I just added green food coloring to the corn
syrup mixture at the end, right before pouring it on the popcorn.
Not exact matches
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).
Stir until any thickened
syrup at the bottom of the pan is dissolved and the
mixture is smooth.
Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and
syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the
mixture / Then sprinkle with salt & pepper / Bake covered
at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.
Whisk in the coconut oil, one tablespoon
at a time, until the
mixture is smooth, then stir in the maple
syrup and sea salt.
It was also insanely difficult to keep myself from picking
at it as I stirred the
mixture together, particularly the peanut butter / maple
syrup mixture, which I could have eaten by the spoonful!
Gradually pour the hot sugar
syrup into egg white
mixture, beating
at medium speed, then
at high speed, until stiff peaks form.
At passover, it was very common to make the tahini - date
syrup mixture and spread it on motzas, or make a cake - type thing by mixing it in motza crumbs.
With mixer running
at low speed, slowly pour hot
syrup into gelatin
mixture in thin stream down side of bowl (avoid pouring
syrup onto whisk, as it may splash).
Also, I add two tablespoons of white corn
syrup to my caramel
mixture at the beginning of the cooking process.
Mix in honey / maple
syrup a tablespoon
at a time, blending until
mixture holds together when pressed.