So I was making a corn-syrup-free pecan pie, and it called for a procedure that I've never seen before. To combine the liquids (milk, eggs, vanilla) with the so
I have a chocolate syrup recipe that calls for around 1 cup of sugar and 3 cups of water. I have found that the recipe turns out better if I caramelize the suga
I tried several times to cook the glaze for a strawberry glaze pie and the sugar, water, and cornstarch would thicken but then the sugar would turn grainy. I h
I quite enjoy baking and i'm considering moving to making my own creams and caramels (and other sugar based work). Currently I have a bunch of old scratched up
I make crème brûlée from the Alton Brown recipe and it ends up delicious. However I am still in search of a method that will produce a smoot
I followed this recipe (Hebrew; my loose translation below) for homemade halva, which is a candy based on tahini (ground sesame seeds). As you can see in the pi
Can I hold a corn syrup and sugar and water syrup at 260°F (126°C) for a few hours and still maintain it's soft ball stage. Evaporation of the water wou
The last couple of times that I have baked brownies, they would come out with a thin layer of oil at the top. I don't know if i'm not giving the butter-sugar mi
There is a candy called "smoke sugar", that was made by a character in a story - it was a bubble of blown sugar, with a breath of hickory smoke in the center.
Today I was brewing a candi sugar. Recipe I use is simple: unrefined beet sugar, white sugar (for cost saving), a pinch of dry malt extract for Millard reaction
Recently I browsed for tiramisu recipes where ricotta replaces the mascarpone. In this particular (italian) recipe the sabayon is started by adding hot syrup t
Let me be clear: I am NOT making a recipe where I want the caramel to stay soft and gooey. The end result is supposed to be hard like toffee or peanut brittle.
I am trying to make nougat. First I used the following quantities to make one batch: 2 egg whites 440g icing sugar 2 Tbsp liquid glucose 3 Tbsp honey 4 Tbsp
I have an African winemaking recipe that calls for caramelizing 4kg of sugar. Each kg is about 5 cups. Most explanations call for at most 1.75 cups, so that wou
Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instea
i was making a fudge brownie without chocolate. The recipe asked to put 1 1/2 cup sugar,3/4+2 tbsp cocopowder and 10tbsps of butter into double boiler and get e
For caramel popcorn, what if we use a chocolate compound instead of butter for caramel. Even if it doesn't become caramel, can it be used for coating popcorn li
Recipe: Syrup 1 cup sugar 1/2 cup corn syrup 1/8 cup water (I dont think this does anything) Dash of salt Egg white 1 egg white whipped Dash of cream of tart
I've tried this every way from Sunday. I've had some success using a bit of corn syrup but I don't get the rise and melt in your mouth Texture that I prefer. So
I've recently started to experiment with making hard candy from straight corn syrup rather than conventional sugar, and so far it has worked remarkably well. As