When the pumpkins in
syrup come to a boil, reduce heat to low and simmer uncovered for 2 hours and 15 minutes.
Once the sugar is dissolved and syrup is clear, stop stirring and cook until
syrup comes to a boil.
Not exact matches
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.
Stir the heavy cream and light corn
syrup in a small saucepan over medium heat until it
comes to a
boil.
Allow the
syrup come to a full
boil (do not stir) and cook the sugar
syrup to just under soft crack temp stage - roughly 125 °C / 260 °F.
Let the
syrup come to a gentle
boil and cook until thickened about 10 minutes.
Add the maple
syrup, butter, salt, and flavor and cook, stirring occasionally, until the mixture
comes to a low
boil.
Let it
boil until the
syrup comes to one string consistency.
Do not stir the
syrup; just let it
come to a
boil by itself.
Maybe I didn't let the
boiling honey
come to the correct temperature, but the maple
syrup Butterfingers taste GREAT!
In the meantime, in a small saucepan set over medium heat, heat the sugar, corn
syrup and maple
syrup until the mixture
comes to a full
boil.
This chewy texture
comes from mixing the fruit, nuts, spices, and flour (just enough
to bind the ingredients), with a
boiled syrup made from sugar and honey.