I had a tin of golden syrup for a long time - longer than I care to admit. When I opened it up yesterday (to sweeten up some mulled wine), it was granular (a bit like honey can be), and black around ...
I've noticed that often when using recipes from the US that corn syrup is called for, and I was wondering what the best alternative to it would be to get in the UK? I've heard some people saying that ...
There is this article here in Australia that an importer have labeled corn syrup as honey. It has been imported from Turkey and it has been sold to people. I think this is not just happening her in ...
Based on a the coffee questions I've seen, it seems that hot beverage questions are in scope, so here goes mine: We like keeping iced coffee in the fridge, particularly in the summer. It's easiest ...
At first glance this question might look like a duplicate of this one: How can I intensify the orange flavour in orange cake? it isn't. I'm making this cake for the second time:Orange Olive Oil Cake ...
I'm curious about plain simple syrup and simple syrup with other ingredients. For instance, cardamon simply syrup. Do other ingredients make a difference?
I'm trying to make a vanilla syrup for some flavored coffees, and the recipe I have calls for: 2 1/2 cups water 2 cups white sugar 3/4 cup brown sugar 1 moist vanilla bean, preferably ...
I wanted to make licorice ice cream, but I don't want to use existing licorice candy (which probably contains preservatives, starch, gum etc which I want to add myself if needed). I realized I should ...