|The Maple Syrup Cookbook|
|by Ken Haedrich|
Using maple syrup as the sugar ingredient, this book includes the classics plus relishes, breads, and desserts.
Tip: Try syrup rock candy for more results.
1 - 10 of 16 for karo syrup rock candy
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Mix ingredients and ... (300-310°F on a candy thermometer). Add coloring ... in airtight container. Cooks Note: Use a candy thermometer for best results.
Put in big pan, cook at 310 degrees or until bubbly are thickening in pan. Add food coloring and flavoring. Cook a few minutes longer, put pan in ...
Butter a cookie ... let cool 15-20 minutes or until you can touch the bottom of the cookie sheet. Hit the bottom of the sheet to break candy into pieces.
Any spices or ... clean hammer to break-up candy. Store in coffee cans with 1/2 cup powdered sugar in them to prevent sticking and shake to coat pieces.
Mix sugar, syrup, water, and ... crack stage on candy thermometer. Remove from ... pieces. Also good dusted with powdered sugar after cooled and cracked.
Cook until like threads from spoon. Put in buttered pan. When hard, break into pieces. Cover pieces with powdered sugar.
Combine first 3 ... hard, sprinkle more sugar on candy. Then break in pieces. (Oil flavorings are spearmint, cinnamon, anise, wintergreen, peppermint.)
Cook to a ... flavoring oil for candy, and food ... working fast as it hardens very quickly. Takes several people to cut before it gets too hard to cut.
Mix all together. ... 300 degrees on candy thermometer. Take from ... on which a layer of powdered sugar has been sprinkled. Let it cool, crack and enjoy.
Mix all above ingredients in 2 quart saucepan. Let ball drop in saucer of water and makes crackle sound. Remove from heat; add any flavoring. Color ...
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