candy thermometer

Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges recipe | Epicurious.com

fennel seeds

pork tenderloin

fennel bulbs, trimmed, reserving fronds

olive oil

garlic cloves, smashed

dry white wine

chicken broth

unsalted butter,

lemon juice,

How To Temper Chocolate Recipe | Epicurious.Com

chocolate

French Buttercream recipe | Epicurious.com

water

sugar

corn syrup

cream of tartar

xanthan gum

butter,

A recipe for the classic French dish. Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.

Country Pâté (Pâté de Campagne)

Cognac

unsalted butter

onion

pork

bacon (8

bacon

garlic cloves, pressed

salt

thyme

allspice

black pepper

eggs,

whipping cream

ham steak,

Coarse sea salt

Cornichons*

Dijon mustard

Serve at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.

Epicurious

Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.

Melt butter in heavy medium skillet over medium heat. Add onion and saut&é until soft and translucent but not brown, about 8 minutes.

Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended.

Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.

Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.

Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.

Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. Do Ahead Can be made 4 days ahead.

Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.

Tiny French pickles; available at specialty foods stores.

The curd needs to chill overnight, so prepare it one day ahead.

Lime Curd

lime juice

lime peel

Place fine strainer over medium glass bowl. Melt butter in heavy medium saucepan over medium-low heat. Remove from heat. Add sugar, lime juice, lime peel, and salt; whisk to blend. Add yolks and whisk until smooth. Return saucepan to medium heat and whisk constantly until curd thickens slightly and leaves path on back of spoon when finger is drawn across and instant-read thermometer inserted into curd registers 165°F (do not boil), 10 to 12 minutes (mixture will not be as thick as traditional curd but will resemble slightly thickened sauce). Pour curd into prepared strainer; discard solids in strainer. Place plastic wrap directly onto surface of curd and chill overnight. DO AHEAD: Can be made 1 week ahead. Cover and keep chilled.

Pecan brittle recipe is the perfect candy treat for the holidays with a sweet buttery flavor. The brittle recipe, made with only a few ingredients adds a fun dish to your dessert table.

Easy Pecan Brittle Recipe

pecans

butter

Tablespoon baking soda

Grease a cookie sheet and set it aside.

Add the sugar and light corn syrup to...

Add the sugar and light corn syrup to a medium to large saucepan and mix. Turn the burner on medium-high heat.

Next, add the chopped pecans, water, and salt...

Next, add the chopped pecans, water, and salt and stir to coat.

Place the candy thermometer into the pan and...

Place the candy thermometer into the pan and cook until the thermometer reaches 275-degrees, stirring often.

Once the thermometer reaches 275-degrees, remove it from...

Once the thermometer reaches 275-degrees, remove it from the pan, remove the pan from on top of the burner, and stir in the butter until melted.

Add the baking soda and mix well (it...

Add the baking soda and mix well (it will foam up some).

Quickly pour the pecan brittle onto the prepared...

Quickly pour the pecan brittle onto the prepared cookie sheet and spread it out.

Allow the pecan brittle to cool for at...

Allow the pecan brittle to cool for at least one hour. (It will smooth out and get shiny as it cools).

Break the pecan brittle into pieces.

https://mediavine-res.cloudinary.com/video/upload/hznjyvbvi8vrbwgdcjee.mp4

Pecan brittle recipe is the perfect candy treat for the holidays with a deep buttery flavor. The brittle recipe, made with only a few ingredients adds a fun dish to your dessert table.

Easy maple walnut fudge recipe is perfect for the Thanksgiving and Christmas holidays. The traditional fudge recipe is made with pure maple syrup and features plenty of flavor.

Easy Maple Walnut Fudge Recipe

salted butter

white sugar

maple syrup

condensed milk

white chocolate chips

marshmallow cream

vanilla extract

walnuts, chopped

Add the butter to a large saucepan and...

Add the butter to a large saucepan and melt on medium high heat.

Next, add the sugar, maple syrup, and sweetened...

Next, add the sugar, maple syrup, and sweetened condensed milk and mix well.

Bring the ingredients to a full rolling boil,...

Bring the ingredients to a full rolling boil, place the thermometer in the pan, and cook until the mixture reaches 234-degrees.

Take the saucepan off the burner and mix...

Take the saucepan off the burner and mix in the marshmallow cream until it melts.

Add the white chocolate chips and mix until...

Add the white chocolate chips and mix until melted.

Next, add the vanilla extract and mix.

Finally, add the chopped walnuts and mix well....

Finally, add the chopped walnuts and mix well. Pour into a 9" x 13" inch casserole dish lined with parchment paper.

Sprinkle some more walnuts on top of fudge...

Sprinkle some more walnuts on top of fudge and allow the fudge to set up for at least two hours.

https://mediavine-res.cloudinary.com/video/upload/xskpq2dsfyp87r9eld62.mp4

Maple candy is a sweet and indulgent treat made from pure maple syrup. Boiled to a high temperature, stirred continuously and then poured into molds, it has a rich, earthy flavor and a smooth, creamy texture that's hard to resist.

Maple Syrup Candy

Maple Syrup

Before you start making maple candy, it's important to calibrate your thermometer.

Insert the thermometer into the boiling water.

In a large and heavy-bottomed pan, pour the maple syrup.

Heat the maple syrup to 243-244°F, which is 32°F above the boiling point of water. Remember to check the boiling water temperature beforehand to ensure accuracy.
<

id="instruction-step-8">3. While it's heating, prepare your molds or a baking sheet lined with parchment paper.
<

id="instruction-step-9">4. Remove the pan from heat and let the mixture cool down to 185°F.

id="instruction-step-10">5. Start mixing the mixture for about two minutes until the color becomes lighter before.

id="instruction-step-11">6. Quickly pour the mixture into candy molds or onto a baking sheet lined with parchment paper.

id="instruction-step-12">7. If done correctly, it will take about 10 minutes for the candy to harden. Then, remove the candy from the molds or break it into pieces if you used a baking sheet.

id="instruction-step-13">8. Share &amp; enjoy 🙂 

This maple candy recipe is a delightful and simple way to create irresistible treats using the natural sweetness of maple syrup—thanks for sharing!

These melt in your mouth! During Maple Season, they are a must :)

https://www.youtube.com/watch?v=sUaRqzrFWQM

Maple candy is a sweet and indulgent treat made from pure maple syrup. Boiled to a high temperature, stirred continuously and then poured into molds, it has a rich, earthy flavor and a smooth, creamy texture that's hard to resist. 

Like and subscribe for more great content! ❤️

📖 RECIPE → https://whippedfood.com/maple-syrup-candy/

Ingredients
2 cups - 625g Maple Syrup

Instructions

Calibration

1. Before you start making maple candy, it's important to calibrate your thermometer.
2. Boil water in a pot.
3. Insert the thermometer into the boiling water.
4. Note the temperature reading. It should be around 212°F

Maple Syrup Candy

1. In a large and heavy-bottomed pan, pour the maple syrup.
2. Heat the maple syrup to 243-244°F, which is 32°F above the boiling point of water. Remember to check the boiling water temperature beforehand to ensure accuracy.
3. While it's heating, prepare your molds or a baking sheet lined with parchment paper.
4. Remove the pan from heat and let the mixture cool down to 185°F.
5. Start mixing the mixture for about two minutes until the color becomes lighter before.
6. Quickly pour the mixture into candy molds or onto a baking sheet lined with parchment paper.
7. If done correctly, it will take about 10 minutes for the candy to harden. Then, remove the candy from the molds or break it into pieces if you used a baking sheet.
8. Share & enjoy :) 

0:00  Maple Candy Intro
0:16 Calibration
0:39 Maple Candy
2:04 Maple Candy Outro

 
See you next week!
Sandrine ❤️

#maple #candy #whipped

Maple Syrup Candy Recipe | Enjoy the Richness of Pure Maple Syrup!

Use any combination of vegetables for tempura—the list is as long as the vegetables available at your market.

Vegetable Tempura

dashi

soy sauce

mirin

ginger (about 1 ounce), peeled

ice cubes

cake flour

vegetables,

vegetable oil

sesame oil

Chopsticks,

Use any combination of vegetables for tempura, including lotus root, broccoli, kabocha squash, pumpkin, eggplant, sweet potato, shiitake and any other mushrooms, carrot, zucchini, okra, broccoli, peppers, and asparagus—the list is as long as the vegetables available at your market. You can also use tender leaves like shiso. With leaves, batter only one side and fry quickly for about 30 seconds.

Combine the dashi, soy sauce, and mirin in a small saucepan. Place over medium heat. As soon as the dipping sauce comes to a boil, turn off the heat.

Combine the yolks and water in a bowl, mixing until they’re incorporated, then add the ice cubes (the “wet” part of the batter). In another bowl or container, add the flour (the “dry” part of the batter).

When you’re almost ready to cook the tempura, reheat dipping sauce over low heat. Grate the daikon on the coarsest side of a box grater. Squeeze out excess liquid and set aside. Grate the ginger finely and set aside. Keep the sauce warm while you prepare a tempura cooking station.

To prepare a tempura cooking station, beside your burner, arrange the vegetables, a plate with the ½ cup of cake flour, and the wet and dry parts of the batter. Also, ready a tray lined with paper towels or newspaper to absorb the excess oil from the cooked vegetables, and the tools you’ll need: chopsticks, a metal strainer, and a candy thermometer, if you have one. Place a cooking vessel on the burner; use one with a uniform size to heat oil evenly, like a large cast-iron skillet or Dutch oven (don’t use a wok). Add the vegetable oil and sesame oil.

Heat the oil to 360°F over high heat. When the oil has reached 360°F, prepare to cook the vegetables in batches. Be careful not to overfill the skillet, which will lower the cooking temperature; use, at most, half of the surface area of the oil to cook. While the tempura is cooking, check the oil temperature with a candy thermometer. Regulate the heat to maintain a constant 360°F oil temperature. If the oil is too hot, the tempura will burn; if too low, the tempura will come out soggy and greasy.

When you’re ready to cook the tempura, quickly add the flour (the “dry”) to the liquid (the “wet”), in one shot. Hold 4 chopsticks together, the tips pointed down, like you’re grabbing a bottle. Stab at the batter with the chopsticks, mashing down again and again to combine the dry and wet parts. Do not stir; you barely want to mix the batter. Mix for about 30 seconds, or until the batter becomes loose and liquidy, with the consistency of heavy cream. It should be lumpy, with visible gobs of dry flour floating in the liquid, and with unmixed flour sticking to the sides of the bowl. Remember, if you overmix the batter, you’ll ruin it.

Lightly dredge the vegetables in the reserved cake flour, then dip into the batter. Immediately lay the vegetables in the hot oil. Working in batches, deep-fry the harder vegetables like sweet potato, carrot, or lotus root first, for about 3 minutes, until the vegetables turn golden brown. Transfer the vegetables to the prepared tray to drain excess oil. Repeat with the other vegetables. Cook softer vegetables like asparagus, broccoli, and pumpkin for about 2 minutes. For shiso leaves, dredge only one side of the leaf with flour, and cook for about 1 minute.

Serve the vegetable tempura with the grated daikon and ginger on the side of the warmed dipping sauce. When you’re ready to eat, add the daikon and ginger to the dipping sauce and dip the tempura into it.

Top 9 candy thermometer recipes from across the web

The most viewed candy thermometer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fennel-Rubbed Pork Tenderloin with ...

How To Temper Chocolate Recipe | Ep...

French Buttercream recipe | Epicuri...

Country Pâté (Pâté de Campagne)

Easy Pecan Brittle Recipe

Easy Maple Walnut Fudge Recipe

Maple Syrup Candy

Vegetable Tempura

Top 9 candy thermometer recipes from across the web

The most viewed candy thermometer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fennel-Rubbed Pork Tenderloin with ...

How To Temper Chocolate Recipe | Ep...

French Buttercream recipe | Epicuri...

Country Pâté (Pâté de Campagne)

Easy Pecan Brittle Recipe

Easy Maple Walnut Fudge Recipe

Maple Syrup Candy

Vegetable Tempura

The most viewed candy thermometer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine