I am certain that everyone listening to this podcast about food and heritage associates the holidays with two things: one – family time and two – treats. This is an episode about both! Today, I’m welcoming three sisters – Aimee, Theresa, and Amanda and their mother, also Theresa to talk about their holiday chocolate making EXTRAVAGANZA!!!!! And when I say “extravaganza”, I am not kidding in the least. Every year between Thanksgiving and Christmas, these 3 high achieving women produce over 3000 perfect chocolate bonbons of DOZENS of varieties for family, friends, and charities. They discuss the evolution of their tradition, the sourcing of ingredients and techniques necessary to produce the perfect chocolates and – lucky for all of us – they share the recipe that started it all, still their most discussed candy of all, the perfect English Toffee Recipe. I’m so grateful to welcome Aimee, Theresa, Amanda, and their mother, Theresa to the podcast – and thank YOU all for being here.
Listen Now to Theresa K, Amanda, Aimee, and Theresa G
Highlights of “3 Sisters & 300 Pounds of Chocolate”- 3000 individual candies (300lbs)
- What do they do with all those candies?!
- Including the kids
- The family jobs
- Is it cheaper to make your own artisan chocolates?
- Sourcing the best nuts, butter, cream, etc;
- How many pounds of raw chocolate, butter, cream to make this?
- Their famous toffee recipe and how to make it
- Why my toffee split + making the perfect toffee
- Tempering chocolate at home – ALL the tips
- Storing and packaging all the chocolate
By: admin
Ingredients- 1 C. Salted Butter
- 1 C. White sugar
- 1 T. Karo Syrup (We have started using Glucose Syrup for more snap instead, but either will work)
- 3 T. Water
- 1 C. Finely chopped pecans or almonds to mix into the toffee
- 1/2 C Pecans or almonds for the top
- (If you do almonds, use finely chopped slivered almonds on the inside, and sliced almonds for the topping)
- Step 1 Melt butter slowly, don’t burn or brown!
- Step 2 Add sugar and stir with a wooden spoon or silicone spatula until well combined.
- Step 3 Add water and syrup.
- Step 4 Add candy thermometer and continue stirring.
- Step 5 Cook over medium heat until 280-285 degrees.
- Step 6 Add 1 cup of nuts and cook while stirring continuously for 3 mins.
- Step 7 Then pour on cookie sheet and spread with a spatula to desired thickness. Cool to room temperature.
- Step 8 Spread melted/tempered chocolate over toffee, sprinkle with nuts and cool.
- Step 9 Turn the toffee over and repeat this step on the other side. Break toffee into bite size pieces.
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