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A hard candy (American English), or boiled sweet (British English), is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties are stick candy such as the candy cane , lollipops , rock , aniseed twists , and bêtises de Cambrai .
A rhubarb colonial pie. Pie in American cuisine evolved over centuries from savory game pies. When sugar became more widely available women began making simple sweet fillings with a handful of basic ingredients. By the 1920s and 1930s there was growing consensus that cookbooks needed to be updated for the modern electric kitchen.
Crème anglaise – Light sweetened pouring custard; Crème brûlée – Custard dessert with hard caramel top; Crème caramel – Custard dessert with soft caramel on top, also known as flan, caramel custard, egg pudding or caramel pudding; Cremeschnitte – Puff pastry dessert; Custard pie – Pastry container with a sweet egg mixture
chopped fresh rhubarb (9 ounces) or 3 3/4 cups frozen chopped rhubarb, thawed. Directions. Make crust: Preheat oven to 375°F with racks in bottom and middle positions. Line a rimmed baking sheet ...
In the local language, these crystals were called khanda (खण्ड), which is the source of the word candy. [1] A dessert is typically the sweet course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly Western culture. The course usually consists of sweet foods, but may include other items.
Confectionery can be mass-produced in a factory. The oldest recorded use of the word confectionery discovered so far by the Oxford English Dictionary is by Richard Jonas in 1540, who spelled or misspelled it as "confection nere" in a passage "Ambre, muske, frankencense, gallia muscata and confection nere", thus in the sense of "things made or sold by a confectioner".
This is a list of sweet puddings that conform to one of two definitions: A dish consisting of a fluid mixture of various ingredients baked, steamed or boiled into a solid mass A dessert consisting of sweetened milk thickened to a creamy consistency, either by cooking or the addition of starch or other thickening agent (see: Creamy pudding )
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