Sentences with phrase «syrup mixture reaches»

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

Not exact matches

If you've ever made traditional fudge, you know how finicky it can be — cooking the syrup - y mixture until it reaches a gentle boil, using a candy thermometer for the proper caramelization, stirring vigorously until the fudge mixture starts to lose its sheen... none of this is required with this raw fudge.

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).

Check in on and stir the mixture more frequently (about every 5 minutes) as it begins to take on a caramel - brown color and thickens to the consistency of maple syrup, then plant yourself in front of the stove and stir the mixture until it reaches a deeper copper color.

As soon as the syrup reaches the desired temp turn the mixer onto low and slowly pour the hot syrup into the gelatin mixture.

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.

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).

If you have a candy thermometer, you want the syrup mixture to reach 240ºF (115ºC).

When the sugar syrup reaches 238, slowly begin to stream it into the gelatin mixture while constantly beating with a hand mixer (not a stand mixer).

Boil the mixture until the syrup reaches 155C or 310F.