61 - 70 of 89 for divinity candy

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Boil first 3 ingredients until hard ball stage, 260 degrees. Beat egg white until stiff. Add cream of tartar; beat. Pour boiling syrup slowly into ...

Boil sugar and water and salt to hard ball stage, tested in water. Pour over marshmallow creme in mixer.

Boil sugar, corn syrup and water until forms hard ball when dropped into water. (Testing one or two drops in water.) Add salt to egg whites and beat ...

Boil sugar, water and syrup until it spins a thread. Pour 1/2 mixture over stiffly beaten egg whites. Cook other 1/2 of mixture until it forms a hard ...

Combine sugar, water and salt. Boil only 2 minutes. Put marshmallow creme in large bowl. Pour hot syrup all at once over creme. Stir until it loses ...

Combine sugar, corn ... without stirring until candy thermometer registers 260 ... and begins to lose its gloss. Beat in vanilla. Pour into a greased pan.

Cook sugar, Karo ... also use a candy thermometer. Pour syrup ... drop by teaspoons onto wax paper or foil. May be kept several days in airtight container.

Mix sugar, corn syrup, water and vanilla in saucepan. Stir over low heat until sugar is dissolved, then cook without stirring to 260 degrees, or ...

Combine sugar, water, ... stage (232F on candy thermometer). Pour slowly ... over beat. Cooks Note: A candy thermometer is recommended for this recipe.

Mix sugar, syrup ... and vanilla. Beat until mixture will hold shape when dropped from spoon on waxed paper. (NOTE: This candy turns out best on cold day.)

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