fandomsecrets | [ SECRET POST #2081 ]

⌈ Secret Post #2081 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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[Paul Ryan / Matthew Morrison]

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[The Incredible Hulk]

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[inuyasha and mobile suit gundam]

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[My Chemical Romance]

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[The Closer/Major Crimes]

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[Perception]

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[The Circle/ The Engelsfors Trilogy]

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[The Shoes-Time To Dance (official music video)]

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[UC Gundam]

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[Friends]

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Notes:

Secrets Left to Post: 01 pages, 017 secrets from Secret Submission Post #297.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 1 - too big ], [ 1 - repeat ], [ 1 - posted twice ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Flat | Top-Level Comments Only

Oh Fandom Secrets, the greatest thing! I can make the squishy nougat in mars bars! Now I must find the right kind of caramel (caramelised condensed milk wasn't right).

It goes like this:

1) Get medium saucepan. If it's like mine, give it a good scrub before using, as any little 'bits' in it can muck up the sugar syrup. Tip in 1 cup/200g sugar, add a good big squirt from a bottle or massive table spoon from a room temperature tin of golden syrup (corn syrup would probably work too). Add about 8tbsp/120ml/half cup water. Put over low heat, with occasional stirring with a chopstick of similar, until all is dissolved.

2) While waiting, separate an egg so you have the white in a very clean pretty big mixing bowl. Have ready an electric mixer with very clean beaters. Any fat, grease, or yolk will spoil the fluffy egg white. Stick the unbroken yolk in a glass and cover with a bit of cold water, stick in fridge until you decide what to do with it: you won't need it here.

3) Melt 25g dark chocolate, then add a generous tablespoon of Ovaltine or Horlicks powder (malted milk drink). Keep in bowl to one side.

4) Line a tin or tray with silicone paper or similar greaseproof paper. Or foil, I guess.

5) When your sugar has all dissolved, stick a lid on your pan and turn up the heat a little. Let it form condensation on the lid and drip down the sides for about 5 mins, then take the lid off, turn the heat up, and let that sucker bubble. Have a fairly wide shallow glass nearly full of very cold water, and some teaspoons, standing by. Test your syrup every few minutes by sticking a teaspoon in and dripping a tiny drop into your glass. When you get soft balls forming, whisk your egg white to soft peaks. Test the syrup again, and it's probably hard ball now. Either way, it's ready.

6) Get the pan in one hand, and whisk your (hopefully heavy) bowl of egg whites with the other. Slowly and steadily pour the hot (BE VERY CAREFUL) sugar syrup near the edge of the whisked egg whites, and whisk each bit of syrup straight into the whites. You want it whisking straight in, no hanging around. When all the syrup has been added, keep whiskingfor a minute or so as it cools and starts to get thicker.

7) Quickly, before it gets too thick, add your chocolate and malted milk powder, whisk in. Then tip straight out into your linned tin. I tend to stick another piece of silicone paper on top and press it flat. It will cool and set quite quickly, so it won't be long before you're eating it.

This really is super easy, I found. But I don't want any burns on my conscience: if you get burnt, you stick your burnt bit right under the running cold tap for at least 15 minutes, even if it doesn't hurt yet. Especially if you got syrup on you. Straight away, even if it means you don't get to finish making it. I suddenly have visions of maimed teenagers with third degree burns D: Hot sugar syrup is nepalm, kids.