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"Don't pull this off the heat as soon as it begins to boil. Boil it for about 2 - 2 1/2 minutes, whisking as it boils. Then, pull it off the heat, whisk in the baking soda and go from there. Allowing the butter and brown sugar to boil a bit guarantees the sugar 'melts' so that it's not gritty, and it also deepens the flavor a bit."
"Love these. I use butter instead of shortening and kettle cooked chips because they're thicker and don't seem to get soggy as quickly. I don't try and dip the entire chip..it's too messy. I hold a chip, dip it and lay it on a cooling rack with foil underneath. When the chocolate on the foil sets up, I use a spatula to scrape the chocolate back ..."
"We really liked the sauce. It IS good. We just thought that Tilapia is too mild a fish to stand up to this strong of a sauce. Balsamic vinegar on it's own is strong enough, but as a reduction, it packs quite a whallop. I used 25 year old aged Balsamic vinegar, so maybe the problem was mine...the longer the age, the stronger the vinegar. But, I..."
"We've been making these for years and have shared the recipe many, many times. A few tips: 1) Make sure you don't start the 3 minute timing until the butter/brown sugar mixture is at a FULL boil. If you start timing right away, your 'toffee' will be grainy and soft. Blech 2) Only cook the cracker/butter mixture in the oven for 5 minutes. 3) I..."
"Mimi, this frosting is FANTASTIC ! Seriously the best chocolate frosting I've found in 30 years of baking. Thank you so much for sharing it ! I doubled it and used it on Margs Dark Chocolate Cake (which is the worlds best chocolate cake recipe) and my family wiped the cake out in one day. Amazing..."
"My families mouths haven't been empty since I found this recipe. I've been cooking for 30 years and this is...by far...the BEST chocolate cake recipe I've ever found. It's dark, it's moist, it's easy....it's fantastic ! Marg, you're a hero at my house... LOL Thanks for sharing !!"
"When it says sweet, oh man, they're not kidding. It was sweet, brown water. And I'm from the south and like it super sweet, but this was just too much even for me. I could taste no tea flavor at all....not even a little. So, I tried it again. I doubled the tea bags so that you could actually TASTE tea and cut the sugar back to 1 cup. Then wh..."
"I wanted to like this so much. It WAS easy to mix together. But impossible to get out of the pan. I greased (and floured) both of my non stick pans VERY well, and yet only half of each loaf came out. And it doesn't take a full hour to cook. 45 minutes is more like it. It develops a hard sugary crust and now, 15 minutes after eating a piece, ..."
"We LOVE this ! It just couldn't get any better. One little secret? Cook the sugar/butter mixture to about 310 - 320 degrees. ((hard crack stage). If you don't boil it at least to that temp, the caramel never "sets" and the caramel corn is chewy and spongy, not crisp and hard."
"Holy addiction, Batman !! We can't put these down ! They're fantastic. I made just a few changes: I whipped up 2 eggs whites because we really like the crunch that they add to the nuts and I also doubled the cinnamon and cayenne and substituted peanuts for almonds, which I loathe. I used regular salted nuts and they were perfect !"