Review débouillards''''The son of me the eye ... when science needs to go through our kitchens I hihihi I'm always ready ... and this brings us food chemistry this time to make sponge taffy ... Kids love it with the experiences and want want-not that introduce them to the kitchen ... a ' 'match''parfait I think hihihi
Tire Sponge
1 cup sugar 1 cup corn syrup
2 tablespoons baking soda
chocolate (optional) (do you really think that I would not put hihihi )
Pour the sugar and corn syrup in a saucepan. Heat the mixture over medium heat on stove, stirring with a wooden spoon until it boils. Continue cooking until 150 C (300F). You check the temperature using a candy thermometer. Attention must not exceed this temperature.
Be careful the mixture is very hot. Removing a piece of parchment in the bottom of a pyrex dish. Remove saucepan from heat and pour the liquid in the dish.
Add 2 tablespoons of baking soda to the mixture and stir quickly with a wire whisk. The mixture should swell and become spongy .. Let cool completely (about 30 minutes me an hour) and breaks into pieces. Bon appetite.
Hardening your music draws in the melted chocolate and let cool before serving.
Source: February 2011 Débouillards
Tire Sponge
1 cup sugar 1 cup corn syrup
2 tablespoons baking soda
chocolate (optional) (do you really think that I would not put hihihi )
Pour the sugar and corn syrup in a saucepan. Heat the mixture over medium heat on stove, stirring with a wooden spoon until it boils. Continue cooking until 150 C (300F). You check the temperature using a candy thermometer. Attention must not exceed this temperature.
Be careful the mixture is very hot. Removing a piece of parchment in the bottom of a pyrex dish. Remove saucepan from heat and pour the liquid in the dish.
Add 2 tablespoons of baking soda to the mixture and stir quickly with a wire whisk. The mixture should swell and become spongy .. Let cool completely (about 30 minutes me an hour) and breaks into pieces. Bon appetite.
Hardening your music draws in the melted chocolate and let cool before serving.
Source: February 2011 Débouillards
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