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Betty Crocker Baking by Betty Crocker Editors

By Betty Crocker Editors

Baking is a breeze with those scrumptious recipes from Betty Crocker

Betty Crocker makes ideal baked items, either savory and candy, as effortless as can be—whether with a mixture or from scratch. during this deliciously uncomplicated e-book, you'll locate delicious recipes for all types of tasty baked items, from Double-Streusel espresso Cake to wonderful Morning brownies to Impossibly effortless tacky Meatball Pie. There's even a piece of enjoyable cupcake recipesthat the children may help beautify. Plus, you'll locate lots of Bisquick recipes that make baking even more uncomplicated and extra delectablethan ever!

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Sample text

Lightly coat 2 dozen dome-shaped candy molds or an 8-by-8-inch baking pan with cooking spray. WHISK TOGETHER the gelatin, Concord grape concentrate, and cold water in a small bowl. Let it soften for 10 minutes. STIR TOGETHER the sugar, ¼ cup of the corn syrup, water, and salt in a medium saucepan. Bring the syrup to a boil over high heat and stir occasionally until it hits 250°F. Pour the remaining ¼ cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until melted, about 30 seconds, and pour it into the corn syrup.

Pour it into the mixer bowl. Set the mixer speed to low and keep it running. WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla; the finished marshmallow will be opaque white, fluffy, and tripled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly and generously over top.

Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly and generously over top. Let set for at least 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into whatever size pieces you wish (a pizza cutter works great for squares). Dip the sticky edges of the marshmallows in more coating, patting off the excess. Super vanilla-ize these mallows by adding a scraped vanilla bean or dab of pure vanilla bean paste along with the vanilla extract (see vanilla extract entry in “Key Ingredients,”).

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