SPONGE CANDY
Make and share this Sponge Candy recipe from Food.com.
Provided by Alia55
Categories Candy
Time 40m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- In a large, heavy saucepan, combine sugar, corn syrup and vanilla.
- Bring to boil over medium heat, stirring until sugar dissolves.
- Cook, without stirring, to 290-300°F.
- Remove from heat.
- Quickly stir in baking soda.
- Mix well.
- Turn into a deep, buttered 9 x 13-inch pan.
- Cool, then break into pieces.
- Dip into melted chocolate.
OLD FASHIONED SPONGE CANDY
Make and share this Old Fashioned Sponge Candy recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 28m
Yield 1/2 pound
Number Of Ingredients 4
Steps:
- line the bottom and sides of a 9x9" square pan -- with aluminum foil -- butter foil and set aside.
- combine sugar, vinegar and corn syrup in a heavy pan --
- stir once over medium heat till sugar dissolves --
- heat until mixture reaches the hard crack stage or 290*-310* on candy thermometer.
- remove from heat, carefully stir in baking soda.mixture will foam quite high --
- pour mixture into prepared pans, set aside at room temperature until firm --
- invert pan to remove candy.
- peel foil off and break candy into small pieces --
- store in an airtight container at room temperature -- .
Nutrition Facts : Calories 3296.5, Sodium 7528.2, Carbohydrate 871.4, Sugar 563.2
MAPLE SPONGE CANDY
Make and share this Maple Sponge Candy recipe from Food.com.
Provided by Alia55
Categories Candy
Time 30m
Yield 30 serving(s)
Number Of Ingredients 4
Steps:
- Butter a 9 x 9-inch pan and set aside.
- In a heavy 2-quart saucepan, combine the syrup, sugar and vinegar.
- Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
- Continue cooking without stirring until a candy thermometer reads 300°F Remove from heat and quickly stir in the soda; mix well.
- Pour into prepared pan. Do not spread.
- Cool and break into pieces.
Nutrition Facts : Calories 40.3, Sodium 85.2, Carbohydrate 10.4, Sugar 9.7
RASAGULLA(SWEET MILK BALLS)
Its the most easiest recipe I have ever made. You can have it like a snack or desert both,and the most important thing is ,that you do not intake much of calories as expected from any other desert. This come out to be perfect every time I make.In our country Like India se simply use fresh milk from the cow-man.No need to use any kind of cream separately
Provided by sharda
Categories Dessert
Time 1h30m
Yield 2 sweet balls, 4 serving(s)
Number Of Ingredients 6
Steps:
- mix both type of milk and spoil it with the lemon juice.
- drain out the water from it and put the milk consistency in a cheese cloth.
- press the milk consistency in the cheese cloth with some heavy weight,so that all the remaining water comes out completely.
- it will take about 45 minuts.
- take out the milk consistency and rub finely with your hand or in a powerfull morter mixer.As fine as you can.
- make samll walnut size round balls.
- FOR SUGAR SYRUP.
- in a pressure cooker or in a large pan mix the sugar and water and allow to just boil.
- when the syrup starts boiling ,drop in the balls.
- if you are making in a pressure cooker close the lid and allow to cook for 15 minutes under medium heat.Do not allow the pressure cooker to whistle .So keep the flame of gas on medium.
- if you are making in a sauce pan ,drop in the balls when the syrup boils and simmer it for about 25 minuts on medium flame of gas.
- allow to cool it completely.
- when it is cold enough mix the rose syrup and put the milk balls in the fridge .
- It remains fresh for 1 week.
- NOTE:- IF YOU GET FRESH MILK ,YOU CAN AVOID USING ANY KIND OF CREAM OR HALF AND HALF.BUT IN USA FRESH MILK IS IMPOSSIBLE TO FIND.
Nutrition Facts : Calories 557.5, Fat 18.4, SaturatedFat 11.1, Cholesterol 58, Sodium 139.7, Carbohydrate 90.9, Fiber 0.1, Sugar 88.2, Protein 10.6
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