|At the Japanese Table|
|by Lesley Downer|
The acclaimed book that demystified Japanese cuisine for home cooks returns with a newly designed cover as lovely as the photo presentations within.
Did you mean: caramel
1 - 10 of 27 for homemade caramel
Result Page: 1
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.
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.
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 ...
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 ...
Mix ingredients thoroughly ... minutes keeping the caramel from settling to ... place on a cookie sheet or waxed paper. Break apart before totally cooled.
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 ...
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 ...
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 ...
Cook over medium heat just to hard ball stage. Pour into buttered pan. Score while warm.
Result Page: 1
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