Hello everyone, i would like to take the time to thank everyone for our wonderful production this week. Despite having a few students missing, production was successful nonetheless.
For this weeks production we explored the wonderful world of brittle and toffee. As we know there is a fine line between brittle and toffee, so much that they are almost the same. All of the recipes that were made this week had similar procedures and cooking temperatures, all of the sugars needed to be cooked wit
hin the 290-311 degree stage. Each of the recipes turned out really well, there were no major problems like overcooking the sugar or any miscalculations with measuring. The types of brittles that were made were, cocoa nib brittle, pumpkin seed brittle, and coconut brittle. The types of toffee that were made were english toffee with pecans, butter almond churn, and hazelnut butter crunch. In the miscellaneous category we have the golden honeycombs, and sesame seed candies. They all turned out beautiful and were aesthetically pleasing to look at.