|by Janet Smith|
Elegant and easy recipes for the most popular little dessert of all. There is no dessert quite as irresistible and charming as a delicate cupcake.
1 - 10 of 34 for candy thermometer
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Syrup spins a thread about 2 inches long when dropped from spoon. Syrup forms a soft ball when a small amount is dropped into very cold water. Ball ...
Cooks Note: If ... experience in making candy, a candy thermometer will be very ... MIXTURE IS VERY HOT AND WILL CAUSE SEVERE BURNS! Please be very careful.
Here we give ... water. On the candy thermometer this is 238°F. ... greased pan, placing the cut sides up. Pour the beaten fudge over the marshmallows.
Put all sugar ... 240 degrees on candy thermometer. Forms a ... cold water. Add almond extract and almonds. Stir until coated. Spoon onto wax paper. Cool.
Mix all ingredients ... high heat with candy thermometer positioned in center ... greased cookie sheet. Each batch candies approximately 1 dozen medium apples.
Combine water, sugar, syrup and salt. Heat, stirring until sugar is dissolved. Bring to a rolling boil, remove lid and boil until 250 degrees. Add ...
Do not attempt on a humid day. Combine sugar, corn syrup, butter and condensed milk in heavy pan. Cook over medium heat, stirring constantly until ...
Bring milk and ... (238°F on a candy thermometer) in cold ... for a larger pan of fudge. Cooks Note: A Candy Thermometer is recommended for best results.
Combine first 3 ... stage or a candy thermometer reaches 234 degrees. ... x 9 x 2 inch pan. Cool. To serve, break into small pieces. Yield: 1 1/2 pounds.
In a 2 ... dissolved. Using a candy thermometer, heat the ... and also your food coloring. Stir to mix and immediately pour onto a WELL GREASED SURFACE.
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