New answers tagged dessert
It's not the same as ice-cream, but plain whipped cream can be frozen, and tastes fine without extra sugar or sweeteners Freeze it in shallow glass baking dishes for more even freezing, and easier serving Use a "standard cream" or "whipping cream" depending on where you live (with a 30%+ fat content, preferably above 35% fat)
You could use sugar substitutes but you should take care to use one that is heat stable. Sugar Substitute with Stevia as main ingredient can be used but you need to inquire to what ratios you would need to use your specific brand with. Acesulfame Potassium is heat stable but is 200 times sweeter than regular sugar. The general rule of thumb I was taught ...
For microwave smores, I top 1/2 of the graham cracker with a Hershey bar square and microwave for 30 seconds, then place a marshmallow on the melted chocolate and melt for a few more seconds (maybe 15 seconds), until the marshmallow increases in size. Then remove and top with the other 1/2 graham cracker.
As you have not posted a recipe I can't tell you how to fix it for next time. I can't tell you what is wrong with them though. Brown, because the oven was too hot. I do mine by blasting in oven at 135c for 15min then turning it off and going home. Then when I get back to work in the morning they are perfect. Flat, because... Many possibilities Over/undrr ...
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