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International Desserts for the Winter Olympics: Pakistan Festival Toffee

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As the eyes of the world turn to the Sochi 2014 Winter Olympics and we witness some of the finest athletes in the world compete in their chosen sport, there is no need to be watching on an empty stomach! As the world gathers in Sochi, Russia, we bring the world together in the kitchen and celebrate international diversity with some classic world famous desserts!

In many cases not involving chocolate, candy makeing is usually quite easy, yet often times time consuming due to the process of getting things to their right temperature. In most cases, the only special kitchen tool you'll need is a candy themometer and those you can pick up at most stores (you'll need one for this recipes).

Festival Toffee is a very popular candy in many Asiatic countries. You will find it in sweetshops, from street vendors and in most homes during the holidays. When the maker wants to get really festive, it will be dipped in chocolate and coated with nuts. If you were to visit Casa de Cuisine during the fall and winter seasons, you would always find a dish of this Festival Toffee awaiting your arrival.

Whenever you are making any toffee recipe you must be extremely careful. A toffee burn is one of the worst you can get and in most cases will result in a skin graft. Make sure your pot is much larger than you think you will need to avoid any boiling over or splattering. BE CAREFUL!

Ingredients needed to make Pakistan Festival Toffee:

  • 2 cups sugar
  • 1 cup water
  • 1 ¼ cups powdered milk
  • 1 Tbs. sliced almonds

Steps:

  1. Oil a baking sheet with sides and set aside.
  2. In a large saucepan over medium heat stir the sugar and water until the sugar has dissolved. Bring to a boil and cook 20 minutes, stirring frequently (it will begin to pull away from the sides).
  3. Stir in the powdered milk and cook, while stirring, 4 minutes.
  4. Pour into the prepared baking sheet and even out. Scatter the sliced almonds atop.
  5. Set aside to cool and harden.
  6. Break into pieces. Store in an air-tight container.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.

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