|Chocolate and the Art of Low-Fat Desserts|
|by Alice Medrich|
Featuring more than eighty recipes, the follow-up cookbook to Cocolat, from the author whose name is synonymous with chocolate desserts, offers su...
1 - 10 of 34 for molasses taffy
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Combine ingredients in ... (260 degrees). Pour taffy into a large ... drops of peppermint; work it into the candy as you pull. Candy has a delicious flavor.
Dissolve molasses, sugar, water, ... water. Remove from fire, add soda and butter. Pour into buttered pans when cool, pull, add flavoring. Cut with scissors.
Combine sugar, molasses and syrup. Stir ... into greased shallow pan. When cool enough to handle, pull until very light. Form into ropes. Cut with scissors.
Butter a heavy ... combine sugar, water, molasses, butter and ... pieces. Wrap each piece individually in clear plastic wrap. Makes about 1 1/2 lbs. candy.
Put sugar, Karo, butter and vinegar into saucepan; cook, stirring constantly, until sugar dissolves. Continue cooking to 260 degrees. Cook over low ...
Bring the sugar, water, molasses and butter to ... pull or let harden on the pan. Break into pieces. (Before pouring into the pan sprinkle nuts on the pan.)
Put butter in ... when melted, add molasses and sugar, stirring ... spoil it. Cut in small pieces with a sharp knife and arrange on a buttered plate to cool.
In a saucepan put molasses, sugar, water ... cool enough to handle, butter hands and pull until light brown. Pull into long strips and cut with scissors.
Combine molasses, sugar, and ... burning. Remove from heat; add butter, soda, and salt; stir just enough to blend. Pour into pans. Pull until light and firm.
Cook molasses and vinegar slowly, ... from pan and pull until light in color and firm. Roll into a thin rope and cut into pieces and wrap in waxed paper.
Result Page: 1
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