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Results 71 - 80 of 413 for stage
71. MILK CARAMEL
Heat sugar and syrup in ... to firm ball stage (244-248°F on candy thermometer). Slowly ... Cooks Note: Use of a candy thermometer is recommended.
Combine cream and milk in ... reaches soft ball stage (234-240°F on candy thermometer). Add ... candy thermometer is recommended. Makes 25 squares.
Combine sugars, syrup, water and ... to firm ball stage (245°F on candy thermometer). Add ... Note: Use of a candy thermometer is recommended.
Combine butter, sugar, water and ... to soft ball stage (236°F on candy thermometer). Add ... Note: Use of a candy thermometer is recommended.
75. PEANUT BRITTLE
Mix corn syrup, salt, sugar, ... to soft crack stage (270-290°F on candy thermometer). Gradually ... thermometer is recommended. Makes 1 1/4 pounds.
Mix 2 cups sugar, salt ... boil to syrup stage (230°F on candy thermometer). Melt ... dish. Cooks Note: Use of a candy thermometer is recommended.
Butter 2 (15 x 10 ... degrees or thread stage. Stir in peanuts and ... spread evenly. Break candy into pieces when cool. Makes about 2 pounds.
Mix the food coloring and ... the HARD ROCK stage, the candy will try ... alcohol can and have caught fire (burned the hair off my arm once!).
1. Mix flour and salt ... done at this stage, before the gloss. 4. ... stages. They seem to paint better if they have cooled for several days.
Cook over low heat; gently ... 238 degrees (softball stage). Meanwhile, in large mixer ... buttered pan. Store covered overnight before cutting.
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