Hi fellow bakers, I made some chocolate chip cookie dough and distractedly added and extra cup of sugar, any suggestions on how to save this tragedy, so far I added an additional cup of flour but the dough just melts away in the oven (350 degrees).
HI fellow bakers, I am hoping someone would be able to assist me with what can be added to my cookie dough so that they will have a longer shelf life once they have been packaged and sealed, for retail sales. and where I might find the additive. It is also important to note that I live in a tropical climate should this impact your advice or suggestions.
Candylady, thanks alot, I think that I will caramelize by boiling the can, is that what you do and when its made in advance would it be okay to warm the caramel and dip or would it need to be thinned a bit with milk?
WOW, after reading the various posts I decided to try boiling a can of condensed milk and it worked perfectly!!!!!Hats off to you my fellow members.Now, to dip apples, would I just warm the caramel to get the right consistently for the dipping and how do I get them hard enough for wrapping? Desperate in the Bahamas!sweettooth59
Hi guys, Greetings from the Bahamas, I may not contribute or respond a others do but do enjoy being apart of the forum. I need help, can someone suggest what color combination would produce the clor blue that is used by the jewellery company "Tiffaney' urgently needs some suggestions.Thanks,Sharlaine