tag:blogger.com,1999:blog-942946300793285698.post4939307222116361932..comments2023-12-07T13:40:13.020-08:00Comments on Culinary Alchemy: The Taste of Christmas - Grandma's "Almond Roca"Shane T. Wingerdhttp://www.blogger.com/profile/16888895986379282058noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-942946300793285698.post-64518111327015272092018-12-05T08:03:14.863-08:002018-12-05T08:03:14.863-08:00I love this recipe. It is the same as my Grandma&...I love this recipe. It is the same as my Grandma's but I had lost the instruction portion. So Thanks you so much for having those in the post!!Anonymoushttps://www.blogger.com/profile/16780180303847545583noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-76884701686654222102011-12-11T17:36:55.481-08:002011-12-11T17:36:55.481-08:00Thanks Shane. And Patti don't feel bad, I only...Thanks Shane. And Patti don't feel bad, I only understand the crystal stuff from watching Alton Brown's fudge episode LOLAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-69225049290903496802011-12-11T14:32:17.492-08:002011-12-11T14:32:17.492-08:00Sorry Patti, I have a tendency to completely "...Sorry Patti, I have a tendency to completely "geek out" on the science part.. :) But if you give this a try, please let me know how it comes out.Shane T. Wingerdhttps://www.blogger.com/profile/16888895986379282058noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-59562923448389056972011-12-11T13:28:30.324-08:002011-12-11T13:28:30.324-08:00Shane, you lost me in the explanation, whew! I sur...Shane, you lost me in the explanation, whew! I sure wish I would have had this recipe when my MIL was still around, this was her favorite candy. If I have enough almonds at home, I just may have to make this for our Christmas eve family get together.Patti T.https://www.blogger.com/profile/00203629964623921179noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-36139601148413792402011-12-10T10:50:00.829-08:002011-12-10T10:50:00.829-08:00Oh shoot! I forgot to mention that in the post. ...Oh shoot! I forgot to mention that in the post. The concept is similar to brittle but the result is slightly different. When you add an acid to a sucrose syrup, it causes the sucrose to "invert" or break apart into Glucose and Fructose. This helps to prevent crystallization, since your ending syrup is an now a combination of Glucose, Fructose and some remaining Sucrose. The molecules interfere with each other's ability to crystallize. Add in all that butter and you end up with a more amorphous candy with very few crystals. <br /><br />In brittle, however, the acid is added at the beginning not only to invert the syrup, but to provide a reaction with the baking soda at the end of cooking to produce CO2 and further lighten the candy when poured.Shane T. Wingerdhttps://www.blogger.com/profile/16888895986379282058noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-29701638616569205432011-12-10T05:57:54.761-08:002011-12-10T05:57:54.761-08:00Gawd I luv this stuff! I have a go to recipe that ...Gawd I luv this stuff! I have a go to recipe that is similar, but I gotta ask the reason for the cream of tartar or vinegar? same reason as the bs in brittle?Anonymousnoreply@blogger.com