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Results 111 - 120 of 157 for karo divinity
111. DIVINITY CANDY
Cook sugar, syrup, water and salt in pot. Cook to exactly 265 degrees on a candy thermometer. Remove from heat. Pour in thin stream over ...
112. DIVINITY FUDGE
Combine sugar, water, Karo syrup in a saucepan. Heat ... beat stiff. Add vanilla and nuts. Pour into buttered pan and cool. Cut before it hardens.
113. NEVER FAIL DIVINITY
Boil sugar, water, and syrup to 280 degrees or hard crack stage. Beat egg whites stiffly. Add cream of tartar, salt, and vanilla. Add ...
114. DIVINITY CANDY
Cook sugar, Karo and water until mixture forms ... and drop by teaspoons onto wax paper or foil. May be kept several days in airtight container.
115. DIVINITY
Put the 1 cup sugar, water and cream of tartar in pan, stir to blend, then boil rapidly without stirring to 240 degrees or until syrup will ...
116. DIVINITY III
Cook syrup until when you drop a drop or two into the water, it will pop. Beat egg whites until stiff. Pour syrup into egg whites and beat. ...
117. DIVINITY FUDGE
Boil sugar, water and Karo on medium heat, stir constantly, ... add vanilla and nuts. Pour into buttered dish or on wood slab. Makes 3 pounds.
118. DIVINE PRALINES
Combine milk, Karo syrup and sugar in saucepan ... and let harden. If mixture becomes too thick, return to heat on low fire for a few minutes.
119. DIVINITY CANDY
Combine first three ingredients in saucepan. Stir constantly until sugar dissolves. When syrup forms firm, but not hard ball in water, add ...
120. DIVINITY
Boil sugar, water, and syrup. Do not stir after mixture comes to a boil. Cook until mixture reaches 364 degrees or until a small amount ...
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