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Results 111 - 120 of 10,730 for Candies

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111. CARAMEL CANDY

Can also be used for cake frosting! Mix together white sugar, milk and egg yolks, Bring to a boil. Add brown sugar and cook to soft ball ...

112. CARAMEL CANDY

Combine sugar, syrup, butter and 1/2 cup cream in heavy saucepan. Bring to a full boil. Add remaining 1/2 cup cream; cook to firm ball ...

113. CARAMELS

Combine sugar, corn syrup, cream of tartar and cream. Boil to hard ball stage (244-248°F on candy thermometer), stirring constantly. Add ...

114. CARAMELS

Combine sugars and syrup. Cook over medium heat, stirring constantly, to firm ball stage (244-248°F on candy thermometer). Stir in butter; ...

115. BEST EVER CARAMELS

Combine all ingredients except vanilla. Cook slowly to firm ball stage (244-248°F on candy thermometer), stirring occasionally. Remove from ...

116. BEST EVER CARAMEL FUDGE

This recipe doubles well. Put milk and 3 cups sugar into 6-quart pan. simmer gently. Put remaining 1 cup sugar in a separate pan and stir ...

117. PATIENCE CANDY

Put 1 1/2 cups sugar in large skillet over medium heat; stir until melted. Heat cream and 1 cup sugar just to boiling; pour into ...

118. GRANDMA'S BROWN CANDY

Slowly cook 4 cups of sugar and cream while caramelizing the remaining 2 cups sugar in another heavy skillet or saucepan. Stir caramelizing ...

119. FIVE POUND CANDY

Combine sugar, syrup and cream in large heavy kettle. Bring to a boil, stirring constantly. Cook until firm ball stage is reached ...

120. BUTTERSCOTCH CANDY

Combine all ingredients and cook on medium heat until it forms a hard ball when dropped in cold water (250-266°F on candy thermometer). ...

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