STEWED FIGS RECIPE RECIPES
RAS EL HANOUT RECIPE | EPICURIOUS
This vibrant Moroccan spice blend includes cumin, ginger, cinnamon, coriander, and allspice—it's an excellent addition to lamb burgers or roasted chicken.
Provided by EPICURIOUS.COM
Yield Makes about 3 tablespoons
Number Of Ingredients 9
Steps:
- In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.
PULL CANDY RECIPE - MAKING CANDY THE OLD FASHIONED WAY
Steps:
- You will need a candy thermometer for this recipe.
- 1. Stir together the sugar, water and vinegar in a heavy saucepan. Clip on candy thermometer and don’t let it touch the bottom of the cooking pan.
- 2. Heat the sugar syrup until the candy thermometer reaches the hard ball stage or 260-265 degrees. Don’t stir while it is cooking.
- 3. Slowly pour the syrup onto a buttered surface like a large cutting board. Be very careful — this is a molten mass of hot syrup. DO NOT scrape bowl. Just let whatever candy comes out, come out. Allow candy to cool for a few minutes.
- 4. As soon as the syrup is slightly cooled, scrape it into a large ball. If you are going to add any flavorings like vanilla or peppermint, now is the time to do this. Flip the ball of candy over several times using some sort of scraper like a candy scraper.
- 5. When it is cool enough to handle, gather the ball of candy into your well-greased hands and pull the candy using both hands until you have reached as far as you can. Fold the pulled part over and repeat. Do this for about 4-5 minutes or until the candy is getting stiff and has turned a beautiful white color.
- 6. Once this happens, pull out a long rope of candy about 1/2" thick. You can twist this if you want a twisted look for your candy. Lay it out on waxed paper to cool.
- 7. When it has thoroughly cooled, break it into 1 1/2 ” pieces. Wrap each piece of candy in waxed paper and store in airtight container. If candy is sticky, store it in the refrigerator.
Nutrition Facts : Calories 62 kcal, CarbohydrateContent 16 g, SugarContent 15 g, ServingSize 1 serving
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RAS EL HANOUT RECIPE | EPICURIOUS
This vibrant Moroccan spice blend includes cumin, ginger, cinnamon, coriander, and allspice—it's an excellent addition to lamb burgers or roasted chicken.
From epicurious.com
Reviews 4.0
From epicurious.com
Reviews 4.0
- In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.
See details
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