177 sugar hard sweets Recipes

hard-boiled eggs, shelled, onion, sliced in rings, white vinegar, water, sugar, salt, pickling spices , tied in double layer of cheese cloth

hard-cooked eggs, mayonnaise, sugar, cider vinegar, prepared mustard, salt, pepper, paprika and minced fresh parsley

hard-boiled eggs, peeled, mayonnaise , plus, mayonnaise, sugar, cider vinegar, prepared mustard, salt, pepper, paprika (to garnish ), parsley (to garnish )

hard-boiled eggs, mayonnaise, sugar, cider vinegar, prepared mustard, salt, pepper, paprika or minced fresh parsley, for garnishes

ground pork, vine-ripened tomatoes, diced small, yellow bell peppers, diced, pineapple chunks, drained, black beans, drained, whole kernel corn, drained, tomato paste, chopped green onions, chopped baby corn, hard apple cider, garlic, minced, brown sugar, salt, hungarian sweet paprika, ground black pepper, molasses, ground ancho chile pepper, dried sage, curry powder, ground cinnamon, honey, white vinegar

salad macaroni, hard-boiled eggs (chopped ), onion, finely diced, celery ribs, diced small, sweet pepper, seeded and diced small (red or orange), light mayonnaise (do not use miracle whip), sugar, yellow mustard, dill pickle relish (mine had tabasco in it for a kick), white vinegar or 1 tbsp apple cider vinegar, celery seed, salt, paprika (to garnish )

hard-boiled eggs, mayonnaise (good quality mayo, i use hellman s or kraft s) or miracle whip, your choice, sugar, squirt of mustard, dill or sweet relish (more or less, your taste), handful of green onions chopped, fresh chopped parsley or dried parsley, shredded cheese ( i use velvetta), freshly ground black pepper (to taste), salt ( to taste), paprika

bratwurst , cut into bite-sized pieces, sauerkraut, tart apples, cored, peeled and chopped, onion, chopped, brown sugar , packed, caraway seeds, hard rolls, split, garnish: spicy mustard

rules for making sugar syrup, fudge is based on a sugar syrup , which is a solution of sugar in liquid. when making a sugar syrup, whether it is as simple as sugar and water or contains other ingredients, the rules remain the same., always stir sugar and liquid over low heat until the sugar has completely dissolved., if the mixture comes to the boil before all the sugar is dissolved, a crust of sugar crystals, which is hard to get rid of, will form around the edge of the pan., once the sugar has completely dissolved , allow the mixture to come to the boil, and do not stir the mixture, unless specifically instructed to in the recipe. stirring the boiling mixture will cause it to become cloudy and crystallised, which may or may not be desirable, depending on the recipe., using a sugar thermometer, boil the mixture for the full time, as specified in the recipe. because stoves vary so much, as do interpretations of high, medium or low heat, we have given a sugar thermometer reading as an exact gauge. the sugar thermometer should be fixed to the pan before the mixture comes to the boil, as handling the boiling liquid can be very hazardous., when the mercury reaches the temperature called for in the recipe , the fudge is ready. watch the mixture carefully towards the end of the cooking time, as it will burn quickly if left cooking too long., length of time the mixture cooks , and therefore the temperature it reaches in that given time, determines how the mixture will set. sugar thermometers are the simplest, most accurate way of determining when a syrup has reached the desired stage. when the thermometer reaches 115dc (240df), the mixture is at soft-ball stage., worry too much if you don tsp have a sugar thermometer , as fudge is fairly forgiving mixture, unlike hard sweets, for which a sugar thermometer is crucial., way to check for soft-ball stage is to drop a small amount of mixture into very cold water. when rolled between your thumb and index finger, it should form a soft ball., brushing down the sides of the pan with a wet pastry brush dissolves any crystals which have formed on the sides of the pan. it is a good idea to do this if the recipe says to, but don tsp allow to much water to drip into the pan, as this will slow down the cooking process and interfere with the given time., other equipment, heavy-based pans are best for making fudge. because it is a high sugar content, the mixture can catch and burn if the pan has a thin base, such as those on aluminum pans., use a long-handled wooden spoon if the mixture is to be stirred while still hot, as wood will not conduct heat., as soon as the mixture is ready, remove the pan from the heat , place it on a wooden board or heatproof trivet and allow to cool as directed. the pan will be very hot so, if it has a metal handle, use a thick cloth around the handle when moving it., beating the mixture, mixture may be beaten while still hot , or may be asked to wait until has cooled. beating thickens the mixture and causes it to lose its gloss. the recipe will indicate whether to use a wooden spoon or electric beaters - it is not a good idea to use electric beaters in a very hot mixture. there is usually a fine line between the mixture reaching the desired consistency and being too firm and dry to spread into the tin, so watch it carefully as you work., warning, take great care with every step of the procedure, as hot sugar syrup is very dangerous, and heat will transfer to any heat-conducting equipment it comes in contact with. keep children well away from the hot mixture., always use a long-handled wooden spoon for stirring., if you do get burnt , hold the afflicted area under cold water to wash off the syrup and then keep the burn immersed in cold water for about 10 minutes.

mayonnaise, ground mustard, sugar, salt, pepper, diced cooked salad potatoes, frozen peas, thawed, chopped sweet pickles, hard-cooked egg, chopped, shredded lettuce

frozen peas , rinsed in hot water, sweet pickles , chips, chopped, diced red bell pepper, diced celery, hard-boiled eggs, sliced, chopped onion, cubed american cheese, mayonnaise, sugar, chopped sweet pickle , chips, diced red bell pepper

nonstick vegetable oil spray, onion, finely chopped, sugar, hard-boiled eggs, peeled, low-fat mayonnaise, sweet pickle relish, brick neufchatel cheese (reduced-fat cream cheese), room temperature, milk, caviar (preferably 2 or more colors ), lemon slices, chopped parsley, assorted crackers

peeled cut potatoes, white vinegar, mustard, brown sugar, hard-boiled eggs, diced, onion, minced, pickle relish, sweet & dill, celery, carrot, miracle whip

apples (ripe, hard sweet ), vinegar, sugar, mace, whole allspice, mustard seeds, pepper, salt

hard apple cider or 2 (12 oz) bottles hard pear cider, table salt, light brown sugar, dried rosemary, dried sage, dried thyme, fennel seed, black peppercorns, bay leaves, ice water, center-cut pork loin, with bones (6 ribs), white-fleshed sweet potatoes, peeled and cut into 1-inch chunks, golden delicious apples, peeled, cored , and cut lengthwise into sixths, vegetable oil, salt, fresh ground black pepper, chopped fresh rosemary, unsalted butter, all-purpose flour, hard apple cider or 1 cup hard pear cider, chicken stock

chicken breasts or 500 g chicken fillets, egg, plain flour, soy sauce, sugar, rice vinegar, gingerroot, finle sliced onion, hard-boiled eggs, mayonnaise, tomato sauce

eggs, sugar, half and half, raisin bread crusts removed, apple butter ; can sub fig jam or orange marmalade, even cream cheese, vanilla extract, hard sauce, sugar, butter, sweet sherry (or sweet marsala in a pinch)

chocolate wafer crumbs (finely crushed ), melted butter, sugar, semi-sweet chocolate chips, whipping cream , unwhipped, powdered sugar (can use less if desired), cream cheese, softened, peppermint extract, cream (measure out 1-1/2 cups after whipping), coarsely chopped candy cane (or can use hard crushed peppermint candies)