Using ingredient on candy thermometer

Almond Butter Crunch

• 300 on candy thermometer
• 300 gr sugar
• 230 gr semisweet chocolate squares
• 230 gr butter
• 230 gr almon pour a buttered (toasted into)
• 65 gr corn syrup (light)
• 45 ml water

Almond Praline Bell

• 300 on candy thermometer
• 10 decorative
• 10 bowl
• 3 lemon (halves)
• 2,800 ml saucepan
• 270 gr granulated sugar
• 150 gr brown sugar (light)
• 120 gr blanched almonds
• 80 ml honey
• 85 gr butter

Quick Cinnamon Rolls

• 125 on candy thermometer
• 2 envelopes instant yeast
• 1 egg
• 800 gr all purpose flour
• 700 gr flour
• 240 ml milk
• 240 ml water
• 110 gr butter
• 100 gr sugar
• 60 gr butter