|by Janine di Giovanni|
Over 80 recipes from MOMO, one of London's most fashionable restaurants, together with sumptuous photography and photography and an atmospheric te...
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Results 1 - 10 of 11 for old hard candy
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In a heavy ... sugar. Boil to hard crack stage (300-310°F on a candy thermometer). Remove pan ... stores) and tie with colored butcher's string or raffia.
Sprinkle 18 x ... of syrup form hard and brittle threads ... coloring. Pour onto foil. Cool. Break into pieces. Store in airtight container. Makes 2 1/4 pounds.
Combine sugar, water ... in a jar. Hard Candy Lollipops: Make 1 recipe Old Time Hard Candy. ... hot. Let set until cool and turn upside down to release.
Mix first 3 ... of syrup form hard and brittle threads ... Blue. Orange - Orange. Grape - Purple. Lemon - Yellow. Black Walnut - Clear. Butterscotch - Gold.
Mix sugar, corn ... 300 degrees on candy thermometer. Remove from ... strips and another cut chunks. Drop candies on well greased cookie sheets. Makes lots.
Mix sugar, syrup ... degrees (use a candy thermometer). Add flavoring ... a ziplock bag and add the powdered sugar. (Coat the candy well with the sugar.)
Heat oven to ... until combined; add candy, if desired. ... spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.
Turn into well greased mold. Steam 2 1/2 hours. Combine suet, brown sugar and milk. Add eggs, combine raisins, currants and candied fruit with 1/4 ...
Cook the first four ingredients to hard crack stage (300 ... a hard, honeycomb candy. After cooled, ... chocolate until covered on all sides. Lay on waxed paper.
Combine all ingredients ... 260 degrees on candy thermometer, or until ... water forms a hard ball. Pour onto ... Wrap in wax paper. Makes about 1 1/2 lbs.
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