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Prevents crystallization — pecan pie, caramels, candy making
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Dark robust maple — bold flavor for baking, glazes, marinades
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Light brown sugar — chocolate chip cookies, brown butter, sauces
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Prevents crystallization — pecan pie, caramels, candy making
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Dark robust maple — bold flavor for baking, glazes, marinades
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Light brown sugar — chocolate chip cookies, brown butter, sauces
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keep freshly-popped corn warm in large baking pan in 200f oven. combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. bring to boil, stirring constantly. cook to 250f without stirring. remove from heat. after boiling action ceases, add flavoring and color. add soda and stir in quickly but thoroughly. pour at once while foamy over warm popcorn; mix gently to coat corn. shape into balls or spread onto cookie sheet and break into pieces when cool.