How To make Caramel Bubble Ring
3/4 cup sugar
4 teaspoons ground cinnamon
1/2 cup caramel ice cream topping
2 tablespoons maple syrup
1/3 cup chopped pecans
2 tubes refrigerated breadsticks
(11 ounces each)
1/3 cup butter or margarine :
melted
Combine the sugar and cinnamon; set aside. Combine caramel topping and maple syrup; set aside. Sprinkle half the pecans in a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. Open the tubes of breadstick dough (do not unroll). Cut each into eight slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool for 2 minutes.
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15 Cake Decoration & Plating Hacks to Impress Your Dinner Guests! So Yummy
Practice these 15 amazing cake decoration and plating hacks to impress your dinner guests in the new year! Let us know which hack is your favorite in the comments below! For more plating hacks, cake decoration ideas, and delicious recipes subscribe to So Yummy!
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So Yummy brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking.
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Comment faire un dôme en sucre
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Pour 1 dôme en sucre
INGRÉDIENTS:
Pour le sucre cuit
– 40 g d'eau
– 80 g de sucre
– 40 g de glucose
ÉTAPES:
1) Entourez votre bol de minimum 3 couches de film plastique. Il est important que le film plastique soit résistant à la chaleur du sucre cuit. J'en ai utilisé un pouvant aller au micro-ondes. Etendez bien chaque couche de film pour qu’aucun pli n’apparaisse et que la surface soit bien lisse.
2) Pour le sucre cuit, mettez l'eau, le sucre et le glucose dans un poêlon. Montez le sucre cuit à 150°C, pas plus. Attendez qu'il redescende vers les 115°C avant de l'utiliser. Il sera plus facile à travailler et aura eu le temps de débuller.
3) Graissez le moule que vous utilisez avec un peu d'huile. Ce qui facilitera le démoulage du dôme. J'utilise ici un cercle à entremets de 14 cm de diamètre.
4) Versez la bonne quantité de sucre cuit au milieu du film plastique. Ni trop, ni trop peu. Referez vous à la vidéo. C'est en essayant que vous arriverez à estimer la bonne quantité.
5) Sans tarder, appliquez une pression sur le cercle à entremets et le dôme va se former petit à petit. N'ayez pas peur d'appuyer fort, si le film est résistant il n'y a aucun problème. N'oubliez pas de protéger vos mains contre la chaleur du sucre cuit. Maintenez la pression jusqu'au refroidissement du dôme en sucre. Je soufflais dessus pour accélérer le processus. Si vous avez un ventilateur, je crois que c'est une bonne idée de l'utiliser.
6) Récupérez le dôme en sucre, retirez le film plastique et démoulez. Allez y délicatement pour ne pas casser le dôme, poussez de tous les côtés en même temps.
7) Décorez votre gâteau ????
Musique : Maxzwell - Darlin
Sugar crystals: here's how to make tasty canes
Simple and fun to make at home, here's how to make candy canes to use as candy, lollipops, sweeteners or decoration for cocktails and cakes. It is a chemical experiment that allows the sugar to crystallize around the canes. Sugar crystals are formed by attaching themselves to something and gradually growing from there.
Amazing Caramel Decoration - Dished #Shorts
On today's Dished #shorts we're making an amazing Caramel Decoration
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If you love this how-to-make amazing sugar decoration recipe, let us know what you think in the comments below! #sugardecoreations #dessert #recipes
Ingredients for making Sugar Decoration for Desserts:
1 Cup of sugar
Water
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Chocolate Croissant! #satisfying #stepbystep #madefromscratch #pastrychef #bakery #spring #chocolate
BEST Sticky Toffee Pudding Recipe!
A timeless desert island dessert which is perpetually popular. This version is an ideal family favourite as there is no fussing around with little molds, instead the batter is poured into a big serving dish, baked in the oven, slathered with salted caramel and devoured tableside with vanilla ice cream!
Serves: 6
Ingredients (US & METRIC):
For the pudding:
125g/ 1 stick butter
150g/ ¾ cup light muscovado sugar
1 tbsp golden syrup
1 tbsp black treacle
2 large free range eggs
1 tsp vanilla extract
150g/ 1 ¼ cup self-raising flour
150g/ 5 oz medjool dates, chopped
2 tsp bicarbonate soda
Tub of vanilla ice cream, to serve
For the sauce:
100g/ ¾ stick unsalted butter
150g/ ¾ cup dark muscovado sugar
3 tbsp golden syrup
150ml/ ⅔ cup double cream
1 tsp vanilla extract
Generous pinch sea salt
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