These oats are also known as Irish or Scottish oatmeal and have a thick and
chewy texture once cooked.
Hi Rebecca, It shouldn't turn hard, however I went through nearly a dozen homemade fudge sauce recipes (from cookbooks, blogs, etc.) and they all described the sauce as getting
a chewy texture once it comes in contact with the cold ice cream, which was heralded as the sign of a great fudge sauce.
These oats are also known as Irish or Scottish oatmeal and have a thick and
chewy texture once cooked.
Not exact matches
Once cool, these have a delightful
texture... crispy on the outside and
chewy in the middle.
Once icing set on the cake, it will not have a granulated
texture, it will be smooth like a
chewy caramel.
Also, as someone else noted, it took much longer to get to 252 on the candy thermometer; I was afraid the caramels would be too hard, but
once taken out of the fridge, they were the perfect
chewy texture.
The blues have that gorgeous supple,
chewy, slick
texture once cooked, with a flavor savory and rich.