0
Can dwarf Russian hamsters eat toffie because mine do i was just wondering?
Wiki User
∙ 12y ago
Maybe. Sometimes it depends if your dwarf Russian hamster can take it.
Wiki User
∙ 12y ago
Add your answer:
Earn +20 pts
Is tof a real name?
yes because my little brother calls his dad toffie
How do you get triplets on match match baby?
you get toffie
How can you tell if you received a good dental bridge?
If its still there after you have eaten a chewy toffie its good! If not ask for a replacement.
What does this dingbat mean tofee toffe tophy toffie?
can't spell for toffee
What types of fruit are there?
orange, satsuma, clementine, tangerine.apple, pear, banana, red banana, avocadostrawberry, raspberry, blackberry, blueberry, gooseberry,melon, watermelonraisin, apricottomato (yes it is a fruit it has seeds)and loads moreHere's a list of the most common fruits:AppleApricotAvocadoBananaBilberryBlack BerryBlack CurrantBlackberryBlueberryCantaloupeCherryClementineCurrantDamsonDateDuranEggplantFigGooseberryGrapeGrapefruitGuavaHoneydewHuckleberryJambalayaKiwiKumquatLemonLimeMangoNectarineOrangePeachPearPineapplePlumPomegranatePruneRaisinRamanujanRaspberryRedcurrantRhubarbRock melonStrawberryTangerineTomatoWatermelonanother list...exotic fruit / tropical fruitdragon fruitpapayapassion fruitCoconutguavamangopineapplekiwicantaloupehoney dewA - AppleB - Banana, BlueberryC - CherryD - Damson, DateE - ElderberryF - FigG - Grape, Grapefruit, GuavaH -I -J -K - Kiwi fruitL - Lemon, LimeM - Mango, MelonN -O - OrangeP - Pineapple, PlumQ -R - RaspberryS - Star FruitT - TomatoU -V -W -X -Y -Z -
What candy was us soldiers favorite in World War 2?
The most famous candy today made by the Mars candy company M&Ms they were good because the chocolate did not melt .The Logan barWhile It seems every one wants to say M&Ms I could not verify this anywhere. These are the candies that I have found proper citations for.Field Ration DAn emergency ration, proposed for the cavalry in 1932, is generally considered the direct forerunner of Field Ration D. The item then suggested was a 12-ounce bar of equal parts of bitter chocolate, sugar, and peanut butter. Although palatable, the experimental bar had poor keeping qualities, was thirst-provoking, and had poor acceptance. While it did not progress beyond the experimental stage, it did provide groundwork for experiments on -a concentrated ration which were initiated by the Subsistence School in 1935.Originally, the 1935 development was called the Logan bar in recognition of Col. Paul Logan, then head of the Subsistence School. The Logan bar was designed to provide the highest possible caloric value in the smallest package and yet retain sufficient palatability to be used daily. Its ingredients were chocolate, sugar, oat flour, cacao fat, skim milk powder, and artificial flavoring. Three 4-ounce bars-wrapped in aluminum foil, then over wrapped and sealed in parchment paper-constituted a ration. Despite the requirement that it qualify for continued daily use, the Logan bar was never considered by its developers for other than emergency or stopgap purposes. It was procured on an experimental basis in 1937 and was submitted for field trials during the ensuing year. Although judged by the tests to be satisfactory only as an emergency ration, the bar was proposed for "standardization" in 1939 in the dual capacity of both a "reserve" and an "emergency" ration. The spirited discussion of the conflicting concept of the new ration implied in this dual designation had the happy result of bringing about a revision of the Army regulation covering rations and of identifying the bar as Field Ration D, the official emergency ration.25By June of 1940, a tentative specification had been written and the Army was in position to inaugurate large-scale procurement of D bars. Trial production brought refinements to the method of manufacture but wrought no basic change in original structure and composition. Full-scale production was initiated in 1941 and monthly output swelled from 200,000 in September 1941 to ten million a year later.
How do you make candy apples?
Step 1: Gather Your EquipmentWooden skewers or popsicle sticks Buy them at your local grocery or party supply store.You can also buy bamboo skewers and cut them in half.Candy thermometer A candy thermometer is very important, especially if you're making candy apples for the first time. You'll need it to make sure your heated sugar reaches the right stage of completion. Judging otherwise can easily lead you to burnt or underdone coatings. However, the thermometer is not necessary if you are just melting chocolate.Make sure your thermometer's accurate. Being off by just a few degrees can mean the difference between delicious and burnt. To check its accuracy, clip on your candy thermometer and set a pot of water to boil. The thermometer should read 212 degrees Fahrenheit or 100 degrees Celsius when the water is boiling. If not, note what temperature it reads at and adjust for the difference.Pot for making the candy coatingSecond container, bigger than your cooking pot If you heat your coating to a high enough temperature, you'll fill this container with cold water to submerge and cool the pot with your candy apple coating.Tray or baking sheet (for completed apples) Aluminum foil: you'll need this if you do not want to put your finished apples directly on an oiled baking sheet, tray, or serving platter.Alternatively, you can top your baking sheet with a silpat mat.Measuring cups and spoonsWooden spoonPastry brush, to keep sugar from crystallizing as you workExtra bowls for additional toppingsStep 2: Choosing Your ApplesMaking a candy apple is about pairing the sweetness of candy with the right apple. It's exquisite to pair a tart apple with a sweet candy exterior. Of course, if you can't stand tart apples, then pick a sweeter one. However, you want to eschew varieties like Red Delicious, which lacks the firmness required for candy apples, and Rome Beauty, which is primarily used in baking. Recommended apples include:Braeburn: Golden-green to red skin, firm, sweetly tartFuji: Yellow-green skin, firm, sweetGolden Delicious: golden skin, firm, sweetGranny Smith: green skin, very firm, tartJonathan: Yellow-red skin, firm, sweetly tartJonagold: A hybrid of Jonathan and Golden Delicious, firm skin, tangily sweetLady: Red to yellow skin, firm, sweetly tartMcIntosh: Reddish-green skin, firm, sweetly tartChoose smaller apples - they'll be easier to make, easier to eat, and will give you a better candy to apple ratio!Store-bought apples are usually coated with wax, which makes it more difficult to coat them. If possible, buy apples at a farmer's market. Or you can go apple picking and get your own fresh off the tree!If you have no choice but to use wax-coated apples, quickly dip them in boiling water and then wipe away the wax coating.http://www.epicurious.com/recipes/food/views/102427Chill the apples in the refrigerator until you're ready to start making candy apples.Step 3: Prepare Your KitchenGet everything gathered before you put the sugar on the stove. You don't want to rush off for your pastry brush and come back to find a pot full of crystallized sugar.Put your pastry brush in a cup of warm water.Butter your baking sheet or tray (or aluminum foil) so it's ready to hold coated apples.Fill the second, larger, container with ice water, if you plan to cook your candy to 310 degrees Fahrenheit.If you want extra toppings on your apples, place the toppings in separate bowls. Possible toppings include: Candy cornToasted coconut flakesRed hots candiesLicoriceChocolate chipsLife Savers candiesNutsSprinklesJelly beansGummi bearsDried fruitStep 4: Get Your Apples ReadyCheck the apples for firmness and bruising before using.Remove the stems from good apples.Wash and dry your apples.Insert the wooden skewers or popsicle sticks.Step 5: Make the Candy CoatingIngredients:1/2 cup corn syrup. Use light corn syrup if you want to color your coating.2 cups sugar. If you use brown sugar your candy coating will take on its darker color. The molasses in the sugar may also make your mixture more susceptible to burning.3/4 cups water3/4 tsp food coloring (optional)Directions:Place the ingredients listed above (and any variation you choose to add) in a saucepan.Cook over medium-high heat.Stir to dissolve the sugar. You want the sugar to dissolve before the mixture boils; this will help prevent crystallization.Bring the mixture to a boil. Reduce the heat to a medium-low flame if you are using brown sugar. This will take longer, but if you have the heat on a higher flame you risk burning the sugar.Sugar is at the soft-crack stage at this temperature. For a lighter, more brittle candy shell, heat the sugar more. Remove it from heat when it's between 300 and 310 degrees Fahrenheit.If you heat the sugar to 310 degrees Fahrenheit, place the pot in a cold water bath when you remove it from the stove, to stop the sugar from cooking. Step 6: Coat Your ApplesDon't stir the sugar mixture once it begins to boil], to avoid crystallizing the candy. Instead, use your pastry brush to brush the pot's sides with warm water, to prevent crystals from forming.Remove the candy from heat when it's at 290 degrees Fahrenheit.When the candy mixture is ready, work quickly to coat the apples, before it hardens.Dip your apples, holding the wooden stick, and submerge completely in the candy. Tilt the pot as necessary and spoon candy over the apples for full coating.If using additional toppings, dip the apples in them before the candy shell hardens.Place apples on the waiting tray or sheet.When all your apples are covered, place them in the refrigerator to cool.Once your apples have cooled, you can eat and enjoy! Make sure to eat them within three days of making them.If you're giving the apples as gifts, you can place them in plastic or cellophane bags (once they've cooled) and tie off with ribbons.
