By jeni_hope

Re: Bitter Orange Toffee
03 May 2008 14:40

What can I do with it?

Replies

By jeni_hope

Re: Bitter Orange Toffee
03 May 2008 14:41

In January I made some marmalade for the first time since I was in my teens - and then I had my Mum to advise. I remembered that I needed to test for set on a saucer, but I read that I could also use my sugar thermometer. 220 - 222 degrees would be fine.
I tested both ways and thought I had it right, but I was wrong; the marmalade didn't set.
The jars have been sitting on the kitchen dresser gathering dust and waiting for me to have the strength to go through the whole process again and yesterday I decided to have a go, dragged the jam kettle out again and boiled up 6 jars of golden, runny marmalade. I decided that I couldn't rely on the sugar thermometer as it had let me down before so I kept testing a spoonful on a saucer, popping it in the fridge for a bit then getting it out and running my finger through it. It wrinkled a bit, but then it did last time too - so I kept going, hoping for a more spectacular result.
Eventually I gave up waiting and bottled up again. Whoops - Instead of lovely gold colour, it's dark as a dog's guts as they say round here and instead of 6 jars I have 4 jars of toffee.
So two questions really.
1) What am I exactly looking for when I test for set?
2) Is there any way I can use up this disaster? Toffee pudding for instance?
I'm quite happy not to make marmalade again, but I'd like to try some jam this summer so I'd like to know where I'm going wrong.

By jeni_hope

Re: Bitter Orange Toffee
03 May 2008 14:43

So Sorry - I've posted in the wrong section. I'll try again