Search results
Results from the WOW.Com Content Network
Sugar glass is made by dissolving sugar in water and heating it to at least the "hard crack" stage (approx. 150 °C / 300 °F) in the candy making process.Glucose or corn syrup is used to prevent the sugar from recrystallizing and becoming opaque, by disrupting the orderly arrangement of the molecules.
At this point spices, leavening agents, and often peanut butter or butter are added. The hot candy is poured out onto a flat surface for cooling, traditionally a granite, a marble slab or a baking sheet. The hot candy may be troweled to uniform thickness. When the brittle is cool enough to handle, it is broken into pieces. [15]
Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallization much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason. [6] Isomalt can also be used as a plasticizer for high methoxyl pectin films. It reduces the ...
No-bake treats make holiday baking so much easier. Get the recipe: No-Bake Truffles. ... Related: 10 Caramel Corn Recipes. ... Get the recipe: Peanut Butter Slice Candy.
Get the recipe: 3-Ingredient Homemade Raffaello Coconut Balls Butter With A Side Of Bread Gorgeous holiday candy recipe with rich and creamy peanut butter chocolate flavor.
Marshmallows are prepared by whipping air into gelatin, corn syrup and sugar. The use of marshmallow to make a sweet dates back to ancient Egypt, where the recipe called for an extract from the root of the marshmallow plant (Althaea officinalis) and mixing it with nuts and honey. Another pre-modern recipe uses the pith of the marshmallow plant ...
This means no rotating your hot pans, and no cracking the oven door to sneak a peek. The reason is simple. Cookies spend a relatively short amount of time in the oven.
Butterscotch is a type of confection whose primary ingredients are brown sugar and butter.Some recipes include corn syrup, cream, vanilla, and salt.The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar.