Subj : Re: Chawklit - 02
To : Heike Tschernich
From : Dave Drum
Date : Sun Jan 01 2023 05:13:00
-=> Heike Tschernich wrote to Dave Drum <=-
HT> ich was happy to find this recipe,
HT> :-( ich could not get the special dark cocoa and peanutbutter M & Ms
HT> so i used my phantasie to make them very dark :-)
For the cocoa you can use *any* "Dutch processs" cocoa. And for the M&M
candies (a Mars brand common in USA) one can use any hard shell, soft
center cansy such as Skittles, Runts, Motivation, Reese's, Sixlets, etc.
DD> MMMMM----- Recipe via Meal-Master (tm) v8.06
DD> Title: Dark Chocolate Halloween Chip Cookies
DD> Categories: Cookies, Chocolate, Snacks, Nuts
DD> Yield: 36 servings
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Glazed Strawberries
Categories: Five, Fruits, Candy
Yield: 6 servings
1 lb (454 g) Fresh strawberries;
- stems left on
2 c (454 g)granulated sugar
1 c (236 mL) water
1/2 c (118 mL) light corn syrup
Gather the ingredients.
Prepare a baking sheet by lining it with aluminium-afoil
and spraying the foil with nonstick cooking spray.
Wash the strawberries and dry them carefully.
Prepare an ice bath by placing ice and cold water in a
bowl large enough to hold your intended saucepan.
Combine the sugar, water, and corn syrup in a medium
saucepan over medium-high heat. Insert a candy
thermometer.
Stir until the sugar is completely dissolved.
Continue to cook, without stirring, until the
temperature reaches 300-|F/150-|C-aon the candy
thermometer.
During this process, which can take from 10 to 20
minutes, wipe down the sides of the saucepan
occasionally with a wet pastry brush to prevent
crystallization.
Once the candy has reached 300-|F/150-|C, remove the pan
from the heat immediately and immerse the bottom in the
prepared ice bath to stop it from cooking any further.
Do not let the ice water get into the pot.
Once the candy has stopped cooking (look for the bubbles
to stop rising from the bottom of the pan), remove the
pan from the ice water. Now you can begin to dip your
berries. Holding a strawberry by the stem, dip it until
it is almost submerged in the candy. Be careful not to
touch the liquid candy, as it is very hot and can cause
painful burns.
Remove the berry from the candy and allow the excess to
drip off the end.
Turn it a few times to ensure excess candy has dripped
off, then place it on the prepared, oiled baking sheet.
Quickly repeat with remaining berries until they are all
coated in candy.
Allow the candy to set at room temperature.
Serve immediately and enjoy!
NOYE: You're not limited to just strawberries. This
glazing recipe and method can be used to coat other
berries like raspberries as well as orange slices,
grapes, kiwi, and a variety of other fruits.
By Elizabeth LaBau
RECIPE FROM:
https://www.thespruceeats.com
Uncle Dirty Dave's Archives
MMMMM
DD> ... "Men are not against you, they are merely for themselves." -- Gene
DD> Fowler
HT> this is my point of view,
HT> Heike
Have a wonderful new year. And stickkk around. We maybe can learn new
things from each other. Bv)=
... Status Quo: Latin for "The mess we're in."
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