Sentences with phrase «with dissolved sugar»

«If you weight a piece of string and submerge it in a glass of water saturated with dissolved sugar, over a period of hours you'll see crystals, «rock candy,» start to form...»

Not exact matches

Dissolve cornstarch in water and add to the pan along with the brown sugar, cinnamon, and nutmeg.

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.

Fit a small saucepan with thermometer and bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium - high heat, stirring to dissolve sugar.

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

• remove the bowl from the saucepan and add the brown sugar and salt, mix with a wooden spoon to dissolve.

Mix well, either with a handheld electric mixer or stand mixer, on medium speed until fully combined and the sugar is dissolved, about 3 minutes.

I dissolved 1.5 tsp of arrowroot powder in the heavy cream prior to adding it to the boiled sweeteners (I let it dissolve in the cream for about 7 minutes while the sugar boiled and made sure there were no lumps before adding it to the caramel along with the butter and whisking vigorously).

In a measuring jug combine hot water with the coconut sugar and stir until dissolved.

While these are going, mix the coconut milk with the 1/4 c sugar in a large measuring cup, or really anything with a pouring spout, thoroughly so the sugar dissolves.

Although my favorite thing to do is marinate them in some cider vinegar with chopped fresh basil (dissolve liberal amount of sugar in it to cut the pucker) for about 15 - 20 mins, top the slices with a whole basil leaf and a thick slice of fresh mozerella.

I also tinkered with the caramel to make sure my preferred sugar — demerera — dissolved.

I made sure to spend extra time with the mixer to get the coarser sugar to dissolve and achieve the playdough like texture of the final dough.

Muddle the strawberries, mint, and sugar together with a muddler (or a spoon) until the strawberries have started to break down and the sugar is dissolved.

Put the buttery spread or oil, brown sugar, and melted ice cream in a mixing bowl and whisk or beat with a hand mixer until the sugar is dissolved.

Activate the yeast by mixing it with the warm water and sugar until dissolved.

Place the bowl in large pot of simmering water and heat the sugary egg whites, occasionally stirring with a whisk, until the sugar has dissolved into the egg whites and it's warm to the touch, about 160 ˚F.

Boil for about 2 - 3 minutes until sugar is dissolved and combined with the mashed strawberries.

Here's how I would describe it: aroma like fruity caramel and the scent of pralines being made in Savannah's old - fashioned candy stores, chocolate dissolving into rich sweetness around silky firm caramel with notes of golden syrup, marshmallows, and demerara sugar, salt flakes dominant and assertive, heightening the flavour like Berthillon's salted caramel ice cream, caramel luscious as it melts away like butterscotch fairy - floss.

The only issue I really have with this is it still does not dissolve completely like «real» powdered sugar.

With rubber spatula, stir in brown sugar until dissolved, then stir in 1 1/2 cups milk until well combined.

Boil 1 cup fresh blueberries with 1/4 water and 1/4 sugar until the sugar dissolves and thickens.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

Dissolve the sugar in the mixture thoroughly by frequent beating with a mixer on medium - low every couple of minutes, taking up to 10 minutes in total usually necessary when using table sugar; 2.

The sugar will melt into the water and the entire mixture will come to a boil, with the sugar fully dissolved, while the sugar is still clear.

I know it's made of milk, white sugar, some orange zest in strips that of course dissolves at the end, some rice that gets crushed to almost powder (I don't know the why about this and I want to replace it with a tiny bit of rice flour).

Combine the butter with the sugar in a mixing bowl and beat until light and the sugar has dissolved.

WHAT YOU NEED (serves 4) 1 bottle red winerind of 1 orange (peeled off with a vegetable peeler) rind of 1 lemon (peeled off with a vegetable peeler) 1 cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2 cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely.

My personal favorite is to add 1 - 2 tablespoons instant espresso to be dissolved along with the sugar in the very first step.

You will know it is ready because the sugar has blended with the butter a bit, but don't worry if there is sugar on the bottom of the pot; it doesn't need to dissolve perfectly.

You can use regular table sugar, but superfine or confectioners sugar are better because they dissolve faster with their smaller crystal size.

In a pot melt the butter together with all the spices, sugar and honey (sugar could be partially dissolved).

In a glass jar dissolve sugar and molasses in water, stir well with the stirring utensil.

Purée eggs and egg yolks with remaining 2/3 cup sugar in a blender until smooth and sugar is dissolved, about 1 minute.

The brown and raw cane sugars failed to completely dissolve, so in the final recipe, I omitted both and stuck with granulated sugar.

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar at medium - high speed until the sugar dissolves and the whisk begins to leave a trail as it mixes, about 3 minutes.

Put the sugar in a small heavy saucepan and cook over medium - high heat, stirring with a wooden spoon, until it dissolves and the caramel turns light amber, about 6 minutes.

Passion fruit cream pots from Australian Gourmet Traveller 200 ml heavy (whipping) cream 1/2 cup (100g) caster sugar 1/3 cup (80 ml) passion fruit juice * 3 tablespoons passion fruit pulp, with seeds, to serve Combine cream and sugar in a saucepan, bring to the boil over medium heat and simmer, stirring continuously, until sugar dissolves (4 minutes).

Take another vessel and add curd, oil, milk and sugar in it, beat the liquid mixture with a fork till the sugar is dissolved.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

2:1 simple syrup / over medium heat combine 2 cups of white sugar with 1 cup of water and stir until dissolved

In a saucepan heat coconut milk / cream with 2 tbsp of sugar until sugar dissolves.

Combine 6 tablespoons sugar and 3 tablespoons water in 10 - inch - diameter ovenproof skillet with 8 - inch - diameter bottom and 2 1/2 - inch - high sides.Stir over medium heat until sugar dissolves.

In a bowl of stand mixer fitted with a paddle attachment, cream butter and sugar until sugar dissolves.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Add the ground flax, water, sugar, oil, vanilla, lavender, salt, nutmeg, lemon zest, and orange zest to a large bowl and mix well with a sturdy spatula or spoon until the sugar is mostly dissolved and the mixture looks emulsified.

-- In a 3 - quart heavy saucepan cook granulated sugar, corn syrup, 1/2 cup infused water (discard any remaining water), and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.

Actually Heikki helped me with this step when I got tired of whisking — it takes a bit of time until all the sugar is dissolved.

now make the sugar syrup with 1 cup water mix well till sugar dissolves completely and starts bubbling.