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.
http://home.sprynet.com/sprynet/jmjohnsn Recipes, travel, computers, kids, books & lots more
How To make Caramel Bubble Ring's Videos
Bonbons with a golden ring design
Learn how to make bonbons with a golden ring design, right now. These bonbons are absolutely beautifull. And the best is, this bonbons with a golden ring design, are easy to do, if you follow my steps. Remember to watch all my videos on bonbons! There is a lot about deigns, tempering chocolate and cocoa butter. How to use a spray gun and much more. So before asking too many questions. Please watch my videos first. And remember to subscribe. Thank you.
NO FAIL- 2 INGREDIENT CARAMEL APPLES | Perfect Caramel Apples Every Time!
Ever wondered how to achieve perfect, Caramel Apples every time? This recipe is NO-FAIL, 2 Ingredients, and made with a Soft Caramel! It is amazing for Bubble-Free results- If you are a fan of Soft, delicious Caramel, want to prevent bubbles or caramel from slipping off your apple, this method is for you! Follow this video step-by-step as your guide for perfect caramel apples every time (I don't recommend any substitutions)
________________________________________________________________________
???? Hello and Welcome ! Subscribe to see more of Treat Tutorials every week- Cristina????
FOLLOW me to become friends & see exclusive recipe content:
Instagram-
LIKE us on Facebook-
???? Head to my Amazon Store to get the go-to supplies I frequently use on all of my Treats :
???? Supplies in this video
La Lechera Dulce de Leche
Candy Apple Boxes for packaging:
Candy Apple Sticks:
Gold Straw Covers:
Infrared Thermometer:
Merckens White Chocolate Wafers:
Colour Mill Baby Pink:
Clear Candy Apple Boxes:
Shimmer Jimmies Sprinkles:
Gold Coarse Sanding Sugar:
Clear Display Stands:
Mini Round Cake Boards:
________________________________________________
Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting Sugar Magic by Cristina so I can continue to provide you with free content every week!
Salted Caramel and Cinnamon Popcorn | Waitrose & Partners
Claire from the Waitrose Cookery School shows you how to make delicious popcorn - a great homemade gift or perfect for a cosy night in. See full recipe |
Waitrose TV YouTube channel |
Twitter |
Facebook |
Pinterest |
More great recipes, ideas and groceries |
Christmas recipes and ideas |
BLOWING THE SUGAR | Reynold Poernomo - Apple Pie
Amazing dish from Reynold Dessert King Poernomo.
The name of this dish is Apple Pie. This is Episode 25 from MasterChef Back to Win Season 12. Enjoy the Dish.
Dont Forget Subscribe my channel, and i will upload this from Reynold Dessert King Poernomo.
Dont forget Subscribe : MasterChef Australia
Dont forget always watching on EndemolShine Australia
#ReynoldPoernomo #MasterChef #ApplePie
How to Make Strawberry Lollipops
This was good, but it's not better than the mango/chamoy/tajin one we made earlier :) #shorts
RECIPES on my Discord:
Hit me up on TikTok for different and more recipes. Scroll down!:
Join me on Twitch, streaming every night:
Instagram: @Golden.Gully
Twitter: @Gully_Golden
Audio: Home
How to Make Glass Sugar Dome
A step-by-step tutorial video on making the superfine, glass-like edible sugar domes with cling film, as seen in my Christmas Bauble Cake, and famously in Amaury Guichon's Compass Cake. This technique was originally created by JF Deguignet. The how-to shows cooking sugar, glucose and water along with the technique and specific temperature for creating a very fine, glasslike sugar dome with cling film for desserts, cakes and pastry.
REMEMBER! This is a fiddly and tricky technique, if you're a novice, it may take quite a few attempts to get right. Precision is key, as much as practise. It took me around 20 attempts to get my first dome when first trying this technique!
Makes 5x 7cm diameter domes
Ingredients
Glucose 50g (2.5tbsp)
Sugar 100g (1/2cup)
Water 50g (3tbsp +1tsp)
Equipment
Digital thermometer (make sure it has an instant read function like this
Plastic cling wrap (I've tried a number of supermarket brands made from ldpe and all worked fine!)
Glass bowl
Plain stainless steel cutters
Small saucepan
Table spoon
Stovetop
These can be made ahead and carefully storied in a sealed container with silica beads to absorb moisture, but should be placed on a dessert close to serving.
PLEASE EXERCISE CAUTION! This technique does involve the handling of sugar above 100*C and appropriate caution should be taken. If you're a novice, I highly recommend taking care with this and having a bowl of iced water nearby, so you can dip your fingers immediately into if you were to come into contact with hot sugar to avoid harm.
Instagram: @philkhoury
© 2020 Philip Khoury. All rights reserved