Fennel /Licorice Toffee; More Easy Homemade Sweets; my own recipes, tried and kinda good!
1. First, boil 1/2 cup of fennel seeds in a cup and a half water for ten minutes. Let sit ten minutes, drain the tea water for use later. Discard the seeds, or make more tea with the left over seeds in the pot, and drink it.
2. Pour one can of condensed milk into a pan with one tblspn butter melted at the bottom. Add the fennel tea you just made. Add some natural vanilla liquid, about a tspn. Add two cups brown sugar.
3. Butter one smallish glass pan or whatever, to later pour the hot toffee into to cool and not stick because of the butter on the pan...
4.. Cook this at a moderate heat, such as 6/10, stirring until it boils, then let boil slowly for about twenty minutes, use a spatter screen. As the water boils off, it will thicken, perhaps curdle, but keep cooking until a certain point when if you take a bit from the pot and let it cool under water or on the counter, it become a thick semihard toffee. This happens rather quickly towards the end, so don't cook it hard and don't undercook it, so chek constantly as it boils with lotsa bubbles and thickens up. Pour that hot toffee into the buttered pan to cool. Careful, that stuff sticks and burns!
5. When almost hard, cut lines in the top so that it can be easily seperated into pieces when it finally hardens. If it remains soft, you goofed. Too hard, it won't come out of that pan unless you soak it in hot water. It's easy once you get the hang of it. Offer the sweets to Godhead and your family.
Replies
Homemade Chocolate Caramels;
Take one kilo of syrup-consistency water, made with white or brown sugar, boil for 1/4 hour. Add 3/4 cup butter. Add 500 grams milk powder, whole if possible. Add 1/2 cup Hershey's coca. Stir hard, cook at low-moderate heat, stir constantly, eventually testing a drop of it on the counter or in some cool water, to to see if it is thick, until it reaches a very thick stage. It should be bunching up in the pan at end point. Takes me about half an hour cooking, stirring constantly to avoid burning. Pour into pan with sides and parchment paper on the bottom. Takes a good day to set, really. When set, it should be a thick chewey caramel, yet cuttable.