Brigitte Posted December 11, 2008 Share Posted December 11, 2008 Okay, I must be the only dimwit around here who can't make a good batch of this stuff. Mine is sugary, not toffee-ish. Do you need to melt the sugar and butter until it carmelizes a bit? Any other tips to get this stuff right? Also, if you have a great tasting recipe for pizzelles, I would love to have a copy. The recipe I just made is rather dense and not very flavorful. Quote Link to comment Share on other sites More sharing options...
Pam "SFSOM" in TN Posted December 11, 2008 Share Posted December 11, 2008 Okay, I must be the only dimwit around here who can't make a good batch of this stuff. Mine is sugary, not toffee-ish. Do you need to melt the sugar and butter until it carmelizes a bit? Any other tips to get this stuff right? Also, if you have a great tasting recipe for pizzelles, I would love to have a copy. The recipe I just made is rather dense and not very flavorful. Mine is also pretty sugary, but I do cook mine longer than it says. If you have a batch you need tested, I'm your gal. We need to talk tomorrow. Quote Link to comment Share on other sites More sharing options...
Brenda in FL Posted December 11, 2008 Share Posted December 11, 2008 Did you use only white sugar? I used half white and half dark brown sugar. It tasted fine to me and the rest in this house. (My melted chocolate looks horrible - but it tastes much better than it looks!) Here is the recipe I use for pizelles: 3 eggs 1/2 teaspoon anise extract 2 tsp baking powder 1-2 tsp almond extract (or 1 tsp vanilla extract) 1 3/4 cup all purpose flour 1/2 cup melted butter, cooled 3/4 cup sugar Beat eggs and sugar, add cooled melted butter and extract (I can't remember what combo of anise/vanilla/almond I use - I think I may use even more anise and add only almond - no vanilla) Sift flour and baking powder and add to egg mixture. (Sifting may help it not be too dense - also I don't think I use a mixer to beat/stir - how you mix it could also affect the texture - I think) Makes 30 pizzelles. Quote Link to comment Share on other sites More sharing options...
Brigitte Posted December 11, 2008 Author Share Posted December 11, 2008 Did you use only white sugar? I used half white and half dark brown sugar. It tasted fine to me and the rest in this house. (My melted chocolate looks horrible - but it tastes much better than it looks!) Here is the recipe I use for pizelles: 3 eggs 1/2 teaspoon anise extract 2 tsp baking powder 1-2 tsp almond extract (or 1 tsp vanilla extract) 1 3/4 cup all purpose flour 1/2 cup melted butter, cooled 3/4 cup sugar Beat eggs and sugar, add cooled melted butter and extract (I can't remember what combo of anise/vanilla/almond I use - I think I may use even more anise and add only almond - no vanilla) Sift flour and baking powder and add to egg mixture. (Sifting may help it not be too dense - also I don't think I use a mixer to beat/stir - how you mix it could also affect the texture - I think) Makes 30 pizzelles. Thanks, Brenda. The recipe I used had very little sugar in relation to the flour and eggs, nor did it call for vanilla. I am going to up the sugar and add vanilla to my current batch and see how that does. I will use yours for the second batch. I will try using some brown sugar in the next batch of the toffee, too. I suspect that will help. Quote Link to comment Share on other sites More sharing options...
Brigitte Posted December 11, 2008 Author Share Posted December 11, 2008 Mine is also pretty sugary, but I do cook mine longer than it says. If you have a batch you need tested, I'm your gal. We need to talk tomorrow. I'll be waiting for your call.:) Quote Link to comment Share on other sites More sharing options...
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