RobertM

I posted these elsewhere but thought I would post under the Confections topic too - This is the beginning of English Toffee Toffee waiting to be dipped and the final product Some S'Mores I made - (my splatter technique needs work) And some Turtles (I call the Lucy's) waiting to be dipped

When I spoke (some time ago) to people at the company that makes Karo, they told me that Karo is not really "Corn Syrup" in the same definition of say at 42DE Corn Syrup - and should not be used in the same manner (for formulations)

...and the final product, enrobed and dusted with more almonds

Toffee, awaiting a chocolate bath

These are something I've been working on, a S'More - Callebaut Milk Chocolate; Marshmallow and Cookie Crust - I need to work on my Splattering Technique and these are my "turtles" cooling off and getting ready to be dipped...

Started making some small items to take to a class next weekend to share - this is the beginning of English Toffee

These sound yummy - I'm going to have some fun in the test kitchens next weekend - THANK YOU

I would say that a Bounty is very much the same thing as a Mounds bar - the companion piece to a Mounds Bar is an Almond Joy - the same center (Coconut) topped with an Almond and dipped in milk chocolate -

Thanks Chris - those look fabulous. I have a bunch of dessicated coconut that I wanted to try - and now, I have a starting point - Thanks to you too Badiane - I'll be working with your suggestion as well. I have a huge show I'm getting ready for (10/1, 2 and 3) - and I need something to plan for and test my skills after that - and, I think I've found the next thing to play with....

I'm looking to try my hand at making Coconut Dough (the center for a Mounds Bar type product) - what formulations does anyone here use? Is there anyone who wishes to share?

Absolutely and with no doubt - some of the most beautiful things I've ever seen - I can literally taste them with my eyes - Send me one, no two (maybe three) of each - PLEASE

This is exactly the type of thing I want to do when I retire (heavy sigh) - and reading about these adventures of yours really fans the fires. Where did you find a source for the beans?

The simple answer is, it's not worthy losing my job over trying to cross a border with alcohol in the car - I simply hadn't thought about that when I made the comment - so - NO alcohol - we'll buy what we want to use in Canada and then donate it to "the cause" -

Hmm, hadn't thought of that?? I'll have to ask my CBP friends about the legal ramifications thereof

Pat - I'm bringing the Xtabentun...

If you have an extra $30,000 you could get an enrobing machine - Are you currently using a dipping fork for your dipping? You could try hand dipping - Instead of a "square" you could roll the cut caramel into balls and hand dip (or use a fork) - I am sure these are not the answers your looking for though....

I'm probably late to the party again, but... Yes, the spacers can be mix and match and combined to create the size piece you want. Depending on my use of the caramel depends on my prep. I sell a lot of hand wrapped caramels, so, I basically cut and wrap in waxed confectionery paper. Depending on the temperature I cook the caramel to, the caramel can have a tendency to "run" back together, so, I keep a sharp knife handy to "recut" - but, typically with the methods mentioned above, yes, the rolling cutter will cut nicely through the caramels. Savage shipped my cutter in a "savage made" wooden box, which is what I've kept it in when not in use ever since. I'm having a candy table made for me and am hoping to get a spot built into one end of the table to hold the cutter for me - (look on their website for the idea). I am very concerned about just anybody using that cutting tool, so, until I am very sure they won't cut off a finger (or more) I only allow a handful of people use the tool -

xxchef In response to your questions; The wooden "box" is indeed what I keep the roller/cutter in when not in use. Savage shipped the piece in that wooden piece and I thought - aha - why not just keep that around to minimize the number of cuts (to hands, fingers, etc) that could be possible - The piece is not that difficult to take apart and put back together, I do it often to clean the blades, BUT, there is no way you could disassemble and then quickly reassemble for cutting your toffee before it hardens. For that, you would need two units.

I find it totally amazing that for something as simple as toffee there exist many different "methods" of getting to the final product - for example, you put the dry roasted almonds in your pans, pour the toffee on top - while I put almonds into the mixture while it's cooking - (more like crushed almonds, not whole) - it's one of the many things I love about the confectionery business - it's basically the 'same' product, but different - - - I will look through my pictures at home and see if I can find a few of my Savage kettle lifter - I don't think I have any of the toffee on the marble - to much going on at the time to take the time to photograph - LOL - I'm sure you understand.

I don't need any place fancy, as long as it's clean and reasonably priced. I'll probably be exhausted after the day and just want to crash -

Back in the early toffee making days, I used to use a spatuala to spread my toffee. That is UNTIL I dragged three fingers on my right hand through the liquid butter/sugar. (oh - such burns...) I have two helpers with me to assist in the spreading, scoring and breaking - I usually make a batch with a total weight of about 24 pounds (raw toffee) - I add almonds to my butter/sugar - then, hand dip each piece and coat with almonds. It makes a nice presentation - The marble I use is about 1 1/2 to 2 inches thick - I don't find that it cools it too quickly. I've thought about purchasing a water cooled table, but, find that I like the idea of the marble table - Chocolot - with the size batches your making, how do you evenly distribute the cooked toffee to sheet pans? I have a Savage lifter that has truly saved my back - but, in the event it's being used for another project, I will use two people to lift and pour the toffee onto the marble - just wondering what your process is to distribute that hot sugar/butter.

I have been making toffee for about 14 years now and personally like the "finished" look better. I use a caramel cutter from Savage to score the toffee after I've poured it and spread it on my marble for cooling. This has to be done at the optimum time, because, as you know, if the toffee is to fluid the scoring will just run back onto itself and it's done, if you wait until the toffee is cold, you'll never score it. Once it's scored, I then use a sharp knife to go over my cuts to deepen the scoring and then I break it all apart my hand - followed of course by enrobing. Hope this helps - if you look for the 2010 Chocolate Conference Report, you'll see a photograph of the caramel cutter I use - it is an invaluable tool

I will be driving if anyone needs transportation

I will be there -

I'm actually hoping to be retired by either July or August - so, whatever date you choose works for me...