POMEGRANATE SYRUP OR MOLASSES RECIPE | ALTON BROWN …
Provided by Alton Brown
Categories dessert
Total Time 1 hours 25 minutes
Prep Time 5 minutes
Cook Time 50 minutes
Yield 1 1/2 cups syrup or 1 cup molasses
Number Of Ingredients 3
Steps:
- For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
- For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
OLD-FASHIONED MOLASSES CANDY RECIPE: HOW TO MAKE IT
This hard candy was always the first thing to sell out at fundraisers we held back when I was in high school. I still make the melt-in-your-mouth morsels every Christmas.
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. , Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well., Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.
Nutrition Facts : Calories 202 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 88mg sodium, CarbohydrateContent 47g carbohydrate (39g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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OLD-FASHIONED MOLASSES CANDY RECIPE: HOW TO MAKE IT
This hard candy was always the first thing to sell out at fundraisers we held back when I was in high school. I still make the melt-in-your-mouth morsels every Christmas.
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Reviews 5
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- Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. , Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well., Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.
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