23 candied sweet corn syrup brown sugar Recipes

crispix cereal, cheerios toasted oat cereal, lightly salted peanuts, broken pretzels, m & s plain chocolate candy, light corn syrup, brown sugar, butter, vanilla

sweet potatoes, drained, brown sugar (i use dark ), butter or 2 tbsp margarine, dark corn syrup

sweet potatoes, peeled and chopped into about 1-1/2-inch cubes (or may be sliced into wedges), salt, butter, brown sugar , packed, ground cinnamon, corn syrup

brown sugar, corn syrup, butter, cubed, all-purpose flour, ground cinnamon, ground ginger, salt, waxed paper and parchment paper, butterscotch candies, crushed, water, red and green paste food coloring, new paintbrush, sugar, meringue powder, cream of tartar, water, pastry tips-round tips #4 and #2, star tip #14, gold dragee , edible glitter, cardboard cake circle (8 inches), frosted bite-size shredded wheat, peppermint candy sticks, small jelly beans, milk chocolate m&m, miniature candy canes, jumbo heart sprinkles, jumbo gumdrops, red licorice, butterscotch candies, pretzel rods and jumbo peppermint stick

brown sugar, light corn syrup, jif crunchy peanut butter, slightly crushed corn flakes, rice krispies, milk chocolate chips, semi-sweet chocolate chips, shortening, candy sprinkles, green tinted coconut , if desired

margarine, sugar, brown sugar, eggs, light corn syrup, crunchy peanut butter, flour, baking soda, rolled oats, semi-sweet chocolate chips, m & s plain chocolate candy, m & s peanut chocolate candies

eggs, brown sugar , firmly packed, white sugar, vanilla, corn syrup or 1 tbsp golden syrup, baking soda, margarine, softened, peanut butter, semi-sweet chocolate chips, m & s plain chocolate candy, quick oatmeal

butter (softened ), sugar, brown sugar, eggs, peanut butter, light corn syrup, vanilla, oats, baking soda, salt, m & s plain chocolate candy, semi-sweet chocolate chips

sweet potatoes, peeled, brown sugar, ground cinnamon, butter, cubed, corn syrup

sweet potatoes, brown sugar, sugar, all-purpose flour, salt, water, butter or margarine, melted, corn syrup, vanilla extract

sweet potatoes (about 1 1/2 lb), unsalted butter, eggs, heavy cream, light brown sugar, light corn syrup, pure vanilla extract, grated orange zest, ground cinnamon, fine salt, freshly grated nutmeg, ground ginger, all-purpose flour, sugar, fine salt, non-hydrogenated shortening, cold unsalted butter, diced (1 stick), egg yolk, cider or white wine vinegar, whipping cream, whiskey , rye or bourbon, candied pecans, homemade or store bought , recipe follows, candied pecans, egg white, sugar, ground cinnamon, pecan pieces

light brown sugar , packed, corn syrup, butter, pared , cooked sweet potatoes (or 1 1 lb can), heavy skillet

sweet potatoes), peeled and cut to large bite-sized pieces, orange juice, light corn syrup, ground cinnamon, ground nutmeg, vanilla extract, lemon zest, flour, light brown sugar , packed, granulated sugar

sweet potato, about 3/4 lb, rinsed and patted dry, heavy cream, light brown sugar, dark corn syrup, unsalted butter, water, apple cider vinegar, kentucky bourbon, chopped shallots, fresh cracked black pepper, allspice, salt, vegetable oil, thick) ham steaks , about 3/4 lb each, heads bibb lettuce , split lengthwise, gently washed to keep the leaves attached to the stems, and patted dry, candied pecans , recipe follows, unsalted butter, pecan halves, light brown sugar

sweet potatoes, peeled & cut into chunky cubes, butter, melted, vanilla extract, orange juice, cinnamon, nutmeg, brown sugar, corn starch, honey, corn syrup (dark or light ), maple syrup, bourbon, pineapple chunks or tidbits, drained (add the juice to the previous items), pecans, chopped coarsely, marshmallows (optional topping )

all-purpose flour, sugar, fine salt, non-hydrogenated shortening, cold unsalted butter, diced (1 stick), egg yolk, cider or white wine vinegar, sweet medium potatoes (about 1 1/2 lb), roasted fork tender, unsalted butter, eggs, heavy cream, light brown sugar, light corn syrup, pure vanilla extract, grated orange zest, ground cinnamon, fine salt, freshly grated nutmeg, ground ginger, whipping cream, whiskey , rye or bourbon, candied pecans, homemade or store bought (see recipe below ), egg white, sugar, ground cinnamon, whole pecans

all-purpose flour, chilled unsalted butter, light brown sugar , firmly packed, unsalted butter, room temperature, dark brown sugar , firmly packed, honey, maple syrup or 2 tbsp corn syrup, heavy cream, pecans or 1 1/2 cups walnuts, chopped, semi-sweet chocolate chips

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.