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Butter a straight-sided 8-inch square cake pan and set aside. Line with a single sheet of parchment paper. Attach a candy thermometer to the side of a saucepan. Add the sugar, corn syrup and 1/4.
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Heat oven to 325ยฐF. Line 2 large cookie sheets with cooking parchment paper. 2. Place dry frosting mix, corn syrup, vanilla and boiling water in bowl of electric stand mixer fitted with whisk attachment. Mix on low speed until blended. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form.
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1. Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260ยฐF on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable. 2.
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Directions. Watch tips about this recipe. In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 255 ยฐF on a candy thermometer, bringing it to a hard ball stage. While the syrup is cooking, beat the egg whites.
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In the bowl of a standing mixer fitted with the whip attachment, combine the frosting mix (dry mix), the corn syrup, and the boiling water. Beat on high speed until stiff peaks form, about 5 minutes. With the mixer still running on medium, slowly add in confectioners' sugar a little at a time; mix until just combined.
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1 (16 ounce) package powdered sugar. 1 1โ2 cups chopped pecans, toasted. Place first 4 ingredients in a 4-quart mixing bowl. Beat at low speed with a heavy-duty electric mixer 1 minute or until mixture is blended. Beat mixture at high speed 3 to 5 minutes or until stiff peaks form. Gradually add powdered sugar, beating at low speed until blended.
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Instructions. In bowl of stand mixer with whisk attachment or using a hand mixer, beat dry frosting mix, corn syrup, vanilla, and boiling water on low speed until well blended. Beat on high speed until stiff peaks form, about 5 minutes. Gradually beat in powdered sugar on low speed. Stir in chopped nuts.
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You'll only need the whites for this recipe. Place the egg whites in a clean glass or metal bowl and whip at high speed until soft peaks form. Incorporate the pinch of salt then turn off the mixer. When the sugar syrup reaches 260 degrees begin to drizzle it into the whipped egg whites, beating on low-medium speed.
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Preheat oven to 350 degrees F. Butter a 9 x 13 inch or 18 x 13 inch baker's half sheet (jelly roll) pan. Melt the butter and set aside to cool. In a large mixing bowl, whisk together the flour, sugar, baking soda and salt; set aside. Beat together the eggs, buttermilk, water.
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Preheat the oven to 350 degrees F. Prepare three 9-inch round cake pans: spray the bottom and sides of each pan with cooking spray; line the pans with parchment paper; then spray again with.
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Preheat oven to 350 degrees. Spray a half sheet pan with non stick cooking spray and set aside. In a large bowl, cream butter and crisco with sugars. Stir in eggs, egg yolks, vanilla and apple sauce. Scrape sides and whip until light and fluffy.
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1. In the top of a double boiler, mix the egg whites, sugar, water, and cream of tartar. Whisk them together for thirty seconds or beat at slow speed with an electric mixer. 2. Over boiling water, cook the mixture while beating constantly at high speed with your electric mixer. Continue for about seven minutes or until peaks begin to from.
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EGG WHITES. Let eggs stand at room temperature for 30 minutes. PREP. Line 3 baking sheets with parchment paper and set aside. SIMPLE SYRUP. In a heavy saucepan over medium heat (with a candy thermometer attached), combine sugar, syrup, and water. Stir constantly to dissolve sugar.
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Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans; set aside. Sift the flour, baking powder and salt onto a sheet of wax paper; set aside. With an electric mixer at medium-high speed, cream the butter and sugar until very light and smooth. Add all of the egg whites and the vanilla and almond extracts; beat until.
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In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until the sugar is dissolved, stirring constantly. You'll want to use a candy thermometer to heat this mixture to 260 F. Before the candy reaches 260, start beating the egg whites in a stand mixer on high speed until stiff peaks begin to form.
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Directions. Place sugar, cream of tartar or corn syrup, salt, water and egg whites into a mixing bowl and beat for 1 minute with a handheld electric mixer. Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl.