Place the water and
sugar in a large sauce pan and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the egg whites into fluffy peaks.
Combine corn syrup, white, and brown
sugar in a large sauce pan and cover over low to medium heat for several minutes until the mixture becomes smooth.
Meanwhile place the vinegar and
sugar in a large sauce pan and simmer for about 20 - 30 minutes until the sugar is dissolved and forms a sort of syrup.
Not exact matches
Bring the water, butter,
sugar and salt to a boil
in a
large sauce pan over medium high heat.
Transfer the ginger, garlic, and any liquid remaining
in the saucepan to a
large shallow
pan and whisk
in the soy
sauce, lime juice,
sugar, and sesame oil.
** To make the pickled slaw:
In a
large a medium
sauce pan, over high heat, bring 1/4 cup distilled vinegar, 1/4 sweet rice vinegar, 1/4
sugar and 1/2 cup water to a boil.
In a
large sauce pan, bring port and
sugar to a simmer over medium heat.
Combine pumpkin puree, yams,
sugar, maple syrup, ginger, pumpkin pie spice and salt
in a
large, heavy bottomed
sauce pan.
In large sauce pan combine 4-1/2 cups of
sugar, 1 cup of cornstarch, 2 teaspoons of cinnamon, 1/4 teaspoon of nutmeg and 1 teaspoon of salt.
In a 3 qt heavy
sauce pan, place 1 pound fresh cranberries, 1/2 lemon quartered, 1/2
large apple peeled and chopped, 2 cinnamon sticks, 1/2 t crushed red pepper flakes, and 1/2 cup (or more to taste) brown
sugar.
In a medium -
large sauce pan add
sugar, corn syrup and water.