|The Best of Robert Carrier|
|by Robert Carrier|
From the simplest of salads and freshest of starters to the most exotic of festive dishes, this book brings together Robert Carrier's own choice o...
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1 - 10 of 11 for broken glass candy
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Combine sugar, syrup and food coloring in heavy pan and cook on low heat until dissolves. Bring to hard crack stage (300 degrees). Remove from heat ...
Cook to hard crack (300 degrees). Pour 1 dram flavoring and red food coloring for cinnamon into pan and mix. Pour onto buttered cookie sheet. Cool ...
Cook sugar, water and syrup to 260 degrees. Add desired food coloring and continue to cook to 280 degrees. Remove from heat and add flavoring slowly. ...
Sprinkle powdered sugar ... 290 degrees on candy thermometer. Remove from ... cookie sheets. Cool and break into small pieces. Makes 2 1/4 pounds candy.
Mix the food ... the very hot candy mixture. If you ... high heat or the fumes of the alcohol can and have caught fire (burned the hair off my arm once!).
Combine sugar, syrup ... 290 degrees on candy thermometer. Remove from ... occasionally. Sift off excess sugar. Makes 2 1/4 pounds. I use scissors to cut mine.
Cream together butter ... Place a small glass into the center ... allowing to run over. Let cake age for about 10 days. Cut into very thin slices to serve.
Cut the cake ... in a large glass bowl. Add the ... to 3 days. Spoon the trifle into glass bowls and garnish with candied cherries. Makes 8-10 portions.
Cream butter with ... place a small glass. Fill with ... glass as necessary. Age approximately 10 days. Cut in very thin slices with extremely sharp knife.
Line an 8" ... a 2 quart glass measuring cup or ... has thickened and candy thermometer registers 300 ... paper. Store in air tight container. Yield: 1 pound.
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