焦糖脆糖製法

[taklwong3]

砂糖與栗膠混合後，放入長柄小鍋內，以中火煮約十分鐘。請問這個­步驟要加水嗎？

[purgleangel]

you stir it very slowly compared to the other videos Ive seen with street vendors

[xxxxxzxxxxx1]

粉難清洗吧@@

我以前都孻小湯匙做膨糖

[Dougiekwong123]

Thank you.  I have been failed last time. Would follow your directions later today, and let you know the result.

[Kingmary2007]

Sponge Toffee 脆焦糖 材料: 砂糖 1/4杯 Corn Syrup (粟膠) 1/4杯 Baking Soda 半小匙 製法： 1. 砂糖與栗膠混合後，放入長柄小鍋內，以中火煮約十分鐘。期間不必­攪拌，煮至糖漿至淡黃，再轉為淡啡色便離火。注意: 小心高溫的糖漿! 2. 將已篩過之baking soda，混入已離火的糖漿鍋中，然後立即以木匙攪勻。此時，糖­漿即時膨脹為金黃色糖泡沫，要快手注入已舖妥焗爐紙的涼盆內。十­五分鐘後待糖泡沫完全冷卻，輕輕打碎，便成為香脆的焦糖。為保持­焦糖香脆，可放於存氣之密實盒內。 P.S. (1) 糖漿不要煮太耐，否則會有苦味，煮大約十分鐘或煮至糖漿300º­F (2) 當將baking soda混入熱糖漿攪拌時要快手及小心，因為好似火山爆發般，即­時膨脹為糖泡沫，大約膨脹至三四倍。 (3) 火山爆發後沾滿糖泡沫的小鍋及木匙，由於太高溫，待冷卻後以水浸­洗便可。

[pong415]

YES...how do you do that-.-

[gabriel5478]

Hi, I've been trying for months and it just seemed missing something.. is it possible that you give th recipe. thanks a lot..

[yvonnengan]

請問您可否給我這個食譜呢??? 謝謝!!!