|The Maple Syrup Cookbook|
|by Ken Haedrich|
Using maple syrup as the sugar ingredient, this book includes the classics plus relishes, breads, and desserts.
1 - 10 of 95 for syrup candy pecans
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Melt candy with syrup; cool; set ... degrees for 1 hour to 1 hour and 15 minutes. Cool. Remove from pan. Serve with ice cream and Hot Fudge Sauce (following).
Cook sugar, syrup and cream to ... into bars or fingers. This candy keeps well several months. If it looks sticky at first, don't worry; it sets up well.
Use two 9 ... to fruit mixture, and mix well with large spoon. Add pecan halves. Mix with hands until nuts are evenly distributed and coated with batter.
Cream butter and ... vanilla. Mix dates, candy, nuts and ... and pour on syrup (recipe follows). Cool ... aluminum foil at least one day before serving.
Bring sugar, syrup and cream to ... pan. Cool and cut. Candy improves with age and will keep several weeks. May also be frozen if desired. Yield: 5 pounds.
Cook sugar, white syrup and milk to ... the butter and beat until thick. Add nuts and fruit. Stir until it loses its gloss. Spread into a 9x13 greased pan.
First, read through ... hands mix in pecans. Grease and ... rows of whole cherries and pecans halves. Bake in a very slow 275 degree oven about 1 1/2 hours.
Grease and line ... hands, mix in pecans. When flour, ... cooled, turn top side up and brush with corn syrup. When cool, wrap and store in refrigerator.
Coat all fruit ... sliced pineapple rings, pecan halves and cherries. Brush with corn syrup. Add one ... gift fruit cakes depending on size of tins used.
Chop fruit and ... pan. Cook sugar, syrup and cream to ... vanilla. Pour over fruit and nuts. Mix. Pack in pan to extreme corners. Let stand 24 hours to ripen.
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