COPPER POT FOR CANDY MAKING RECIPES
CLEAR TOY CANDY – A COALCRACKER IN THE KITCHEN
Steps:
- Lay molds on flat surface.
- Lubricate lightly by brushing with olive oil.
- Use clamps or heavy rubber bands to secure mold halves together.
- Combine sugar, water, and corn syrup in a sauce pan large enough to allow boiling of the syrup.
- Attach a candy thermometer to the side of the pan, without touching the pan's bottom. Stir to get sugar dissolved and to prevent scorching stopping the stirring once the mixture comes to a boil.
- DO NOT STIR and bring the mixture up to 260F degrees.
- At this point, add several drops of candy colorant, if desired. Still DO NOT STIR. Boiling will distribute the colorant naturally. (Stirring at any point in the process can cloud the candy.) Adding no color will make yellow candy.
- Bring up to 300F degrees.
- Remove from heat. - CAUTION - The mixture is EXTREMELY HOT! Handle with utmost care!!
- CAREFULLY pour into molds that have been prepared ahead. TIP: Sit the molds on a baking sheet with low sides to catch and drips, spills, or overflow of the hot syrup..
- Remove from molds when the candy gets hard by removing the bands holding the mold pieces together and using the tip of a knife to loosen the candy if necessary. it does not take long for the candy to harden; from a few minutes up depending on the size of the mold.
- Wipe off any excess olive oil with a lint free cotton kitchen towel..
- Trim any sharp edges with a rasp or knife.
21 WAYS TO COOK A PERFECT PORK SHOULDER IN THE INSTANT POT ...
This Instant Pot recipe for tender pork butt comes from Daniel Shumski, author of the cookbook "[How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook](https://www.howtoinstantpot.com/)." In this easy pork recipe, you'll take advantage of store-bought sauce and, of course, the electric pressure cooker to get your main course prepared in 10 minutes flat (hello, weeknight meal!). Using an electric pressure cooker helps bring the cook time for the pork shoulder down to 45 minutes — a far cry from the usual 3-4 hour cooking time of your average pulled pork recipe. This simple pressure cooker recipe is a great starter recipe for first-time Instant Pot users, as it requires minimal prep and leaves you plenty of room to make the recipe your own: choose a gluten-free sauce (check that it contains tamari instead of soy sauce), swap out the chives for green onions, serve mixed with Chinese vegetables sauteed in sesame oil for a low-carb meal, stir pork chunks into soup, or spoon over brown rice for a hearty rice bowl ... use your imagination to customize it to your own tastes and dietary needs. The recipe is a Yummly original created by [Daniel Shumski](https://www.yummly.com/dish/author/Daniel%20Shumski). **Cooking Tip:** After the pork is done cooking, place any extra cooking liquid left in the pot in the refrigerator overnight. Remove and discard the fat that solidifies atop the cooking liquid and use the remaining liquid as a broth for serving udon noodles or to season a stove top stir-fry. (It's particularly good for adding a punch of umami to vegetable and tofu stir-fries.) The liquid can be placed in a zip-top bag and frozen for up to three months.
Provided by Yummly
Categories Side Dishes Main Dishes
Total Time 1 hours 20 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Place the onions in the inner pot, sprinkle the salt and pepper over them, and add the water.
- Place the pork on top of the onions and drizzle it with the sauce.
- Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Set the time to 45 minutes.
- When the cooking cycle ends, press Cancel. Allow the appliance to cool and pressure release naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
- Remove the lid. Use tongs to remove the pork from the inner pot and serve it with the sauce drizzled over it, accompanied by rice and garnished with sesame seeds and chopped chives.
Nutrition Facts : Calories 300 calories, CarbohydrateContent 15 grams, CholesterolContent 100 milligrams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 32 grams, SaturatedFatContent 3 grams, SodiumContent 690 milligrams, SugarContent 6 grams
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