MummaBear03
24-02-2008, 11:40
This is very difficult to make, and caution must be taken not to burn yourself with the hot sugar mixture. The recipe must be followed pricisely as shown below or it will not work. I have not included red food colouring in this recipe as it's not necessary and makes no difference to the flavour. I have included almonds to reduce the overall sugar content per slice, and I find the nutty crunch goes well with it, but if making it for children or for people with possible allergies it can be left out. This is not a recipe for children to make with adults, it's one for the adult to make when kids aren't present. Good for lunchboxes as a treat though, I'm making some without nuts for DD's birthday party this year. She loves it, but it's not something that we have very often at all due to the difficulty factor.
Ingredients:
- 4 cups caster sugar
- 1 litre water
- 1 teaspoon lemon juice
- 1 cup cornflour
- 1 teaspoon cream of tartar
- 1½ tablespoons rosewater
- ½ cup chopped, toasted almond kernels, skin on
- 1 cup icing sugar mixture
Method:Mix caster sugar, 1½ cups of water and juice in medium pan. Stir over low heat, without boiling, until sugar dissolves. Brush sugar crystals from side of pan with brush dipped in water. Simmer, uncovered, without stirring, until temperature reaches 116C on sugar thermometer. Remover from heat.Meanwhile, in separate medium pan, blend cornflour and cream of tartar with enough of the remaining water to make a smooth paste. Stir in remaining water, whisk constantly over heat until mixture boils and thickens.Gradually pour hot syrup, in a thin stream, into cornflour mixture, whisking constantly. Simmer gently, uncovered, about 1 hour or until mixture is translucent and pale straw colour. Stir occasionally during cooking.
Stir in rosewater. Mix in toasted almonds, if using. Pour and spread into greased deep 19 cm square cake pan. Stand, uncovered for 3 hours or overnight. Cut into squares with an oiled knife. Coat squares in sifted icing sugar and cornflour mixture several times.
Ingredients:
- 4 cups caster sugar
- 1 litre water
- 1 teaspoon lemon juice
- 1 cup cornflour
- 1 teaspoon cream of tartar
- 1½ tablespoons rosewater
- ½ cup chopped, toasted almond kernels, skin on
- 1 cup icing sugar mixture
Method:Mix caster sugar, 1½ cups of water and juice in medium pan. Stir over low heat, without boiling, until sugar dissolves. Brush sugar crystals from side of pan with brush dipped in water. Simmer, uncovered, without stirring, until temperature reaches 116C on sugar thermometer. Remover from heat.Meanwhile, in separate medium pan, blend cornflour and cream of tartar with enough of the remaining water to make a smooth paste. Stir in remaining water, whisk constantly over heat until mixture boils and thickens.Gradually pour hot syrup, in a thin stream, into cornflour mixture, whisking constantly. Simmer gently, uncovered, about 1 hour or until mixture is translucent and pale straw colour. Stir occasionally during cooking.
Stir in rosewater. Mix in toasted almonds, if using. Pour and spread into greased deep 19 cm square cake pan. Stand, uncovered for 3 hours or overnight. Cut into squares with an oiled knife. Coat squares in sifted icing sugar and cornflour mixture several times.