We can make quick and very easy the following Christmas Crunch Cake Recipe. If you can follow the procedure correctly, Crunch Cake will be crunchier and yummier for sure. Ingredients 1 ¾ 200ml cup of granulated sugar 1/3 cup light corn syrup 1 200ml cup butter 8 ounces of slivered and sun-bleached almonds, quickly toasted and thinly chopped 2 squares of size 1 ounce finely chopped un-sweetened chocolate, 2 1 ounce squares of finely chopped semi-sweet chocolate, 1medium sized teaspoon shortening Method of preparation First, in a quart-saucepan heat sugar with corn syrup, and in that pour 1/4 cup of water and boil it over medium, occasionally stir it. Then Stir in some butter. At the same time we will set the candy thermo-meter and should stir it frequently, till the temperature is reached 300 F degrees. Now remove the saucepan which is hot. We will keep aside 1/3 cup chopped almonds, and the remaining almonds will be introduced in hot syrup, stir well. Now pour the mixture in to jelly-roll pan (lightly greased) And will try to spread evenly, while pan on rack. How to prepare chocolate Glaze In a heavy, but small saucepan while it’s on low heat, add chocolate along with shortening and will heat it till it melts, occasionally should stirring. Now we will remove the saucepan from heating and allow it to cool slightly. Now from the pan we will try to remove the candy in one piece and transfer it to cutting board. Then spread chocolate over candy and will sprinkle the left over almonds. Now we will press them gently over the chocolate. To allow glaze to set, we will set candy aside for 1 hour. Now we will break candies in to small pieces. With the help of wax paper we will separate it and store in many layers. If you preserve it in a tightly closed container, then the cake will last up to 2 weeks. You can make 1 3/4 pounds weighted candies. So, be ready to prepare crunchier Christmas Crunch Cake in this festive season for your loved ones.
