up the almonds and decrease the chocolate for my last batch.

I just used something like this: http://www.williams-sonoma.com/products ... l-spatula/ to press the nuts in on the top and it worked great, better than anything I've tried. Mine has a wooden handle and I picked it up at a restaurant supply store for under $10. Best tool for serving lasagna too.


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 Post subject: Re: Marilyn's Toffee
PostPosted: Mon Dec 16, 2013 6:30 pm 
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
You use almonds on top? I have a customer that I make one batch for each year that I use raw peanuts in the toffee and roasted peanuts on top.

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 Post subject: Re: Marilyn's Toffee
PostPosted: Mon Dec 16, 2013 9:09 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
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Location: Near Toronto, Ontario, Canada
No, usually walnuts but this year did a mix of mainly pecans and some walnuts as I was trying to use up what was in the freezer. I meant increase the almonds in the toffee since both you and Jim do that. Bad wording on my part.


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 Post subject: Re: Marilyn's Toffee
PostPosted: Tue Dec 17, 2013 7:26 am 
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Joined: Fri Dec 19, 2008 11:21 am
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Location: Six Shooter Junction, Texas
I use 4oz by weight of almonds in the toffee.

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 Post subject: Re: Marilyn's Toffee
PostPosted: Tue Dec 17, 2013 7:49 am 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
Frank,

Can you write our your version with all tweaks, please?

--Lisa


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 Post subject: Re: Marilyn's Toffee
PostPosted: Tue Dec 17, 2013 8:57 am 
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
It's pretty hard to mess with perfection. I like the balance of flavors these ratios and products give.

I go by weights:
14oz sugar
1lb butter LOL salted
4oz almonds
1T of corn syrup mixed in 3T of water
10oz Guittard semi sweet chocolate, I put chips directly on the hot toffee after it has cooled a couple of minutes spreading with an offset spatula.
8oz toasted pecans I distribute evenly with that chopper tool thingy then press them into the soft chocolate with a flat bottom glass.
I use a high heat silicone spatula and a thermapen.

That's about it. I do stir quite a bit and heat to 315F

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