Homemade Hawaiian Tofi

Homemade Hawaiian Tofi

1 cup is 237 ml.

1 3/4 cup chopped macadamia nuts
112 gr of butter
200 g of sugar
2 tablespoons water
1/4 teaspoon of salt
1 teaspoon vanilla
1 cup of milk or bitter chocolate
1 cup of toasted coconut shavings.

A confectionery thermometer is a must!

1. In a dry frying pan, on low heat, stirring to roast the coconut flakes until golden brown.
Immediately shift the flakes to a dry plate to cool down ..

2. Prepare a shape with a diameter of 23 cm
You can lightly grease with butter or put a sheet of foil.
Sprinkle with nuts evenly in one layer in the prepared form.

3. In a saucepan in a thick bottom, mix the oil, sugar, water and salt. Bring to a boil over medium heat, stirring frequently.
Insert a special thermometer for making candies and caramel into a pan.

4. Next, often stirring to cook the caramel mixture until the temperature of the thermometer reaches 183-194C 290-310 F
The mixture should get brown, start to thicken — it should take about 15-20 minutes, but it’s best to use a special thermometer, then for sure everything will work out right and right the first time.

5. In caramel, gently add vanillin, stir and quickly pour into a mold for nuts. Blade accurately spread caramel throughout the form — caramel instantly becomes firm.

6. Caramel completely cool, then melt the chocolate in a microwave and distribute the caramel. Sprinkle with coconut flakes. Tofi completely cool, (you can put in the refrigerator).

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