英式太妃糖
资料来源：Martha Stewart Living，2001年4月
产量
配料
路线
库克的笔记
对于12盎司的调和巧克力，在双锅炉顶部用炖煮的水将粗切碎的半甜巧克力融化，然后在即时读取温度计上记录115度至120度。从水中取出碗。让冷却，偶尔搅拌，直到巧克力在即时读取温度计上达到82度到86度。此时，它将开始围绕碗的边缘。回到锅里热，但不再憋着，一次浇水几秒钟，直到达到88度到91度。不要让巧克力变得比91度更热.
资料来源：Martha Stewart Living，2001年4月
产量
对于12盎司的调和巧克力，在双锅炉顶部用炖煮的水将粗切碎的半甜巧克力融化，然后在即时读取温度计上记录115度至120度。从水中取出碗。让冷却，偶尔搅拌，直到巧克力在即时读取温度计上达到82度到86度。此时，它将开始围绕碗的边缘。回到锅里热，但不再憋着，一次浇水几秒钟，直到达到88度到91度。不要让巧克力变得比91度更热.
26.04.2023 @ 23:28
This text appears to be in Simplified Chinese. It provides a recipe for making almond toffee, sourced from Martha Stewart Living in April 2001. The recipe calls for ingredients such as unsalted butter, sugar, light corn syrup, water, chopped almonds, and semi-sweet chocolate. The instructions involve melting the butter and combining it with the other ingredients to make a candy mixture, pouring it into a prepared pan, letting it cool, and then coating it with melted chocolate and more almonds. The recipe also includes a note from the cook on how to properly melt and temper the chocolate.