|Advanced Practical Cookery|
|by Ronald Kinton|
This new edition of the companion text to the ever-popular Practical Cookery features an all-new 128 pp colour section, contemporary new recipes, ...
Did you mean: caramel
Results 1 - 10 of 27 for homemade caramel
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Generously butter 9 x 9 x 2-inch pan. In heavy 3-quart pan, melt butter. Add sugar and dash of salt. Stir thoroughly. Stir in corn syrup. Gradually ...
Generously butter bottom ... has a thick, caramel consistency. Pour mixture ... Let cool at least 2 hours before cutting into squares. Makes about 5 dozen.
Put unopened can into pot, fill pot with water. Make sure water covers over can. Let boil for 3 hours. Make sure water covers can at all times. Let ...
Mix first 5 ... After the above caramels have set in ... wax paper, then a tablespoon of the hot caramel from above and top with melted candy chocolate.
Bring first 3 ingredients to a boil; boil 5 minutes. Add baking soda and vanilla extract. Pour over popped corn. Bake at 225°F for 1 hour, stirring ...
Cook over medium heat just to hard ball stage. Pour into buttered pan. Score while warm.
Mix sugars together and add Karo. Cut in butter and 1/2 of cream. Let come to a boil. As it stars to boil, add rest of cream. Cook approximately 1 ...
Plop one loaf pieces at a time in bottom of 9 x 13 greased pan. Mix ingredients together over heat. Pour over rolls. Put other loaf pieces of second ...
Cook sugar, salt, Karo syrup to 245°F on candy thermometer, about 3 to 4 minutes, then add butter a little at a time. Stir until melted. Then add ...
Mix ingredients thoroughly ... minutes keeping the caramel from settling to ... place on a cookie sheet or waxed paper. Break apart before totally cooled.
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