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What can I say?? I just love to bake!! Ever since I would go to Grandma's house as a little girl and bake highlight cakes or help Ninny make her famous vanilla cookies, I've been obsessed with baking! Not only from recipe books, but freestyle too! With a father as a chef, i suppose it is in my genes! Some of my favourite memories from growing up were those moments after dinner when my dad would get his sweet tooth pang and have me help him whip up a batch of toffee fruit kebabs, or irish caramels! I used to love how he never followed recipes, he always just knew what ingredients worked with one another and how to play with quantities. So, from an early age, i had learnt from the master and i was well on my way to bake on my own! When i was 7 years old, i used to bake chocoloate cakes to sell to the mothers of my friends when they came to watch our Saturday morning minkey hockey games! Before i knew it, i was being commissioned from my school teachers to bake cakes for them at $2 a pop! This blog holds just a few of my favourite tried and tested recipes which I've thoroughly enjoyed both baking and eating! So enjoy!!

Thursday, 16 December 2010

Walnut Brittle

A little twist on the American favourite, Peanut Brittle!

 - 2 cups (440g) sugar
 - ¼ teaspoon cream of tartar
 - ½ cup (125ml) water
 - 2 tablespoons golden syrup
 - 60g butter, chopped
 - 1½ cups walnuts
 - ½ teaspoon bicarbonate of soda
 - 150g dark chocolate
 1 - Line a baking tray with non-stick baking paper.
2 - Combine the sugar, cream of tartar and water in a medium saucepan. Stir over a low heat until sugar is dissolved. Brush down sides of pan with a pastry brush dipped in water to dissolve any sugar crystals stuck on the side of the pan.

3 - Bring to boil; boil, uncovered, for about 10 minutes or until the mixture turns golden brown and reaches 149°C on a sugar thermometer. This is called the hard crack stage.

4 - Remove the pan from the heat and stir in golden syrup and butter, return pan to heat and boil for a further minute. Remove the pan and add combined nuts and soda; stir until well combined.

5 - Pour into lined baking tray; cool 10 minutes. Mark into small squares; cool completely. Break into pieces along lines once cool.

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