Sentences with phrase «syrup is liquid»

First of all, high fructose corn syrup is liquid, containing 24 % water, whereas table sugar is dry and granulated.

Molasses: This dark, thick syrup is the liquid that is left behind from the process of refining sugar.

Glucose syrup is a liquid sweetener used in candy, desserts and that ice cream in the picture.

Maple syrup is the liquid form of the boiled down sap from the maple tree.

Rice syrup is a liquid sweetener, so if you want to use an alternative sweetener, a liquid sweetener like pure maple syrup would be a better choice and just use the same amount.

-- Maple syrup is my liquid sweetener of choice, as this is lowest glycemic product of all liquid sweeteners.

That might make for a slightly different texture, since maple syrup is liquid and cane sugar isn't.

Hi Charlene, date syrup is a liquid so fresh dates will provide a very different consistency but I imagine that it would still taste delicious!

Not exact matches

Hi Ella, I wanted to know if maple syrup can always be replaced with any other liquid sweetner.

Hi Ella, I'm curious if I can use a natural sweetener like liquid stevia instead of maple syrup, love your amazing recipes by the way!

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

They're barely sweet with just 4 tbsp of maple syrup (or your favorite liquid sweetener, honey is good too) and full of whole grains and fruit so they're great for breakfast or a healthy snack.

Now, this ended up being a happy accident; we just filled the cupcakes with whole cranberries that were soaking in the simple syrup: they made a satisfying liquid explosion when you bit through the cake.

Oh, by the way, this sugar to liquid ratio is called a rich syrup.

And if «sugar» looks like honey or maple syrup to you, I say go for it (though keep in mind the filling will probably be more likely to ooze out of the galette with the liquid sweeteners).

If you heat a sugar syrup to temperatures higher than any of the candy stages, you will be on your way to creating caramelized sugar (the brown liquid stage)-- a rich addition to many desserts.

I wasn't immediately sure if this was going to work, because with the lime juice and the maple syrup you end up with a lot of liquid, which (1) has to cook off and (2) dissolves your cornstarch.

Cook over a medium heat until apples have softened a little and most of the liquid is gone, leaving you with sort of a thick syrup coating the apples, about 5 minutes.

This doesn't go into the sugar but it is used in the filtering process, so if you want your cocktail to be 100 % vegan friendly, use agave syrup (which blends better in liquid anyway), or unrefined sugar.

Return the syrup to the heat and boil rapidly for 10 - 15 minutes until the volume of the liquid is reduced by half and the syrup is thick.

So I do think it would be possible with a liquid sweetener / syrup, but because it is flourless you will need something more substantial in there to actually bake and turn cake - like.

The granulated sugars are largely interchangeable in granola and granola bar recipes, and the liquid sugars like molasses, honey and maple syrup are as well.

* The flavor and texture of dates really makes this special, but they could certainly be replaced with a few TBSP of liquid sweetener (agave, maple syrup, honey...)-- just note that the flavor will be significantly altered.

I guess maybe I don't understand your ingredients, because I followed the recipe to a T (arrowroot, maple syrup, and butter) and it was a liquid mess inside my oven.

I think the maple syrup is part of what helps these cookies to be the right consistency, otherwise there's too much dry ingredients and not enough liquid to balance it out.

If I were to substitute honey (and / or maple syrup), how should I adjust the rest of the recipe to balance out the increased liquid?

2 cans of full fat coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons coconut oil 8 tablespoons raw honey, divided (or maple syrup for a vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving if desired)

The only non-fructose one I use is rice syrup, if you add more than a few Tbsp of it I'd up the coconut oil a touch to account for the extra liquid (the coconut oil is what makes it firm up in the fridge) but a granulated stevia - based product (or simply stevia drops) shouldn't change the consistency at all!

reduce the liquid until it's slightly thickened, like a simple syrup.

Once you got all the liquid out transfer the milk back the blender and add the maple syrup and the vanilla (or the flavour of your choice) and blend again until it's all smooth.

I use that to start with (200g dry ingredients / 200g liquid / 100g eggs / 50g oil), and then add in about 30g of orange juice, or maple syrup, or honey or < insert liquid of choice here >, so mine are actually a little runnier when they go into the pan.

Pure maple syrup is a reddish - brown aromatic liquid that has a distinctive rich, sweet and nutty flavor.

Pour the liquid mixture over the oat mixture and mix until all the dry ingredients are coated in the oil and maple syrup mixture.

Increase heat and cook, stirring, until liquid is reduced to a thick syrup.

Because agave is so sweet, I increased the amount of syrup to 1/3 cup, and I threw in a couple of extra tablespoons of almond flour to soak up the extra liquid.

Liquid sweeteners such as honey, maple syrup, agave or date nectar are my absolute favourite ways to naturally sweeten my recipes.

The technique is the same, though — by placing fruit in syrup with gradually increased sugar content, their cell liquid is getting replaced by sugar.

Fresh orange juice and finely minced orange zest are cooked with thick tahini (sesame paste) and a small amount of agave syrup to make the liquid for this unusual chocolate truffle with a slightly chewy texture.

I made it using NuNaturals liquid stevia instead of the maple syrup and it was great.

You can make a syrup by melting sugar and water if you like, but it's easier to just go for one that's already in a liquid state like honey, agave nectar, coconut nectar, maple syrup, or brown rice syrup.

Growing up, one of our family's Passover customs was to use liquid sugar, or simple syrup, in place of regular sugar in our recipes.

You can add the agar powder to 2 tbsp of water separately in a bowl and then stir this in, but I find there's enough liquid in the melted berries / maple syrup to absorb the powder.

Generally speaking, liquid sweeteners can be swapped out (such as honey for the maple syrup) and probably some other flaked grains could be used in place of the oats.

This ingredient is pretty much essential; maple syrup or other liquid sweeteners will not do, as they aren't sticky enough.

Add the tomato paste, vinegar, maple syrup, and spices and continuing cooking until liquid is absorbed.

I'm still planning to try out a 3 - ingredient version with less syrup, adding more sweetness with liquid stevia or powdered erythritol, just to see if the texture is crunchier.

2 - 3 T. liquid sweetener, such as honey, maple syrup, or brown rice syrup (I really like barley malt, but if you're gluten - sensitive, try one of the others)(I also like 2 tablespoons, but if you like things sweeter, go for 3)

The syrup should remain a liquid; do not reduce it so far that it is solid.

Pour in the maple syrup, almond milk and the oats and stir until everything is well combined and all the oats have been covered in liquid.

Tina Michelucci is co-founder of Sweet Freedom which produces Great Taste Award winning 100 % natural Fruit Syrups, and a bestselling Choc Shot range of liquid hot chocolate, which you can now find in all supermarkets, Holland & Barrett and health food stores nationally.