Ingredients: 430 grams of whipped cream, 200 grams of cooked almonds, 60 grams of brown sugar and 80 grams of maltose.
Step 1. First, put the almonds in the oven, bake at 150 degrees 15 minutes, and cook.
Step 2 prepare other ingredients
3. Put the cream maltose and brown sugar together in a small pot and heat it on low heat.
4. Continue stirring in the meantime.
5. Stir together until the cream is thick and does not flow. I'm boiling to 107 degrees. If you don't have a thermometer at home, you can prepare a bowl of clean cold water and put it beside you, drop the syrup into the water, and then pick it up to see the hardness of the syrup. Its hardness is the hardness of finished sugar.
6. After the syrup is satisfied, turn off the fire and immediately add almonds to the syrup.
7. Mix almonds and syrup evenly with a scraper.
8. Put it in a baking tray and flatten it by hand.
9. Cut into strips
10, cut into small pieces, wrapped in sugar paper, and stored at room temperature until the New Year. Eating by yourself or sending it to friends and family is a very good choice!
Tip If you don't like almonds, you can replace them with other nuts, or you can leave them alone. Compared with the finished product with nuts, the taste will be softer. The syrup must be boiled in the right place, otherwise sugar will not form.
The temperature of sugar can be controlled between 120- 140℃. The lower the temperature, the lower the hardness of sugar. Without a thermometer, you can prepare a bowl of clean water. Dropping syrup into water and cooling it is the state of sugar at room temperature. The first temperature should be high, not low. It took me about 25 minutes to boil the syrup, and the whole process was low. After proficiency, you can actually use medium fire at first. When the temperature rises, it will turn into a small fire. Remember to keep the syrup on and stir it with a spatula. If you are not careful, the syrup will burn.
When cutting sugar, you must cut it immediately while it is hot, so as to cut the sugar beautifully. Moreover, the speed of cutting sugar should be fast, and by the time it is cut to the back, the candy has already begun to break. Beginners don't recommend increasing the amount of sugar. Personally, I think this amount is just right. Otherwise, when cutting sugar, it will break into slag at the back, and the temperature of sugar will drop quite quickly.
Almonds can also be replaced by other nuts or their favorite dried fruits. If you use nuts, you should bake them in the oven first, so that the candy will be more fragrant.
This amount of candy is about 300g, a total of 38 pieces. I did it twice, and the temperature was slightly different. The temperature of dark sugar is about 65438 030℃, and that of light sugar is about 65438 020℃. In our family, after voting, people still prefer darker candy at 130℃.