Here is basic recipe for Halvah: Ingredients 2 cups honey 1 teaspoon vanilla 1 1/2 cups unsalted pistachios or almonds 2 cups tahini If I were to drop ratio
I've found several recipes to make cocoa spread (meaning without nuts of any kind), but none really satisfy what I'm looking for. I've tested a combination of c
Borderline diabetes runs in my mom's side of the family so I'm taking some proactive steps to reduce empty carbs as much as I can. Sponge cake is something I ma
Do I add sugar? So many people have told me they put sugar in their seasoning and I don't understand why. What does sugar provide to this recipe and how much sh
I use a sugar and glucose syrup mixture and use it to form candies in demonstrations in front of people. When I use it it is between 80 and 90°C. This mixtu
I've been looking at chocolate flapjack recipes but they seem to contain relatively little chocolate, so I'm wondering if it's possible to replace more fundamen
After the demise of my sourdough starter, I've decided to switch to instant yeast, and am trying to decide which to buy. Specifically, I'm comparing Saf-Instant
This appears to be the most relevant site to post my question about the sugar content of foods. For the various sugar products that I have come across recently,
So I don’t have a whisk or an electric whisk and a lot of baking recipes say to cream eggs and sugar and I used to do it with those tools. Can I cream egg
I'm in the process of making sugar wax made of heated sugar, lemon juice and water. I have found a ratio that works great when it's heated up to 119 C (246.2 F)
Maple syrup is mostly sucrose. Honey is a mixture of glucose and fructose. Corn syrup is glucose. Agave is mostly fructose. I have read that the chemistry of c
In the mathematics book How to Bake Pi by Eugenia Cheng in the chapter titled Sameness she mentions the making of custard. She explains that although custard ha
I know that if I were to eat a chunk of cocoa/cacao butter on its own, my body wouldn't really digest it well. Typically, for large amounts of fat, they need to
I had an old Aunt who used to make the best sugar coated pecans. I have tried to replicate the recipe but where hers were a snowy white colour mine turn out car
200g of molten butter, with 1.5 cups of sugar; nearly half an hour of mixing on medium-low heat barely persuaded sugar sand to half-dissolve, with a couple of t
What is considered room temperature? Should the butter be quiet soft and the flour and sugar warmer than 65-69°F degrees (18--20°C)?
I am using (almost) the CupcakeJemma recipe for cream cheese frosting: 150g soft unsalted butter 240g cream cheese 320g icing sugar (confectioner’s/powder