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"I agree with Sams_Rosie below - this is more like a toffee, albeit a very hard and glossy one. Kind of reminds me of Werther's Original. Very tasty and nice but not really what I was looking for."
"Butter and marshmallow? Yes. And don't cheat yourself. Use some good Irish or European unsalted butter like Plugra or Kerrygold. Add crushed peanut butter pretzels and Ghirardelli semisweet chocolate chips or... butterscotch chips or... more mini marshmallows or... caramels or... salted marcona almonds or... Cracker Jacks or..."
"A very good recipe, and a good technique. I have let it sit for 25-30 minutes to cool, to let the fruit be suspended. To can, I used a 6 oz jar and processed for 10 minutes. I still get some floating of the fruit. Perhaps I will add a small dose of pectin next time. That's what it's for, right?"
"I give this recipe 3 stars because it is a good idea and general suggestion. To make it a reality, I would suggest several changes. First, don't seed the kiwi. Waste of time and waste of kiwi. If you strain the juice properly you will get all the seeds out. Crush the fruit very well, and strain through several layers of cheesecloth. Really wr..."
"Empty one 12 oz. bottle of your favorite root beer into a small pot. Over medium heat, dissolve 3 cups granulated white sugar into root beer. Bring this mixture to 221 degrees Farenheit. Remove from heat. Using whisk, immediately blend in one 3 oz. packet Certo liquid pectin. Can this mixture leaving 1/4" headspace. Process in boiling water b..."
"Good stuff, but very lemony. Would definitely use more vinegar, more salt, and less lemon juice. Also add oregano, etc. Maybe a little sugar."