|The Complete Guide to French Cheeses|
|by Tomoko Yamada|
This guide gives an analytical profile of over 350 French cheeses. It describes each cheese's origins, constituents, shape, weight, fat content, b...
Results 1 - 10 of 185 for hard candy
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.
Boil water, remove ... like Jolly Rancher Candy Jello, an awesome ... Island Pineapple Jello: use Banana Pucker and Coconut Rum (very good tropical flavor)
Mix all above ingredients in 2 quart saucepan. Let ball drop in saucer of water and makes crackle sound. Remove from heat; add any flavoring. Color ...
Combine sugar, corn ... dissolves. Cook to hard - crack stage ... flavoring and food coloring; stir. Pour onto greased cookie sheet. Cool; break into pieces.
Mix ingredients (except ... 300 degrees by candy thermometer. Do NOT ... cool enough to handle, cut with kitchen shears. Work fast as it hardens quickly.
Stir together following ... until it has hard crackle or hardens ... peppermint (white coloring) Pour on greased platter and as it cools, cut in small pieces.
Mix sugar, corn ... of syrup form hard brittle threads in ... lightly greased cookie sheet. Cool. Break into piece and roll in powdered sugar. Put into jars.
Cook until it reaches 300 degrees. Stir with wooden spoon. Remove from heat and add 1 teaspoon wintergreen oil (and food coloring, if desired). Pour ...
Sprinkle powdered sugar ... as mixture forms hard brittle threads in ... with powdered sugar. Cool and break into pieces. Store in air tight ziplock bags.
Sprinkle 18x24 inch strip of heavy duty aluminum foil with powdered sugar. Stir over medium heat until sugar dissolves. Boil, without stirring, until ...
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