Sentences with phrase «sugar syrup mixture»

5 Add the green tea concentrate to the sugar syrup mixture in the saucepan; continue to boil for 10 minutes or until thickened to a syrup (final syrup will measure about 1/3 cup / 75 mL).

Not exact matches

Combine the eggs, corn syrup, sugar, fudge mixture, and vanilla in a bowl.

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.

After the sugar and corn syrup mixture has completely cooled down, you assemble the ingredients in the jar, put the lid on and freeze them.

I read a Bon Appetit article that said once you stir together your water, corn syrup and and sugar, to let the mixture come to a boil WITHOUT stirring.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

Add the coconut palm sugar and remaining tablespoon of maple syrup to the reserved nut - oat mixture in the small bowl.

Immediately return to burner and turn heat down to low while blending and dissolving the sugar / corn syrup mixture into the butter.

While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten egg whites, pouring it down the inside edge of the bowl.

Beating continuously, drizzle the sugar syrup over the egg whites and whisk on high until mixture is perfectly creamy and comes to room temperature.

I used a flavoured sugar syrup that is a mixture of inverted sugar syrup and glucose syrup.

The ultra light syrup is a mixture of 5 cups of water and 1/2 cup of sugar.

Mix in sugar and maple syrup, followed by flaxseed mixture, vanilla, apple cider, and non-dairy milk.

The recipe then says to add «the sugar, if using,» to the oat mixture, but the next instruction is to whisk «the maple syrup, if using,» into the egg mixture.

At a low boil, cook the sugar mixture until it reaches 215 degrees (you could go as high as 220 degrees depending how thick you like your syrup — remember it will thicken more when cool).

Place the margarine, sugar, coconut / almond milk mixture and corn syrup replacement in a large saucepan.

Use a candy thermometer to bring the mixture of sugar, butter, and corn syrup up to 300 degrees F, then pour it over warmed, salted peanuts.

Place the eggs, sugar, corn syrup, vanilla extract, and cooled chocolate mixture in a large bowl and beat together until smooth.

Combine the corn syrup, molasses, sugar, and salt in a heavy 3 liter (3 - quart) saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges.

Instead of making your traditional Rice Krispies treat with marshmallows, you use corn syrup, water and sugar to make a sticky mixture to bind the Rice Krispies cereal together.

Add simple syrup (sugar & water mixture — heat to dissolve sugar) to a small bowl and dip the glass rim in it.

Beat the melted chocolate mixture, vanilla extract, maple syrup, and beet puree into the butter / sugar / egg mixture, scraping down the sides of the bowl as necessary.

Sift together cassava flour, baking powder and salt... in a separate bowl beat the coconut sugar and butter until fluffy... add syrup, coconut milk, vanilla and egg to the butter mixture & beat until well combined... combine dry ingredients with wet and beat again until well combined... you now have a very tasty, yet basic vanilla donut batter.

For a ham glaze, add 1/2 cup maple syrup or brown sugar to mixture and spread evenly over a 7 to 9 lb.

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.

Remove the butter from the heat and stir in the sugar, maple syrup, peanut butter and vanilla until a smooth mixture forms.

It's a wee bit of a stretch to call it totally healthy, since the recipe calls for both brown sugar and a honey / maple syrup / molasses mixture.

While whisking constantly on low speed (to avoid splashing hot syrup), slowly add the cooked sugar mixture to the beaten chickpea canning liquid, pouring it down the inside edge of the bowl.

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.

Use pure maple syrup to form the gooey brown sugar and pecan mixture needed to make these heavenly bars.

Place butter, sugar, chocolate, and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended (mixture does not have to be smooth).

Often referred to as «invert syrup», invert sugar is in fact a viscous mixture of fructose & glucose.

The only changes I might consider is cutting back on the sugar in egg mixture if I will be serving it with the syrup.

Add the gelatine mixture carefully to the pan (don't splash hot sugar syrup on yourself!)

In a 4 - quart saucepan combine the remaining milk, the cream, sugar, maple syrup and vanilla seeds and bean (or extract) over medium - high heat until the mixture reaches a rolling boil.

Stir in the brown sugar and corn syrup and bring the mixture to a boil while stirring constantly with a heatproof spatula.

Mix the sifted powdered sugar and blood orange syrup from the candied oranges in a bowl until mixture is smooth.

On low speed, slowly add the sugar - cocoa mixture followed by the milk, corn syrup and vanilla extract.

All you do is dissolve brown sugar, a few carrot cake - inspired spices, and a bit of maple syrup in a mixture of 100 % carrot and pineapple juices, place the mixture in the freezer, scrape the ice to form crystals a few times, and voila!

In a medium size saucepan over medium heat, combine the milk, sugars, brown rice syrup, and cream of tartar; stir with a silicone spatula (or any silicone device capable of such a task) then let the mixture cook for 25 minutes, without stirring.

To make the cinnamon cake combine the softened coconut oil with the coconut sugar and rice syrup and beat with an electric hand beater until the mixture comes together and looks creamy.

Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form.

Add the coconut oil to the maple syrup mixture and simmer until coconut oil and sugar have dissolved.

Lightly coat the glass rims with maple syrup and place in the sugar mixture to coat.

The trick is to use a candy thermometer, monitor very carefully and remove from heat when the sugar - corn syrup mixture reaches 350.

I would recommend dicing the dates very finely and reducing the sugar to a couple of Tbsp in the date - sugar - cinnamon mixture (which calls for 1/3 cup), as they were totally over-the-top sweet as written - the dates are very sweet and the syrup is intensely so.

The sugar should be dissolved, and the mixture should have thickened into a syrup.

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).

But instead of sandwiching the chocolate and marshmallows between two graham crackers, we sandwich them between a yummy mixture of graham cracker crumbs, rolled oats, flour, coconut, ground cinnamon, butter, sugar, and maple syrup (or golden syrup).

After all the sugar syrup has been added, gradually increase speed of mixer to high and beat until mixture is thick, about 15 minutes.