|Bengali Cooking: Seasons and Festivals|
|by Chitrita Banerji|
This highly original book takes the reader into kitchens in both Bangladesh and the Indian state of West Bengal by way of the seasons and festival...
1 - 6 of 6 for penuche fluff
Do not substitute ... heat, add vanilla and fluff. Beat until it starts to thicken (about 6 minutes). Add walnuts and pour into an 8 x 8 inch buttered pan.
Combine sugars, cream, corn syrup and salt. Stir over medium heat to dissolve sugars. Cook to just over 234 degrees or soft ball stage - stir ...
Mix sugars with flour, salt and evaporated milk. Stir well. Bring to a rolling boil, stirring constantly. COOK EXACTLY 5 MINUTES AFTER BOIL BEGINS. ...
Put first 5 ... ball. Add a spoonful of marshmallow fluff and mix until light and creamy. Add walnuts and vanilla. Pour into buttered pan. Cut when cool.
Mix both sugars, ... Mixture is done when it forms a ball in a glass of cold water. Add marshmallow fluff and nuts. Allow to cool after pouring into pan.
Mix first 5 ... constantly. Remove from heat; add 1 tablespoon of butter, marshmallow fluff, vanilla and nuts. Beat until creamy. Turn into buttered 8x13 pan.
top of page