Text 9233, 123 rader
Skriven 2014-01-28 06:35:02 av Dave Drum (1:18/200.0)
   Kommentar till text 9215 av Fred A Ball (1:123/140)
Ärende: Two More
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salted Caramels
 Categories: Candy, Snacks, Desserts
      Yield: 9 servings
 
      1 c  Heavy cream
      5 tb Unsalted butter; in pieces
      1 ts Fleur de sel *
  1 1/2 c  Sugar
    1/4 c  Light corn syrup
    1/4 c  Water
 
  Special equipment: parchment paper, a deep-fat thermometer
  
  Line bottom and sides of an 8" square baking pan with parchment
  paper, then lightly oil parchment.
  
  Bring cream, butter, and fleur de sel to a boil in a small saucepan,
  then remove from heat and set aside.
  
  Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan,
  stirring until sugar is dissolved. Boil, without stirring but gently
  swirling pan, until mixture is a light golden caramel.
  
  Carefully stir in cream mixture (mixture will bubble up) and simmer,
  stirring frequently, until caramel registers 248XF on thermometer, 10
  to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch
  pieces, then wrap each piece in a 4-inch square of wax paper,
  twisting 2 ends to close.
  
  * Available at specialty foods shops and SaltWorks (800-353-7258).
  
  January 2007 | Gourmet
  
  MM Format by Dave Drum - 07 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lillet Marshmallows
 Categories: Candy, Snacks
      Yield: 8 servings
 
      3    (1/4 oz) envelopes
           - unflavored gelatin
    3/4 c  Lillet Blanc; divided
  1 1/2 c  Sugar
      1 c  Light corn syrup
    1/4 c  Water
    1/2 c  Confectioners sugar for
           - dusting and dredging
 
  Equipment: a stand mixer fitted with whisk attachment; a candy
  thermometer
  
  Why should kids have all the fun? A lovely way to keep the
  conversation going long after dessert, these soft, aromatic little
  confections are like Peeps for adults. Lillet perfumes the
  marshmallows with orange and honey notes and gives them a haunting
  buzz. For a nonalcoholic treat, try our Toasted Coconut Marshmallow
  Squares.
  
  Lightly oil an 8-inch square baking pan.
  
  Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften
  while making syrup.
  
  Stir together sugar, corn syrup, water, a pinch of salt, and
  remaining 1/4 cup Lillet in a small heavy saucepan. Boil over medium
  heat, without stirring, until thermometer registers 238 to 240XF.
  Remove from heat.
  
  With mixer at low speed, pour hot syrup into gelatin mixture in a slow
  stream down side of bowl. Increase speed to high and beat until very
  thick and mixture forms a thick ribbon when beater is lifted, 11 to
  13 minutes.
  
  Scrape marshmallow into baking pan (it will be very gooey) and smooth
  top with a lightly oiled spatula. Let stand, uncovered, at room
  temperature until surface is no longer sticky and you can gently pull
  marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
  
  Using a sieve, dust a cutting board with confectioners sugar. Use a
  spatula to pull sides of marshmallow from edge of pan, then invert
  onto cutting board. Dust top with confectioners sugar. Cut
  marshmallow into 1-inch squares.
  
  Dredge marshmallows in confectioners sugar to coat completely.
  
  CooksA notes: For best texture, make marshmallows on a dry day.
  
  Sugared marshmallows keep, layered between sheets of parchment paper
  in an airtight container, in a dry place at cool room temperature 1
  week.
  
  Recipe by Maggie Ruggiero
  
  April 2009 | Gourmet
  
  Makes about 64 marshmallows
  
  MM Format by Dave Drum - 07 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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