{"id":292,"date":"2016-11-06T13:42:43","date_gmt":"2016-11-06T20:42:43","guid":{"rendered":"http:\/\/olivereats.ca\/?p=292"},"modified":"2016-11-06T13:49:02","modified_gmt":"2016-11-06T20:49:02","slug":"russian-toffee","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/06\/russian-toffee\/","title":{"rendered":"Russian Toffee"},"content":{"rendered":"<p>8&#8243;x12&#8243; pan lined with wax paper<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">1\/3 lbs butter<\/li>\n<li class=\"ingredient\">2 lbs dark brown sugar<\/li>\n<li class=\"ingredient\">1 (6 oz) Tin evaporated milk<\/li>\n<li class=\"ingredient\">2 large tbsp golden corn syrup<\/li>\n<li class=\"ingredient\">1 tin Eagle bran condensed milk<\/li>\n<li class=\"ingredient\">1 tsp vanilla<\/li>\n<li class=\"ingredient\">1 cup chopped walnuts<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Preheat Oven to 350<\/li>\n<li class=\"instruction\">Melt butter in large saucepan. Add sugar, evaporated milk and syrup.<\/li>\n<li class=\"instruction\">Bring mixture to a boil. Reduce heat slightly and add condensed milk.<\/li>\n<li class=\"instruction\">Stir constantly for 15-20 min (should form a firm ball if dropped into cold water).<\/li>\n<li class=\"instruction\">Remove from heat and add vanilla.<\/li>\n<li class=\"instruction\">Beat vigorously by hand until cooling begins.<\/li>\n<li class=\"instruction\">Add walnuts.<\/li>\n<li class=\"instruction\">Continue beating until mixture is very firm.<\/li>\n<li class=\"instruction\">Place in 8&#8243; x 12&#8243; pan lined with wax paper.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>8&#8243;x12&#8243; pan lined with wax paper<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[46,6,39],"tags":[],"class_list":["post-292","post","type-post","status-publish","format-standard","hentry","category-christmas","category-dessert","category-squares"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-4I","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/292"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=292"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/292\/revisions"}],"predecessor-version":[{"id":294,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/292\/revisions\/294"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}