igh sides, bring the maple syrup to a boil. Be carefull
Fill an iron skillet with cane syrup about half full; heat to boiling and continue to boil gently until syrup thickens.
(To test for proper consistency, pull a spoon through the candy halfway across the pan; the path of the spoon should remain intact, revealing the bottom of the pan.)
Remove from heat.
Add 1 teaspoon of baking soda and stir well.
Pour syrup into a buttered dish and allow to cool enough to handle.
Pull candy with well-greased hands until cooled and hardened.
Shape into strips and cut into bite size pieces.
Cook syrup in a saucepan over medium heat until it reaches 240 degrees on a candy thermometer.
Remove from heat and allow to cool to 200 degrees.
Stir constantly until syrup becomes sugary.
Pour into molds (something about the size of a caramel candy).
When candy is cool, you can remove from molds.
Use a heavy-bottom saucepan.
Boil maple syrup over low heat, stirring until heated to 234F on your candy thermometer.
Remove from heat and let cool to 110\u00b0F
Beat in vanilla and salt until it is hard enough to be shaped into patties.
uice mixture and corn syrup to sugar syrup.
Boil for 5
Boil syrup,
sugar
and
vinegar
to a hard ball stage. Add butter
and
soda;
let
boil
to
crack stage.
Pour into buttered pans.
When
cool
enough to handle, pull until light and porous,
using tips of fingers and thumbs.
Cut into small pieces, using scissors and place on buttered plates to cool.
ith 1 cup of Simple Syrup (simple syrup is made by boiling
othing while on the maple syrup diet.
Drinking 6 or
Bring the sugar and the golden syrup to the boil, slowly stirring all the time.
Boil for 7 minutes, stirring occasionally.
Remove from heat and add soda.
Stir in quickly until it froths and pour at once into a greased tin.
Break up when cold.
Store in an airtight tin.
Beat together the buttermilk, egg yolks, oil and brown sugar. Stir in pumpkin puree until smooth.
Combine flour, baking powder, baking soda, cinnamon, salt and cloves.
Stir flour mixture into pumpkin mixture just until blended.
Batter does not need to be smooth.
Beat egg whites until stiff; fold into batter.
Bake waffles in a heated iron according to manufacturer's directions. Keep waffles warm on a rack in a 200\u00b0 oven until all batter is used.
Serve waffles with Warm Apple Cider Syrup.
Yields 6 round 7-inch waffles.
asure, mix sugar and corn syrup together until a thick, uniform
dd brown sugar, sugar, corn syrup, and evaporated milk (cream or
nd 4 oz of glucose syrup and 1/4 cup of
CANDY:.
In a large saucepan melt butter; add sugar, corn syrup, and
ake thick sides.
This recipe was given to me by
aucepan, combine the sugar, corn syrup and vinegar. Cook and stir
br>
For the smaller recipe, roll dough into a rectangle
br>Heat the sugar, corn syrup and 1 cup water in
Heat oven to 350 degrees F.
In a large bowl whisk dry ingredients (oatmeal - sugar) together and set aside.
Stir water and baking soda in a measuring cup or small bowl. Set aside.
Melt butter and syrup together over medium heat. Then add in the water/baking soda mixture.
Stir wet ingredients into dry ingredients.
Drop by spoonfuls onto baking sheets which have been covered with parchment paper.
Bake for 15-20 minutes or until golden.
combine sugar, cream and corn syrup.
Bring to a boil