Place the water and
sugar in a saucepan over low heat.
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.
In a small saucepan, mix the Truvia brown sugar, half and half, butter and salt in a saucepan over medium - low hea
In a small
saucepan, mix the Truvia brown
sugar, half and half, butter and salt
in a saucepan over medium - low hea
in a
saucepan over medium -
low heat.
In a small
saucepan, whisk together coffee, cocoa powder,
sugar, and salt and bring to a simmer
over medium -
low heat.
Combine all ingredients for the centers, except the powdered
sugar,
in a small
saucepan over low heat.
Strawberry jam:
in a medium
saucepan put
sugar, diced strawberries and lemon juice and cook
over medium -
low heat until the strawberries are soft and mixture thickens slightly.
In a large
saucepan, combine the chocolate chips,
sugar, evaporated milk, and butter and
heat over medium -
low heat, stirring continuously, until the chocolate,
sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.
In 2 - quart heavy
saucepan,
heat granulated
sugar over medium -
low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until
sugar begins to melt.
In a small
saucepan, dissolve brown
sugar into cream
over medium -
low heat.
Whisk brown
sugar, heavy cream, and butter together
in a medium
saucepan over medium -
low heat.
Combine the
sugar, lemon zest, and lemon juice
in a small
saucepan and cook
over very
low heat for 10 minutes, until the
sugar is dissolved.
In a small
saucepan set
over low heat, warm the
sugar, syrup and olive oil until the
sugar has just dissolved, then remove from
heat.
For the pecan praline topping, combine the butter, brown
sugar, heavy whipping cream, and salt
in a medium
saucepan over medium -
low heat.
Mix soy sauce, pineapple juice, brown
sugar, grated ginger and garlic
in small
saucepan over medium -
low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.
Add the
sugar, honey, and oil
in a small
saucepan, and place
over low heat until the
sugar is completely dissolved.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster
sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster
sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing
sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean)
in a
saucepan over low heat and cook until just comes to a boil.
To make the glaze, combine butter and brown
sugar in a small
saucepan over low - medium
heat.
During the last 5 minutes of cooking,
in a small
saucepan, whisk together the confectioners»
sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook
over low heat until smooth, 2 minutes.
Combine balsamic vinegar, brown
sugar, molasses, and salt
in a small
saucepan over medium /
low heat.
Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa powder 1/4 cup brown
sugar 1/4 cup white
sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt whipped cream for topping
In a medium
saucepan over low heat,
heat milk.
When ready to
heat the gløgg, combine the spice - infused aquavit, wine,
sugar, and the reserved spices and raisins
in a medium
saucepan with the almonds
over low heat.
In a small
saucepan stir
sugar into vinegar
over low heat until completely dissolved.
Combine the cream, 3 tablespoons granulated
sugar and Vanilla Bean Paste
in a medium
saucepan over low heat.
Combine berries,
sugar, vanilla bean and seeds and 1.1 litres water
in a large
saucepan, simmer
over low heat until infused (50 minutes).
To make the caramel custard, bring the heavy cream to a boil
in a large
saucepan over medium - high
heat, then reduce the
heat to
low and keep the cream warm while you caramelize the
sugar.
In a medium
saucepan over medium -
low heat, combine evaporated milk,
sugar, egg yolk and butter.
Meanwhile,
in a small
saucepan over low heat,
heat the cream and
sugar until the
sugar dissolves, stirring constantly.
Place mangoes,
sugar, water and lemon juice
in a
saucepan and cook
over low - medium
heat until fruits are tender, about 10 to 12 minutes.
Stir 1/2 cup
sugar and 2 tablespoons water
in medium
saucepan over medium -
low heat until
sugar dissolves.
--
In a 3 - quart heavy
saucepan cook granulated
sugar, corn syrup, 1/2 cup infused water (discard any remaining water), and salt
over low heat, stirring with a wooden spoon, until
sugar is dissolved.
In a large non-stick
saucepan, melt and mix the butter,
sugar, syrups and cinnamon
over a
low heat, stirring frequently.
In a medium
saucepan, cook butter and
sugar over low heat until bubbly.
Heat the cream and sugar together in a small saucepan over a low heat, stirring, until the sugar has dissolved and the mixture is not quite simmering (do NOT allow to b
Heat the cream and
sugar together
in a small
saucepan over a
low heat, stirring, until the sugar has dissolved and the mixture is not quite simmering (do NOT allow to b
heat, stirring, until the
sugar has dissolved and the mixture is not quite simmering (do NOT allow to boil)
In a small
saucepan over very
low heat, combine the chopped chocolate, cream, powdered
sugar and cocoa powder.
In a heavy, medium size
saucepan over medium -
low heat, add 3 baskets of the blueberries, the orange juice, maple syrup,
sugar, lemon juice, orange zest and salt and stir until the
sugar dissolves and the mixture begins to simmer.
Melt butter,
sugar and chocolate together
in a
saucepan over a
low heat.
In a small
saucepan over medium
heat bring the butter, honey and
sugar to a
low simmer.
Warm white chocolate morsels
in whipping cream and
sugar in a
saucepan over medium -
low heat.
In a small
saucepan over low heat, combine the cornstarch, cold water,
sugar, soy sauce, vinegar, garlic, ginger and ground black pepper.
Combine the dairy - free butter, brown
sugar and golden syrup
in a small
saucepan over low heat and stir until the
sugar dissolves.
Heat the sugar over medium - low heat in a dry heavy - duty sauce
Heat the
sugar over medium -
low heat in a dry heavy - duty sauce
heat in a dry heavy - duty
saucepan.
In a small
saucepan over a medium -
low heat, combine the
sugar and water, stirring occasionally until completely dissolved.
In a medium stainless steel
saucepan over medium -
low heat, whisk together the eggs,
sugar, lemon juice, lemon zest and cream.
Place the butter, milk,
sugar and chocolate
in a large
saucepan over medium -
low heat and stir until smooth.
Procedures:
In a medium
saucepan,
heat cream,
sugar, butter, espresso and chocolate
over low fire, stirring constantly until
sugar is dissolved and butter and chocolate are melted.
Place the egg whites and
sugar in a medium
saucepan over medium -
low heat.
In a
saucepan, melt the remaining peanut butter and dark chocolate together with all the brown
sugar over a
low heat, until the
sugar has just dissolved.
Melt butter
in a small
saucepan over medium -
low heat and whisk
in sugar, soy, hoisin, sesame oil, garlic powder, ginger and cayenne.
Mix all of this together
in a small
saucepan over medium -
low heat until the
sugar dissolves.
In 1 - quart
saucepan,
heat 1/2 cup brown
sugar, the butter and syrup
over low heat, stirring occasionally, until melted.