When I make almond roca the sugar and butter mixture sometimes separates. The result is a greasy, not as hard or as tasty, product. Even when I make it on dry days this will happen. What am I doing wrong?
Amy from Seattle, WA
I learned a lot from Alton Brown's show on Fudge, 2004. I heard that any drop of water in the pot can make the sugar crystals gather again or even if you jar the pan. I know he was making something diff. but I know water for candy making, including chocolate can be the end of your fun! Maybe that is it? Either way, kudos for making your own Almond Roca anyway! I LOVE that stuff!!!
My daughter...who makes excellent Almond Roca and sometimes has your problem... says to add two tablespoons of water, to the mixture and reheat the mixture...
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I am looking for a good recipe for making my own almond roca. Does anyone have one? Or any other candy that I can make as to give as last minute Holiday gifts. I like to have some homemade candy and baked goods on hand to bring to parties or to put in a tin if I need a last minute gift for someone. It has worked great for years.
NOTE: Additional 1/4 tsp of salt is optional and can
be added to butter/sugar mixture
Place butter and brown sugar in a sauce pan and cook on medium heat until mixture is bubbly and reaches 290 degrees on a candy thermometer. Meanwhile: place a large sheet of aluminum foil on the counter. Grease it lightly all over with butter. When
butter/sugar mixture has reached 290 degrees remove from heat immediately.
Quickly stir in 2/3 of the roasted almonds and pour toffee onto foil. Allow it to set for 1 or 2 minutes then sprinkle chocolate chips all over the top. Once the chips are soft spread them evenly over the toffee. Finish by sprinkling remaining 1/3 cup of almonds over the chocolate. Let toffee cool completely in the refrigerator then break with hands into bite-size pieces.
This makes an attractive home-made gift around the holidays!
Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides. Tilt to spread evenly. After 5 minutes, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper. Scatter ground walnuts over the top, shaking to distribute evenly.
Candy is thoroughly cooled when the chocolate is dull looking. (Cool at least three hours at room temperature.) Break into pieces and it's ready to eat.
Remove from heat and stir in baking soda. Pour over almonds in pan. Cool 5 minutes. Sprinkle chocolate chips over toffee. Spread with spatula as chips soften. Sprinkle remaining nuts over top and chill. Break into pieces when cool.