Title: Toffee Lace Cups
Categories: Cklive20, Pdate
Yield: 1 servings
1 Stick unsalted butter; (4
2/3 c Brown sugar; (3 1/2 ounces
5 fl Dark corn syrup; (5 1/2
1 Pinches kosher salt
A quarter lemon; Juice of
1 c Flour; (4 1/2 ounces by
Combine all ingredients except flour in a small, heavy saucepan over
med-high heat. Bring to a boil, stirring often. Once mixture is at a boil,
stir constantly for 2 minutes. Remove from heat and sift in flour a little
at a time, stirring to combine each addition before adding the next. Cool
to room temperature or refrigerate for later use. (If refrigerated, allow
mixture to come up to room temperature before cooking.)
Heat oven to 350 degrees. Cover a backing pan or cookie sheet with
parchment paper and spoon out mixture with a metal soup spoon or a number
50 disher. Cookies will spread out like crazy, so place dollops 6 to 8
inches apart. Bake 18 minutes or until deep mahogany brown.
To form into cups, use a metal spatula to transfer the hot candy disks to
the bottoms of inverted ramekins or custard cups. (Have a ramekin for each
disk, or the disks will set before you can get through them all.) Work
quickly and the disks will conform to the shape of the cups. Remove when
cool and store wrapped with paper towel inside resealable plastic bags.
Variation:While hot, disks can be cut into shapes with a pizza cutter and
used as garnish for other desserts, or left flat and eaten like pralines.
Converted by MC_Buster.
Per serving: 2210 Calories (kcal); 93g Total Fat; (36% calories from fat);
14g Protein; 347g Carbohydrate; 248mg Cholesterol; 488mg Sodium Food
Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2
Fat; 16 1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9349
Converted by MM_Buster v2.0n.