Adds toffee recipe and updates compiled gingerbread

json/confection/toffee.json

@@ -0,0 +1,24 @@
+{
+    "title": "Toffee",
+    "quantity": "One half sheet pan",
+    "preptime": "",
+    "totaltime": "",
+    "notes": "If using as candy rather than an inclusion, add 170 g (1 cup) chopped nuts at hard ball stage (265 degrees F.)",
+    "ingredients": [
+        "230 g (1 cup) unsalted {butter}, cubed",
+        "120 g (1/2 cup) warm water",
+        "200 g (1 cup) granulated {sugar}",
+        "1 teaspoon salt",
+        "1 teaspoon light {corn syrup}"
+    ],
+    "steps": [
+        "Prepare a half sheet with silpat or parchment paper.",
+        "Melt the butter in a 3 quart saucepan.",
+        "Add the remaining ingredients and bring to a boil, stirring constantly until the sugar is dissolved.",
+        "Stir occassionally until the mixture boils, brushing the sides of the pan with water to prevent crystalization.",
+        "Stop stirring and let the mixture get to soft crack stage, 290 degrees F.",
+        "Remove from heat and pour into prepared pan."
+    ],
+    "source": "https://sallysbakingaddiction.com/toffee-recipe/",
+    "tags": [""]
+}

markdown/cake/gingerbread.md

@@ -16,8 +16,8 @@ Quantity: 1 9x9 cake
  - 1/2 teaspoon mustard powder
  - 1/4 teaspoon ground clove
  - 1/4 teaspoon ground allspice
- - 1/4 cup yogurt
- - 3/4 cup boiling water
+ - 55 g (1/4 cup) yogurt
+ - 175 g (3/4 cup) boiling water
 
 ### Steps
  - Preheat oven to 350 degrees F.

markdown/confection/toffee.md

@@ -0,0 +1,20 @@
+## Recipe: Toffee
+If using as candy rather than an inclusion, add 170 g (1 cup) chopped nuts at hard ball stage (265 degrees F.)  
+Quantity: One half sheet pan  
+
+### Ingredients
+ - 230 g (1 cup) unsalted butter, cubed
+ - 120 g (1/2 cup) warm water
+ - 200 g (1 cup) granulated sugar
+ - 1 teaspoon salt
+ - 1 teaspoon light corn syrup
+
+### Steps
+ - Prepare a half sheet with silpat or parchment paper.
+ - Melt the butter in a 3 quart saucepan.
+ - Add the remaining ingredients and bring to a boil, stirring constantly until the sugar is dissolved.
+ - Stir occassionally until the mixture boils, brushing the sides of the pan with water to prevent crystalization.
+ - Stop stirring and let the mixture get to soft crack stage, 290 degrees F.
+ - Remove from heat and pour into prepared pan.
+
+> Source: https://sallysbakingaddiction.com/toffee-recipe/

markdown/index.md

@@ -66,6 +66,8 @@
 
     - [Caramel](confection/caramel.md)
 
+    - [Toffee](confection/toffee.md)
+
 
 ## cookies