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.