Sentences with phrase «degrees on a candy thermometer»

Raise heat to medium - high; cook until mixture registers 260 degrees on a candy thermometer.

Stir in butter and nuts, cook stirring constantly to 300 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a hard ball

Cook over medium heat stirring until the mixture reaches 240 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a soft ball

Heat egg white mixture until it reaches 155 to 160 F degrees on a candy thermometer — or until hot to the touch.

Boil until the syrup reaches 300 degrees on a candy thermometer.

Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

Bring to a boil and continue stirring, another 7 to 10 minutes, or until the sauce reaches hardball stage (250 degrees on a candy thermometer).

Continue to stir until mixture reaches 225 degrees on a candy thermometer.

Heat the egg mixture, whisking often, until 155 degrees on a candy thermometer or until hot to the touch.

Stir constantly using a whisk — mixture will bubble — you want it to bubble lightly — continue to stir until mixture reaches about 260 degrees on a candy thermometer.

Cook over medium heat, stirring constantly, to 265 degrees on a candy thermometer (or until small amounts of the mixture dropped into very cold water forms a hard ball).

Not exact matches

Continue to cook over medium - high heat, stirring frequently, until mixture reaches 248 degrees (firm - ball stage) on a candy thermometer, about 20 minutes.

Add in the rest of the ingredients except for the vanilla.Return to microwave and cook mixture on HIGH power for 6 minutes until it reaches 240 degrees with a candy thermometer.

Same Taylor candy thermometer so I'm not sure what's going on there, but I'll probably take the next single batch off the heat a few degrees sooner.

Whisking frequently, heat the mixture until sugar has dissolved and it registers about 160 degrees Fahrenheit on a candy thermometer.

Remove chocolate from heat when it reaches between 110 and 115 degrees F on a candy thermometer.

Continue cooking the sugar mixture without stirring for about 4 to 5 minutes, until it reaches the soft ball stage — 234 to 240 degrees F on a candy thermometer.

Heat the oil and butter in a saucepan over medium - low heat until it reaches 220 degrees F on a candy thermometer.

Reduce the heat to medium and continue to boil, while stirring, until the temperature on a candy thermometer reads 250 degrees F. Remove from the heat, stir in the vanilla and pour over the peanut butter fudge.

Heat 2 inches of canola oil in a high - sided saute pan until it reaches 350 degrees F on a candy or fry thermometer.

Heat on a burner set to medium - low, stirring constantly with a wooden spoon, until a candy thermometer measures it at 175 degrees.

Whisking constantly, heat on medium - high until the egg mixture is hot to the touch (about 160 degrees F on candy thermometer)

Continue to cook without stirring until the syrup reaches the softball stage 228 degrees F on a candy thermometer.

Stir constantly with a long spoon until the mixture turns an amber color (caramel color will vary based on amber of maple syrup) or measures 225 degrees F. on a candy thermometer.

Stir in the sugar and Cointreau, and increase the heat to bring the mixture to a rapid boil, or until it reaches 220 degrees F. as measured on a candy thermometer.

So if you have a recipe that calls for a temperature of 240 F, you know you need to add 8 degrees and reach 248 F on your thermometer to get your candy hot enough.