|Wild Food from Land & Sea|
|by Marco Pierre White|
This collection of recipes aims to make the secrets of Marco Pierre White's success accessible to all amateur cooks, and is full of tips and hints...
Tip: Try foam candy for more results.
1 - 10 of 26 for sea foam candy
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Stir over slow ... bowl containing the candy over (not in) ... it is thick and creamy. Add: Pour candy onto an oiled platter, cut into squares while hot.
Mix sugar, water and syrup. Cook until it forms a hard crackling ball in a cup of cold water. Then pour slowly into stiffly beaten egg whites using ...
Combine sugars, water, ... Continue beating until soft peaks form and candy starts to lose its gloss. Stir in pecans and drop by spoonfuls on waxed paper.
Two cups of granulated sugar, dissolved in 1/2 cup of hot water, add 1/2 cup table syrup. Boil until it hardens in cold water. Beat the whites of 2 ...
Place sugars, water, corn syrup and salt in a heavy saucepan and cover. Cook until it boils rapidly. Remove cover and cook again without stirring ...
Mix first 3 ... soft peaks form. Then drop out by teaspoonful. Work quickly or candy will get hard. Put 1/2 pecans or etc. in center of each piece of candy.
Boil sugar, corn syrup and water together until a little forms a hard ball when dropped in water. Beat egg whites until stiff; add salt. Pour syrup ...
Boil without stirring until it forms a soft ball in cold water. Remove from fire and pour slowly into stiffly beaten whites of 2 eggs, stirring ...
Beat white of ... enough to hold its shape when dropped on wax paper a teaspoon at a time. When candy has cooled and is firm remove from paper and serve.
Place sugar, syrup ... vanilla, beat until candy is thick enough ... sheets. You may add nuts in candy or drop a whole walnut on top. Makes 35 to 40 pieces.
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