Stage - Recipes - Page 7

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Results 61 - 70 of 413 for stage

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61. DATE NUT ROLL

Combine sugar, milk and butter ... to soft ball stage (234°F on candy thermometer), stirring ... thermometer is recommended. Makes 1 1/2 pounds.

62. GREAT OLD-FASHIONED PEANUT BRITTLE

Butter 2 large baking sheets ... reaches 275°F (soft-crack stage), about 30 to 35 ... candy thermometer is recommended. Makes about 2/3 pound.

63. PECAN CANDY ROLL

Boil sugar, water and syrup to hard ball stage (248°F on candy thermometer). Remove ... Cooks Note: Use of a candy thermometer is recommended.

64. CHOCOLATE NUT BRITTLE

This is a tried and ... 252°F (hard ball stage). Add butter and chopped ... about 2 pounds brittle. Note: A candy thermometer is recommended.

65. PECAN DIVINITY ROLLS

Cook sugar, syrup and water until hard crack stage is reached (250-266°F on candy ... and milk may be substituted with 1 1/2 cups coffee creamer.

66. PECAN DIVINITY

Boil 1/2 cup sugar and ... slightly hard ball stage (240°F on candy thermometer). Combine ... Note: Use of a candy thermometer is recommended.

67. JELLO CANDY

Cook sugar, water and syrup to soft ball stage (234-240°F on candy thermometer). Beat ... a candy thermometer is recommended. Makes 100 pieces.

68. CHERRY DIVINITY

Combine sugar, syrup and water ... to soft ball stage (234-240°F on candy thermometer). While ... thermometer is recommended. Makes 48 servings.

69. DIVINITY FUDGE

Boil sugar, water and syrup to soft ball stage (234-240°F on candy thermometer). Beat ... Cooks Note: Use of a candy thermometer is recommended.

70. BEST DIVINITY CANDY

Stir sugar, syrup, water and ... to medium ball stage (240°F on candy thermometer). Pour ... thermometer is recommended. Makes 36 to 40 servings.

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