|Sugar (Commodities Series)|
|by George C. Abbott|
This book analyses sugar as a commodity, surveys different production processes and the nature of both the present and pre-1970s world markets for...
1 - 10 of 31 for burnt sugar frosting
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All ingredients at ... Heat 1/2 cup sugar slowly in small ... cool. Spread caramel frosting between layers and ... make frosting of spreading consistency.
Pour 3/4 cup sugar into large heavy ... sugar syrup, reserving 2 tablespoons syrup; beat to spreading consistency. Frost cake; drizzle with reserved syrup.
In a heavy ... 2/3 cup granulated sugar over low heat, ... both cake and frosting. Gradually add ... Add 3 tablespoons burnt sugar syrup. Now ... out. Cool thoroughly. Frost with seven minute ... or 9 inch layers.
Measure 1/2 cup sugar into heavy skillet, ... addition. Stir in burnt sugar syrup except 1 teaspoon for frosting. Sift dry ... 20-30 minutes. Cool. Frost with caramel frosting. ... vanilla. Beat until creamy.
Melt sugar in heavy saucepan ... This makes enough burnt sugar syrup for ... 25-30 minutes. Beat powdered sugar and syrup together. Stir in whipped cream.
Put 1/2 cup sugar in heavy skillet ... egg yolks, water, burnt sugar and vanilla. ... soft peaks form. Add burnt sugar syrup and vanilla, beating to blend.
Burn the sugar by cooking it ... tablespoons of the burnt sugar liquid. Mix ... it cool before frosting. Cook milk ... in cool water and aid in spreading.
Cream sugar, butter, eggs, ... for 20 minutes. Frost. Bring brown ... for desired consistency to spread. Add flavoring. Spread on cake and cut into bars.
Sift 1 cup sugar 3 times. Sift ... Add vanilla and burnt sugar. Then fold ... cup hot water. Cover and let simmer until dissolved. I keep this in a jar.
Cream butter, eggs, sugar and vanilla. Add ... to 10 minutes. Frost cookies while warm. ... water and vanilla. Mix until glossy and of spreading consistency.
Result Page: 1
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