Sentences with phrase «on a candy thermometer»

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

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

Lower the heat to medium so the mixture maintains a slow boil, and continue to cook until the temperature reaches 240 °F on a candy thermometer.

Cook the mixture to 230 °F, thread stage on a candy thermometer.

It still turned out, but it was weird, so not sure what I did wrong to not get the proper color at the proper time on the candy thermometer?

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

At this point, the caramel should register 245 ° F on a candy thermometer.

Cook the mixture over medium heat until it reaches the soft ball stage on a candy thermometer, or 235 degrees.

Clip on a candy thermometer, and turn the heat to medium - high.

When butter and sugar are melted, increase heat to medium - high and cook, stirring occasionally, until mixture is deep golden brown and measures 310 ° on a candy thermometer, about 20 minutes.

To make the marshmallow topping, put the sugar, golden syrup and 2 tablespoons of water into a saucepan and cook over a medium - high heat without stirring until the mixture reaches the soft - ball stage (244 °F / 118 °C on a candy thermometer).

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

Boil gently until the mixture reaches the hard crack stage (300F on a candy thermometer) 6 - 9 minutes.

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.

Boil softly, stirring often, for 10 minutes, or until the mixture reaches the firm ball stage, or 245ºF on a candy thermometer.

Cook the syrup, without stirring, until it reaches 240F on a candy thermometer.

Continue stirring until mixture is a deep caramel color and registers 310 °F on a candy thermometer (hard crack stage), about 20 minutes

Clip on candy thermometer to side of pan.

Cook, swirling the pan occasionally, until the mixture is very dark amber and registers 320 ° F on a candy thermometer, about 8 minutes total.

Stop stirring and cook until the caramel registers 235 ° on a candy thermometer.

Heat, stirring attentively and scraping down the sides of the bowl periodically with a silicone spatula, until the mixture reaches 175 °F 80 °C on a candy thermometer, about 8 minutes.

Boil the mixture to about 226 °F to 230 °F («thread» stage on your 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

Heat the egg and sugar mixture, whisking often, until it reaches 70 C (160 F) on a candy thermometer.

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

Bring to a boil, stirring occasionally, until the mixture reaches 240 °F on a candy thermometer (approx. 4 minutes).

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.

Stirring constantly with a wooden spoon, cook the mixture over medium to medium - high heat until it reaches the soft ball stage, 238 - 240 °F on a candy thermometer (this should take 20 - 25 minutes).

Stirring intermittently, heat the egg mixture until it reaches 160 on a candy thermometer.

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

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

In a saucepan over medium heat, cook the sugar, honey, and 1/2 cup water, stirring until the sugar dissolves, until the mixture reaches 240 °F on a candy thermometer.

Cook, undisturbed, until mixture registers 300 degrees on a candy thermometer, about 12 minutes.

-- Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 °F on a candy thermometer, 10 to 15 minutes.

Whisk until sugar dissolves and mixture registers 160 degrees 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.

Put it back on the stove and warm to 88 — 90 on candy thermometer.

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

Stir in the vanilla with a wooden spoon and cook over medium - low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) 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).

clip on a candy thermometer and heat the mixture over medium - high heat until it reaches 260 ° f. quickly add the vanilla and salt, then pour the mixture over the nut mixture and stir to combine.

Boil until syrup reaches soft - ball stage (240 °F 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.

Heat the oil until it reads 340 °F (170 °C) on a candy thermometer or instant - read thermometer.

Bring to a boil and cook, still boiling, for 1 minute, or until the mixture reaches 190 degrees F on a candy thermometer.