lumicero/recipes-ing2inst huggingface dataset:
Title: Papa's Apple Pound Cake
Ingredients:
- 1/3 raisins
- 1 dark rum
- 2 1/2 dark rum
- 2 fuji apples
- 1 all-purpose flour
- 3 all-purpose flour
- 1/4 baking powder
- 8 1/2 unsalted butter
- 1 1/2 confectioners' sugar
- 3 eggs
- 4
Instructions:
1. Center a rack in the oven and pre-heat the oven to 350°F.
2. Butter and flour an 8" x 4" x 2 and 1/2" loaf pan and fit a piece of parchment paper across the bottom of the pan, allowing an extra inch or two to drape over the opposite ends (this will allow for easy removal of the cake).
3. Plump the raisins in a little boiling water, drain them well and place them to soak with a tablespoon of the rum.
4. Cut one apple into 12 wedges and set aside.
5. Cut the other apple into 8 wedges and then cut each of the 8 wedges in half crosswise and set aside.
6. Sift together the flour and baking powderand set aside.
7. In a mixing bowl, beat the butter until it is smooth.
8. Slowly add one cup of the sugar and beat until creamy.
9. Add the eggs one at a time, beating until mixture is well belnded.
10. Fold the sifter flour mixture into the egg mixture just until blended.
11. Fold the rasins into the batter.
12. Spoon half the batter into the prepared pan and smooth the top.
13. Lay the 12 apple wedges down the center of the pan so that their sides touch and the domed side of each wedge is on top (there will be a thin strip of exposed batter on each side).
14. Spoon the rest of the batter over and around the apples and again smooth the top.
15. Arrange the halved apple slices in a single row along each long side of the pan, pressing the center cut sides of the apples against the sides of the pan.
16. There will be two rows of apple slices, with their points towards the center of the pan, and exposed batter in the center.
17. Gently push the apples into the batter, leaving the top of the apples exposed (mixture in the center of the pan will be slightly shallower than the sides).
18. Let rest for ten minutes.
19. Place pan in the oven and bake for ten minutes; using a sharp knife cut a slit down the center of the batter to help it rise evenly.
20. Continue to bake until a knife inserted in the center comes out clean (another 40 to 50 minutes).
21. Remove cake from oven and turn off oven.
22. Gently brush the warm apricot jam over the hot cake and allow glaze to dry for five minutes.
23. While the glaze is drying, combine the 2 and 1/2 teaspoons of rum and the 1/3 cup of confectioners' sugar in a small pan and warm over low heat, stirring until the icing is smooth.
24. Brush the icing over the dried apricot glaze and return the cake, in its pan to the still warm oven just until the rum icing is dry--about two minutes.
25. Place the cake, in its pan, on a rack until it cools to room temperature (keeping it in its pan will keep the cake moist).
26. To remove the cake from the pan, lift it by the edges of the parchment paper, carefully remove the paper, and transfer to a platter.
Title: Butterflies are Free
Ingredients:
- 12 sugar
- 3 toasted sesame seeds
- 1/2
- 1
Instructions:
1. Cut egg roll wrappers in half.
2. Place 2 wrappers on top of each other.
3. Cut a 3 1/2 " long slit in the centre of each.
4. You make the butterflies by lifting one end and placing it through the centre cut and flipping over to the other side. Don't pull all the way through or you'll have to start over.
5. Deep fry the butterflies in hot oil over medium high heat until golden brown.
6. Drain and set aside.
7. Make the syrup by combining the sugar and 1 1/2 tbsp oil and heating it in a heavy skillet over medium low heat until the sugar is completely dissolved. Keep hot.
8. Coat the fried butterflies with hot, running syrup by placing the butterflies in the skillet and turning them until coated.
9. Sprinkle with sesame seeds, if using.
10. Note: You could use powdered sugar rather than syrup.
Title: Dairy Free Sugar Free Chocolate Mousse
Ingredients:
- 4 coconut milk
- 1 salt
- 2 vanilla
- 1/8
- 1/2
Instructions:
1. Cut chocolate into slivers with a large knife. Place in a large bowl.
2. Mix coconut milk, egg yolks, stevia, and salt in a saucepan. Heat over medium until steaming. Do not boil. Cook for 15 minutes until thickened.
3. Pour milk mixture through fine meshed sieve to remove lumps into chocolate.
4. Let mixture sit for five minutes.
5. Stir chocolate and milk mixture slowly and constantly until fully mixed.
6. Add vanilla and mix inches.
7. Pour into container such as a bowl or individual cups.
8. Refrigerate for at least 4 hours before serving.
Title: Browned Butter Icing
Ingredients:
- 3 butter
- 2 powdered sugar
- 1 vanilla
- 4 milk
Instructions:
1. In a small saucepan, heat butter over medium-low heat for about 15 minutes or until browned. Remove browned butter from heat.
2. Place 2 cups sifted powdered sugar in a medium bowl. Stir in browned butter, vanilla, and 3 to 4 tablespoons milk until icing consistency.
Title: Lazy Fruitcake
Ingredients:
- 1 butter
- 2 sugar
- 5 eggs
- 1 vanilla
- 4 flour
- 1/2 baking soda
- 1 salt
- 3/4 buttermilk
- 8 dates
- 1 flaked coconut
- 4 pecans
- 2 lemon peel
- 1 orange zest
- 1 lemon juice
- 1/4 powdered sugar
- 1/4
- 1/2
Instructions:
1. Cut orange slices into small pieces. (It's easy if you put them in the freezer for an hour before hand.).
2. Combine candy,dates, nuts and coconut and dredge with 1/4 cup of the 4 cups of flour.
3. Set aside.
4. Sift the rest of the flour with soda and salt.
5. Cream butter and sugar until fluffy.
6. Add eggs one at a time.
7. Add vanilla and mix well.
8. Add flour mixture alternatley with buttermilk.
9. Fold in date and candy mixture.
10. Pour into 2 well greased loaf pans.
11. Bake at 300 degrees for 2 hours.
12. Pour glaze over hot cakes.
13. Freezes like a charm!
Title: Banana Nut Frosting
Ingredients:
- 1/2 banana
- 1 lemon juice
- 1/3 butter
- 1 margarine
- 3 -4 powdered sugar
- 1 powdered sugar
- 2/3 milk
- coconut
- pecans
Instructions:
1. Combine bananas and lemon juice; set mixture aside.
2. Cream softened butter at medium speed of an electric mixer; add powdered sugar and milk, mixing well.
3. Add banana mixture, beating until fluffy.
4. Stir in toasted coconut and chopped pecans.
Title: Chocolate Ganache Filling
Ingredients:
- 1/2 heavy whipping cream
- 1/3 vanilla extract
- 1/2
Instructions:
1. Place chocolate chips and cream in a small glass bowl. Microwave on high for 1 minute, or until cream is hot and chocolate is melted.
2. Stir well. Stir in vanilla. Let cool 3 minutes, stirring occasionally.
Title: Coffee Crunch Cake
Ingredients:
- 225 flour
- 3 baking powder
- 4 cocoa powder
- 4 eggs
- 1 icing sugar
- 1 vanilla essence
- 1 instant coffee
- 1 icing sugar
- 300 granulated sugar
- 3
- 1/4
Instructions:
1. Sift the flour,baking powder and cocoa powder three times.
2. Beat eggs; add icing sugar; beat until fluffy.
3. Add oil gradually and beat.
4. Add vanilla essence and 2 tablespoons of the coffee liquid and beat.
5. Add flour mixture in three additions.
6. Fold with a spatula until smooth.
7. Transfer to greased 9x9 square tin.
8. Bake in preheated oven for 45 minutes at 240 degrees Celsius for 10 minutes.
9. Reduce temprature to 200 degrees Celsius (depends on your oven).
10. Don't forget to turn halfway to bake evenly.
11. Insert wooden toothpick to test whether cooked or not.
12. If cooked cool and remove from tin.
13. Cool completely.
14. Whip the cream untill thick; add sugar and beat for few minutes.
15. Add remaining 2 tablespoons coffee liquid and beat to mix.
16. Cut cake into 2 layers, apply sugar syrup on both layers then spread cream on bottom layer.
17. Cover it with top layer and apply cream on whole cake.
18. If you wish to make a design on cake then place cream in piping bag and make design on cream layer.
19. Sprinkle crush crunch on cake to make complete (see Note).
20. Refrigrate several hours before serving.
21. Enjoy!
22. Note:cook sugar in nonstick pan on low heat until melted.
23. Transfer in greased heatproof dish; let it cool then crush coarsely.
Title: Quick & Easy (And Yummy) Apple Tart
Ingredients:
- 1 puff pastry
- 4 apples
- 1 brown sugar
- 1/4 salt
- powdered sugar
- vanilla ice cream
Instructions:
1. Preheat oven to 415 degrees.
2. Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.
3. Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
4. Remove from pan immediately and place on a serving platter.
5. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar(I like the caramel topping with a sprinkling of powdered sugar). Vanilla ice cream is good with it too.
Title: Brownie Bites With Chocolate Ganache
Ingredients:
- 1 butter
- 1 1/2 bittersweet chocolate chips
- 1 sugar
- 4 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 1/2 heavy cream
- 1 bittersweet chocolate chips
Instructions:
1. Heat oven to 350. Line mini muffin pans with paper liners.
2. Brownie Cups - Melt butter in a medium saucepan over medium-low heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and vanilla. Stir in flour until blended. Fill each baking cup with a slightly rounded Tbsp batter.
3. Bake 15 minutes or until a wooden toothpick comes out clean. Let cool in pan on wire rack 10 minutes before removing from pan to rack. Let cool completely.
4. Ganache - Place heavy cream in medium glass bowl. Microwave 1 minute on high until it begins to simmer. Add bittersweet chocolate chips; let stand 1-2 minutes. Whisk until smooth. Spread a tsp on top of each brownie and decorate if using. Let sit at room temperature.
Title: Frosty Fruit Medley
Ingredients:
- 1 pineapple chunks
- 1/2 walnut halves
- 2 ground ginger
- 1/4 fresh strawberries
- 3 fresh blueberries
- 1 coconut
- 1/4
Instructions:
1. In a large bowl combine the pineapple chunks with juice, walnut halves, orange juice and ground ginger, mix well.
2. Add the strawberry halves, blueberries and coconut.
3. Toss gently to coat the fruit with juice.
4. Place mixture in an airtight container, leaving room for mixture to expand as it freezes.
5. Store up to one month in freezer.
6. Thaw at room temperature.
7. The fruit mixture will thaw but remain frosty.
Title: Marc Thuet's Individual Bread Puddings
Ingredients:
- 3 butter
- 1/4 granulated sugar
- 1/2 vanilla bean
- 1 bittersweet chocolate chips
- 2 raisins
- 1/4 cinnamon
- 1/4
Instructions:
1. Preheat oven to 250 degrees F. Butter four 1/2-cup ramekins and place into a deep roasting pan.
2. In bowl, whisk together egg yolks and sugar. Set aside. Slit vanilla bean in half lengthwise and remove seeds. In a small saucepan, over medium heat, combine seeds, bean, and cream and bring to a boil. (If using vanilla extract, add to cream after it comes to a boil.) Remove bean. Add a bit of hot cream to egg mixture, whisking constantly. Whisk in remaining cream in a slow, steady stream. Strain misture through a fine-mesh sieve.
3. Fill each ramekin half-way with bread. Sprinkle with raisins, chocolate chips, and half the cinnamon. Top with remaining brioche. Pour in cream mixture. Press tops lightly and let stand for 5 minutes or until bread has soaked up most of the cream mixture. Sprinkle with remaining cinnamon.
4. Place roasting pan in the oven and pour in enough water to come up halfway up the sides of the ramekins. Bake for 35 to 45 minutes or until liquid no longer seeps out of rims when tops are pressed. Remove ramekins from water bath and let cool for 10 minutes.
5. Run knife around inside of ramekins and invert onto individual plates. Serve with ice cream if desired.
Title: Cocoa Chip Cookies
Ingredients:
- 2 butter
- 2 low-fat cream cheese
- 6 sugar
- 6 brown sugar
- 1 egg
- 1 all-purpose flour
- 1 baking soda
- 3 salt
- 1/2
Instructions:
1. In a mixing bowl cream the butter, cream cheese and sugars.
2. Add the egg and egg white; mix well.
3. Combine the flour, cocoa, baking soda, and salt; gradually add to the creamed mixture.
4. Stir in chocolate chips.
5. Drop by rounded tablespoons 2 inches apart onto baking sheets coated with nonstick spray.
6. Bake at 375 for 7-10 minutes or until edges are set.
7. Cool for 2 minutes before removing to wire racks.
Title: Funfetti Cookies
Ingredients:
- 1 unbleached flour
- 1 1/2 olive oil
- 1/4
- 4
- 8
- 1/4
Instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine cake mix, flour, oil, and egg whites. Mix well.
3. Stir in sprinkles from cake mix.
4. Shape dough into one-inch balls. Place two inches apart on prepared baking sheets.
5. With bottom of glass dipped in flour, flatten to 1/4" thickness.
6. Bake for 8 minutes or until edges are light brown.
7. Cool completely.
8. Spread frosting over cookies. Immediately top each cookie with a few sprinkles.
9. Allow frosting to set before storing.
Title: Cranberry Jumbles
Ingredients:
- 1 all-purpose flour
- 1/3 whole wheat flour
- 3/4 brown sugar
- 3/4 baking powder
- 1/8 baking soda
- 1/2 ground cinnamon
- 1/2 shortening
- 1 egg
- 2 cranberry juice
- 1 dried cranberries
- 1/2 powdered sugar
- 1
- 1/2
- 3 -4
Instructions:
1. In a big mixing bowl, stir the flours, brown sugar, baking powder, baking soda, and cinnamon together.
2. Using a pastry blender, cut in shortening until mixture resembles fine crumbs.
3. In another bowl, combine the egg and juice; stir into flour mixture.
4. Stir in cranberries and almonds.
5. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
6. Bake at 350° for 12-14 minutes or until bottoms are lightly browned.
7. Transfer cookies to a wire rack and let cool.
8. Orange Frosting: in a small bowl, stir the powdered sugar, orange peel, and enough orange juice to make drizzling consistency.
9. Drizzle frosting over cookies; let frosting dry.
10. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies, then drizzle.
Title: Russian Coffee Cake
Ingredients:
- 1 eggs
- 4 sugar
- 1 baking powder
- 1 flour
- 2 salt
- 1 cinnamon
- 1 sugar
- 1
- 1/2
Instructions:
1. Grease and flour 9x13 pan.
2. Mix oil, eggs, 1C sugar, baking powder, salt and flour until well mixed.
3. Pour 1/2 of the batter in the pan (it will seem like there is not enough).
4. Add the pie filling to the pan, spreading it out over the batter.
5. Pour the remaining batter in the pan.
6. Mix the 1/2 C sugar and the cinnamon together, spread over the batter.
7. With the back of a large spoon, rub the sugar mixture to the batter gently,.
8. Bake 1 Hour in a 325 degree oven.
9. Cool before serving.
Title: Chocolate Dipped Coffee Cream Fancies
Ingredients:
- 60 butter
- 1 caster sugar
- 1 1/2 plain flour
- 2/3 chocolate
- 150 icing sugar
- 1 1/4 milk
- 2
- 1/4
- 1
Instructions:
1. Beat butter, essence and sugar in small bowl with electric mixer until light and fluffy. Stir in sifted flour, mix to a firm dough; cover, refrigerate for 30 minutes.
2. Roll dough between sheets of greaseproof paper until 3 mm thick. Cut 3 1/2 cm rounds from dough, place rounds about 2 cm apart on greased oven trays.
3. Bake in moderate oven for about 8 minutes or until lightly coloured. Stand biscuits for a few minutes on trays, life onto wire racks to cool.
4. Spread biscuits with coffee cream, stand on wire racks until set. Dip biscuits into the chocolate, stand on foil- covered tray until set.
5. COFFEE CREAM:.
6. Sift icing sugar into bowl, stir in oil, essence and enough milk to make spreadable.
Title: Raspberry Cheesecake Cookies
Ingredients:
- 2 baking soda
- 1/2 cream cheese
- 4 unsalted butter
- 4 brown sugar
- 1/4 eggs
- 2 white chocolate chips
- 1 1/2
Instructions:
1. Combine butter and cream cheese until blended.
2. Add eggs, baking soda and brown sugar; mix until blended.
3. Add Jiffy muffin mix and chips.
4. Mix until blended.
5. Place in refrigerator for 1-2 hours.
6. Scoop onto ungreased baking sheet, placing 2 inches apart.
7. Bake at 350F for 12 minutes.
Title: Mandarin Orange Cake
Ingredients:
- 1 eggs
- 1/4 mandarin oranges
- 4 crushed pineapple
- 1 instant vanilla pudding
- 1 Cool Whip
- 1
Instructions:
1. Mix all the ingredients for the cake together.
2. Add mandarin oranges, juice and all.
3. Mix by hand to prevent smashing the orange sections.
4. Pour into two 9x13 greased and floured cake pans.
5. Bake at 350 for 18 to 20 minutes or until done.
6. Fill with the frosting, coating sides and top.
Title: Vietnamese Banana Rice Pudding
Ingredients:
- 1 1/2 brown rice
- 1 nonfat milk
- 1 banana
- 1 lychees
- 1/4 water
- 2 honey
- 1 pure vanilla extract
- 1/2 ground cinnamon
- 1/2 ground nutmeg
Instructions:
1. Drain the Lychee.
2. In a medium-size saucepan, combine the banana and lychee slices, water, honey, vanilla, cinnamon and nutmeg.
3. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy.
4. Add the rice and milk and mix thoroughly.
5. Bring to a boil and simmer 10 more minutes. Serve warm.
Title: Nutty Peanut Butter & Tahini (Sesame Seed) Soft Cookies
Ingredients:
- 1/2 peanut butter
- 1/2 tahini
- 3/4 brown sugar
- 1/4 sugar
- 1 vanilla
- 1 egg
Instructions:
1. Preheat oven to 350F/175C & grease an oven tray.
2. In a large bowl mix sugars together.
3. Add remaining ingredients. NOTE: Do not pour tahini straight from container. Scoop from bottom as mixture separates & you don't want just the oil! If you buy a particularly runny tahini, use 1/4 cup tahini, 3/4 cup peanut butter.
4. Mix ingredients til well combined. If mixture is too sticky/runny add some flour/gluten-free flour to the mix.
5. Spoon 1 1/2 teaspoons of the mixture onto the greased baking tray. TIP: they will spread out while baking so don't crowd tray. You may need to do two batches.
6. With a fork, make a slight indent to flatten cookies.
7. Bake for 8 minutes for soft cookies, >10 (til browned) for crisper cookies.
8. Let cool for 10-15 before touching otherwise they will crumble.
Title: Dirty Chai Tiramisu
Ingredients:
- 2 water
- 2 chai tea teabags
- 8 cloves
- 4 cardamom pods
- 4 ginger
- 1 star anise
- 2 cinnamon sticks
- 1/3 brown sugar
- 3 mascarpone cheese
- 16 heavy cream
- 1 3/4 sugar
- 4 ladyfingers
- 7
- 2 -3
Instructions:
1. To Make Dirty Chai: place chai tea bags, cloves, cinnamon, cardamom, ginger, star anise, brown sugar, and espresso powder into a pot of water; bring to a boil and steep.
2. To Make Cream Filling: in a bowl whisk heavy cream and until they become soft peaks.
3. Add mascarpone cheese, mix more.
4. To Build Tiramisu: Strain the dirty chai mixture.
5. Dip and soak lady fingers in the mixture.
6. Line the bottom of a serving bowl (trifle bowl is recommended) with the lady fingers.
7. Add a layer of the whipped cream/mascarpone mixture.
8. Add another layer of dirty chai-soaked lady fingers.
9. Add a 2nd layer of the whipped cream/mascarpone mixture.
10. Add a 3rd layer of dirty chai-soaked lady fingers.
11. Pipe the remaining whipped cream/mascarpone mixture on the top.
12. Sift with cocoa powder.
Title: Low-Carb Texas Dessert
Ingredients:
- 1 1/2 walnuts
- 1/3 butter
- 4 cream cheese
- 1 Cool Whip
- 1 Splenda sugar substitute
- 1/2 sugar-free instant vanilla pudding mix
- 1 milk
- 2 1/2 chocolate pudding
- 1 milk
- 2 1/2 Cool Whip
- walnuts
Instructions:
1. Mix ingredients for first layer together; spread in the bottom of a 9" x 13" pan.
2. Bake in a 350 degree oven for 12 to 15 minutes, or until lightly browned.
3. Cool.
4. Mix ingredients for second layer together.
5. Spread over first layer.
6. Mix ingredients for third layer together.
7. Spread over second layer.
8. When third layer is set, mix ingredients for fourth layer together.
9. Spread over third layer.
10. When fourth layer is set, spread Cool Whip over all.
11. Sprinkle with chopped walnuts.
Title: Julie's Rhubarb Bars or Crisp
Ingredients:
- 3 rhubarb
- 1 1/2 sugar
- 1/4 water
- 1 vanilla
- 2 cornstarch
- 1 1/2 oatmeal
- 1 1/2 flour
- 1 brown sugar
- 1/2 baking soda
- 1 shortening
- 1/2 walnuts
- pecans
Instructions:
1. Mix rhubarb , sugar, water, vanilla .
2. Add cornstarch which has been dissolved in water.
3. Cook until thick.
4. Mix together ostmeal and all other ingredients until crumbly.
5. Pat 3/4 of mixture into greased 9x13 pan (I used half mixture for top and bottom).
6. Pour in rhubarb mixture and sprinkle remaining crumbs over top.
7. Bake at 375 degrees for 30-35 minutes.
8. Cooland cut into small bars.
9. NOTE: A 10 oz box of frozen strawberries can be mixed with the hot rhubarb mix.
Title: Anisette Love Knots
Ingredients:
- 3 1/2 flour
- 1/4 unsalted butter
- 2 baking powder
- 3 salt
- 1 warm water
- 1/4 eggs
- 3 granulated sugar
- 3/4 milk
- 5 confectioners' sugar
- 4
- 2
Instructions:
1. Cookies:
2. In bowl, combine flour, baking powder and salt. Toss lightly with a fork. Add eggs and sugar – mix well, (mixture will be crumbly). Add melted butter, 3 teaspoons anise extract and warm water. Stir until mixture forms a ball. Transfer dough to a lightly floured surface and knead for 5 minutes until dough is smooth. Chill for one hour.
3. Preheat oven to 400 degrees. Pinch off pieces of dough about the size of large olives and roll into logs. Tie each into a knot shape and place on aluminum foil approximately 2” apart. Slide foil with cookies onto cookie sheets. Bake 8 to 10 minutes or until bottoms are pale brown. When done, slide aluminum foil off cookie sheets and let cookies cool on foil until cool.
4. Glaze:
5. Stir milk and remaining two tablespoons anise extract into confectioners sugar. Consistency should be like heavy cream, if needed, add drops of milk. Dip cookies upside down into glaze; turn upright and dry on cookie rack over waxed paper for one minute, than sprinkle with candy sprinkles. Makes about 50 cookies.
6. Store in a waxed paper lined cookie tin, approximately one week.
Title: Simple Tiramisu
Ingredients:
- 1 lady finger cookies
- 2 mascarpone
- 1 brandy
- 1 sherry wine
- 3 -4
Instructions:
1. Make up a cup of strong coffee and put it in a shallow bowl to cool.
2. Put the condensed milk and mascarpone in a large bowl and mix together well.
3. Add the alcohol to the coffee and dip in the biscuits to coat well - be careful though you don't want soggy biscuits that break before you get them in your serving dish. Place one layer of biscuits in your serving dish then cover with a layer(1/3) of the cheese mix, dust with cocoa powder and repeat layers finishing with a layer of cheese mix before dusting with cocoa.
4. Chill well before serving.
Title: Buttercream Fondant for Chocolate Candies
Ingredients:
- 5 sugar
- 1 butter
- 1 cream of tartar
- 4 marshmallow cream
- 1/2
- 2/3 - 3/4
Instructions:
1. Combine butter, sugar, milk, cream and cream of tartar in a large, heavy saucepan.
2. Stir until sugar is all moistened.
3. Place on high heat and stir to make sure everything is combined.
4. Bring to a boil and DO NOT STIR after it begins to boil.
5. Gently lower thermometer into boiling syrup.
6. Periodically use a brush of water to go around the sides of pan to guide sugar crystals into syrup.
7. Continue to cook without stirring to 236°F.
8. Wipe off a large, cold marble slab with water (do not dry) and pour fondant on as soon as it hits 236°F.
9. Let it cool a few minutes, make sure heat is no longer coming off.
10. When the dents made by pressing your finger into it remain without filling immediately, it is ready to work.
11. Work lukewarm with large paddle or spatula into a ball, then spread thin and repeat. Incorporate marshmallow cream at this time.
12. When fondant starts to hold its shape, start kneading with your hands. It will become crumbly but keep working until it is smooth.
13. Once it is smooth, cover with plastic wrap and put into an airtight bowl in the fridge. It is best if kept for 1-2 weeks before flavoring.