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16 servings, 1/16 recipe (58 g) each
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Use a wooden spoon to stir the candy as it cooks.
Store candy in airtight container up to 2 weeks.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I've been making hard candy and sponge toffees for about 2yrs, and I've only had an issue with a recipe once. This recipe did NOT work out for me-- the mixture cools so quickly, that it was impossible to spread it on to the cookie sheet in a thin layer.
okay, this might have been my fault, ive never made this before, this did NOT work out for the better
1) it wouldnt reach 300 degrees, i had to turn the heat up
2) turning the heat up, of course caused it to burn
ive made many recipes on here, trying for the 1st time, and this is the only one that didnt work for me, good luck to anyone who attempts this & power to you if you succeed
Mixture took alot longer than 30 min to reach 300, ( It took a good 45 min and in the end I ended up increasing the heat to medium high and stirred the whole time. I wasnt a really big fan of it, it seemed like something was missing but I must say that my 5 year old loved it. I'm not sure I would make it again...