Sentences with phrase «sugar dissolves the sugar»

Not exact matches

Combine the butter and brown sugar in a small saucepan and cook over medium - low heat until the butter is completely melted and the sugar is dissolved.

Once the sugar is fully dissolve, add the strawberries to the mix and continue to stir them all around in your pan for just a little bit longer.

To make the Nuoc Cham, whisk together the sugar, fish sauce, and lime juice until the sugar is completely dissolved.

On your BBQ grill or on your stove top, heat the cream and 1/4 cup sugar in a medium saucepan over medium heat, stirring until the sugar dissolves.

10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in 1/4 cup of apple juice 1 cup brown sugar

Whisk this mixture over a medium heat until the sugar has dissolved.

Bring to a rolling boil, stirring occasionally until sugar is dissolved.

Put the honey and brown sugar in a microwave safe dish (I used my glass measuring cup) and heat for 1 minute, or until the brown sugar dissolves into the honey.

Bring sugar, corn syrup, and 2 tablespoons water to boil in a medium saucepan, stirring to dissolve sugar.

Bring it to a boil to dissolve the sugar into a simple syrup.

Dissolve cornstarch in water and add to the pan along with the brown sugar, cinnamon, and nutmeg.

Heat on medium until the sugar dissolves.

Once the butter is melted and sugar is dissolved, do not let boil.

Heat over medium - high heat until sugar dissolves.

When the sugar is dissolved and the liquid begins to boil, add the hazelnuts and stir until nuts are coated.

Both — but also it's a matter of not having to cook the sugar when using confectioner's... with regular granular sugar, you need to heat the sugar mixture just until the crystals dissolve (think simple syrup) so the ice cream will come out smooth rather than gritty.

Bring to a simmer over high heat, stirring until the sugar dissolves (about 7 to 8 minutes).

Once the sugar has dissolved, mix in the yeast and set aside the mixture until it's frothy (should take about 1/2 an hour).

Stir, ensuring all of the sugar is dissolved.

Heat until the sugar is dissolved and the mixture boils.

For the tarragon vinaigrette: In a bowl, dissolve the rest of the sugar in 1/4 cup of tarragon vinegar.

Stir to dissolve sugar, then remove from heat.

In a medium bowl, whisk the milk, sugar, creamer, and vanilla until the sugar is dissolved.

In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.

The sugar should be completed dissolved and the mixture hot to the touch.

In a bowl, dissolve the rest of the sugar in 1/4 cup of tarragon vinegar.

Bring sugar, salt, 1 cup vinegar, and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar.

When making the brine, be sure all sugar and salt is completely dissolved into the liquid before pouring onto the berries.

Whisk in the sugar until dissolved.

Fit a small saucepan with thermometer and bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium - high heat, stirring to dissolve sugar.

Are you stirring this for 4 hours or just stirring until the sugar is dissolved and then letting it simmer for 4 hours?

Alternatively, whisk in a small saucepan over medium high heat until sugar is dissolved.

Whisk until sugar is dissolved and mixture reaches 155 °F, 2 to 3 minutes.

Next dissolve 1/3 of a cup of raw organic sugar in the heated water.

Bring to boil, stirring until brown sugar dissolves.

Over low heat, melt butter, sugar and cinnamon stirring until almost dissolved.

In a medium - sized saucepan, heat milk, cream, and sugar together just until the sugar dissolves — do not boil.

In a large saucepan, heat cream and sugar until sugar fully dissolves.

Whisk the mixture constantly (this is to prevent it from turning into scrambled eggs, not to beat it into a meringue) and heat it until the mixture is hot to the touch and the sugar has dissolved completely (about 130 ˚F / 54 °C).

Microwave for 30 second intervals, until the confectioner's sugar is dissolved and the butter has melted.

Then I don't always follow my own instructional advice — a Swiss meringue is a cooked buttercream where you must «cook» egg whites and sugar in a bain marie (aka double boiler) until the egg whites reach 160 degrees F. and the sugar is completed dissolved.

In a medium sized saucepan, add the sugar, vinegar, cinnamon sticks, salt and cloves and stir over a medium heat until the sugar has dissolved.

Place over a medium heat on the stove and stir just until the sugar dissolves then stop stirring.

Whisk the teriyaki sauce one more time to make sure the sugar is dissolved, then pour it over the fish.

Heat until the walnuts are toasted and the sugar dissolved.

Allow the sugar to dissolve in the liquid over low heat, then bring it to a boil as you did the day before.

Heat and stir until the sugar is completely dissolved.

Keep stirring until the sugar dissolves and isn't as grainy.

Gently stir until sugar is dissolved.

Blend all ingredients together until sugar dissolves.