1. Prepare the ingredients: 420g whipped cream, 92g maltose, 57g red brown sugar, 125g caster sugar, 225g almonds, and 200g cranberries.
2. Put 420g of whipped cream in a non-stick pan
3. Add 57g red brown sugar and 125g fine sugar
4. 92g with maltose
5. Stir slightly.
6. Boil on low, low, and low fire. Cook until the syrup is thick and the temperature is between 117 and 118 degrees.
7. Turn off the heat, add 225g of almonds and 200g of cranberries, and mix well.
8. Pour the mixed toffee batter into the golden pan and roll it to a suitable thickness.
9. Cut into pieces with residual temperature
10. Cut it into the width or width you like.
11. Wrap it in your favorite sugar paper after cooling, or put it in a box directly
Tips:1. The whipped cream used in the recipe is blue pinwheel and red brown sugar is Taikoo.
2. What should I do if there is no thermometer for boiling syrup? Answer: Use a spatula to scoop up the toffee paste, the sugar paste is thicker, the lowered sugar will remain for a while, so you can turn off the heat.
3. What if there is no maltose? Answer: If you replace it with the same amount of water, the cooking time needs to be adjusted slightly. The consistency is the same.
4. The cooking time depends on the heating vessel used. Induction cooker, gas or gas can be used, but it should be "small fire, low fire, low fire".
5. Why is the made toffee soft? Answer: The boiled syrup is not in place, and the sugar boiled is not thick enough. Next time, pay attention to the boiled consistency.
6. What is the taste of this product? Answer: Molded, moderately soft and hard, it is hard when it is held in the mouth, it will gradually soften after a while, and you can eat up a toffee by chewing. The delicate taste has the flavor of large almonds.
