Label
All
0
Clear all filters

Peter Greweling

Chocolate Taffy

Rate this recipe

Preparation info
  • Yield:

    300 Pieces

    • Difficulty

      Easy

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Glucose syrup 830 <

Method

  1. Combine the glucose syrup, sugar, water, and sweetened condensed milk in a heavy saucepan.
  2. Cook to 116°C/240°F while stirring constantly.
  3. Remove from the heat, add the salt, and stir to dissolve. Add the chocolate liquor and stir to incorporate.
  4. Pour the mixture onto an oiled marble slab. Turn occasionally as the batch cools to a plastic con

Become a Premium Member to access this recipe

  • ‌
  • ‌
  • ‌
  • ‌
  • ‌
Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title