Taffi Triog
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Yn y de gelwid hwn yn: losin du. Original RecipeCynhwysion
225g triog du Mae'r cyflath yma yn weddol hawdd ei goginio. Wedi toddi'r menyn mewn sosban dylid ychwanegu'r triog du ac yna'r siwgwr. Yn araf dylid dod a'r cymysgfa i ferwi a'i ferwi'n araf am tua deg munud nes i ddiferyn new ddwy galedu'n unionsyth pan mae'n cael ei dywalld i gwpaned o ddŵr oer. Pan yn barod dylid tollti'r taffi i dun hirsgwar wedi ei iro a'i adael i'r neullty. Pan bron yn oer (ond yn dal i lifo ychydig) dylid torri'r cyflath i sgwariau gweddol fawr. (Fel amrywiaeth gellid rho cnau mân yn y taffi cyn ei dolldi i'r tun.) English TranslationIn North Wales this is called taffi triog, but in South Wales it is more traditionally called losin du. Both names refer to treacle toffee. Ingredients:
225g black treacle Method:Essentially this is a very simple recipe. After melting the butter in the bottom of a saucepan add the treacle and the sugar. Slowly bring the mixture to a boil, turn down the heat and continue boiling on a low flame for about ten minutes. Test the mixture by pouring a few drops into a cup of cold water. If the mixture sets instantly into a crisp sheet then the toffee is ready. Pour the toffee into a well-greased rectangular tin (be careful as it's very hot and can burn easily). Set aside to cool and when almost cold (but still a little runny) use a knife to cut the toffee into sizeable squares. When completely cold tip out of the tin and break the mixture up with your hands. (As a variation you can put some chopped nuts into the toffee just before you pour it into the tin.) Welsh Traditional black treacle demarara sugar confection, baking, sweets black treacle, demarara sugar, butterMethod:Essentially this is a very simple recipe. After melting the butter in the bottom of a saucepan add the treacle and the sugar. Slowly bring the mixture to a boil, turn down the heat and continue boiling on a low flame for about ten minutes. Test the mixture by pouring a few drops into a cup of cold water. If the mixture sets instantly into a crisp sheet then the toffee is ready. Pour the toffee into a well-greased rectangular tin (be careful as it's very hot and can burn easily). Set aside to cool and when almost cold (but still a little runny) use a knife to cut the toffee into sizeable squares. When completely cold tip out of the tin and break the mixture up with your hands. (As a variation you can put some chopped nuts into the toffee just before you pour it into the tin.) |
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