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

box of all all candies

plating of brittle

plating of toffee

plating of all the cnady

sesame candy, after they were cut into bars

spreading the sesame seed candy

cooking the sesame seeds and honey

cracked honeycomb candy

spreading the coconut brittle

cracked coconut brittle

layering the butter almond crunch

stretching of pumpkin seed candy

pouring out the pumpkin seed brittle to cool

combining the pumpkin seeds in the sugar base

closeup of the honeycomb candy

pouring the honeycomb mixture to cool

honeycomb mixture before it is poured out

english toffee before it is cracked

stretching of coca nib brittle

cooling the hazelnut butter crunch

cooling the cocoa nib brittle

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.