High Altitude Candy Cooking Recipes

HIGH ALTITUDE CANDY COOKING

High Altitude Candy Cooking image

Number Of Ingredients 0

Ingredients

Steps:

Liquids evaporate more rapidly at high altitudes, so candies and syrups should be cooked for a shorter amount of time. Syrup will become too concentrated, and candy too hard, by the time prescribed sea level temperatures are reached.To prevent excessive evaporation of liquid, decrease the final cooking temperature by 1°F. for each 500 feet in elevation (or 2°F. for each 1000 feet) above sea level. The cold water test is the surest way to determine the correct amount of cooking for candies. (See "Candy-Cooking Stages")

HIGH-ALTITUDE CHOCOLATE CAKE

High-Altitude Chocolate Cake image

This moist chocolate cake never collapses, something I can't say for other cakes I've baked at high altitude! This cake has been tested at 9,000 feet and always turns out fluffy and moist! Frost this delicious layer cake with cream cheese vanilla bean frosting. Bailey's® buttercream or mocha frosting are also great choices.

Provided by Vespawoolf

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

Ingredients

¾ cup unsweetened cocoa powder
1 ½ cups hot coffee
1 ¾ cups white sugar
½ cup Greek yogurt
½ cup whole milk
2 large eggs, at room temperature
2 teaspoons vanilla extract
¾ cup olive oil
2 cups unbleached flour
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Place cocoa into a small bowl, pour coffee over top, and stir to combine. Set aside to cool.
Combine sugar, yogurt, milk, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine.
Combine flour, salt, baking soda, and baking powder in a large bowl; whisk until combined with no lumps remaining. Pour dry ingredients into the wet ingredients and beat until just mixed. Stir in the coffee mixture and pour batter into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean and the center looks slightly wet but springs back lightly when touched, 25 to 35 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool, about 30 minutes.

Nutrition Facts : Calories 348.1 calories, Carbohydrate 47.6 g, Cholesterol 33.9 mg, Fat 16.6 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 3.2 g, Sodium 290.2 mg, Sugar 30.2 g

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