|Moroccan (Classic Cuisine)|
|by Lorenz Books|
Illustrated throughout, each book in this series introduces culinary traditions from around the world.
Results 1 - 10 of 52 for sponge candy
Result Page: 1
1. Combine sugar, ... Uncover pan; insert candy thermometer. Cook without ... 4. Break cooled sponge in pieces. Store ... or plastic wrap between layers.
Makes about 1 ... a little longer. Candy is done if ... break into pieces. If desired, you can dip them into melted chocolate (chocolate chips work well).
Combine sugar, syrup ... 300 degrees on candy thermometer or until ... into pieces. Dip in chocolate or drizzle with melted chocolate. Yields about 1 pound.
Combine sugar, corn ... without stirring, until candy thermometer registers 300 ... Break into pieces. Store in airtight container. Makes about 1 pound.
Combine sugar, syrup ... 300 degrees on candy thermometer. Remove quickly ... Break into large pieces. Dip into chocolate coating. Melt over double boiler.
Cook until sugar ... rack. Break cooled sponge into pieces. Store ... between layers. Dip in chocolate before storing or if you wish you may leave it plain.
Combine sugar, corn ... pan 9x9x2 inch. Candy will spread itself. ... Makes about a pound of candy. This old fashioned recipe was one belonging to my Mother.
Combine syrup, sugar ... degrees on a candy thermometer. Remove from heat. Quickly stir ... mix well. Pour into lightly butter 9 x 9 pan. Cut when cool.
Cook the first ... a hard, honeycomb candy. After cooled, ... of paraffin. Dip each piece into chocolate until covered on all sides. Lay on waxed paper.
Heat together in ... 300 degrees. (Use candy thermometer. Remove pan ... pa, lightly buttered. When cool, break carefully into chunks. Makes about 1 pound.
Result Page: 1
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