Today, I have three stories & recipes to share on and with Agbalumo – Success with a delicious chutney, A’yt with nice enough cake and outright Fail. Here. With this. Sigh.
I’m comfortable with the fact that not all my ideas will succeed, not everything will go as planned.
I was so hopeful about this one though – I’d written the recipe, and even mentally wrapped each individual piece of toffee in wax paper. I’d spread them on a table, taken the photos, eaten of their sour deliciousness and basically just had fun.
But that was not to be.
It started off well with the puree – cooking it down. Interestingly, it took on the texture of Ogbono – stretchy, elastic, ‘gelatinous’.
I was thrilled I had everything the recipe called for – fruit pulp, glucose (yep, from my fondant-making days), milk powder, hydrogenated fat (that would be margarine. Yuck) and fruit pulp.
After the puree had cooked down to a third, I added the other ingredients
And began stirring. And stirring. And stirring.
My candy thermometer was out. But the temperature didn’t move above 80 degrees C.
I tasted a bit and almost threw up. Gritty and yuck, yuck, yuck.
Yep, not all Agbalumo stories are tales of success :).
Take two might see a regular sugar toffee/ caramel with dried Agbalumo chunks. We’ll see.[wpurp-searchable-recipe]Fail: Agbalumo Toffee – – – [/wpurp-searchable-recipe]
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