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Entries tagged with 'sugar'

Gluten-Free Brownie Brittle

Serious Eats Elizabeth Barbone 17 comments

Part cookie, part brownie, this brownie brittle is as easy to make as it is to eat. A batch comes together in under 30 minutes. While the brittle tastes great on its own, adding chocolate chips, chopped nuts, and other toppings takes it over the top. More

Chili-Lime-Brandy Grilled Shrimp

Serious Eats Leela Punyaratabandhu 2 comments

Tipsy shrimp, grilled, and doused with a sauce that is a cross between Thai sweet chili sauce and the most typical Thai spicy seafood sauce -- all done in 30 minutes. More

DIY Sugar Cubes

Serious Eats Marcia Simmons Post a comment

Sugar is just more fun in cube form. But what's really exciting about DIY sugar cubes is that you can make them in any flavor you want, so consider this recipe just a starting point. More

Crispy Cereal Marshmallows

Serious Eats Bravetart 7 comments

The secret to crispy marshmallows is homemade corn syrup, a less stable version of what you buy at the store. Sounds like a bad thing, but it's not. You see, it's that very instability we need. During the candy making process, this syrup begins to crystallize due to its instability. This starts a chain reaction that ultimately results in "defective," crunchy marshmallows. Terrible for s'mores and Rice Krispie treats, but a thing of beauty for cereal. More

Zero Proof: Plum Shrub Ginger Soda

Serious Eats Christianne Winthrop Post a comment

Soon after my parents got married, they bought a plum tree. I'm not quite sure why, but I believe it had something to do with the new couple "planting roots" or being told to "be fruitful and multiply." Now, thirty-three years later, I have five siblings and that same tree drops forty to fifty pounds of fruit between July and September each year. When you're facing 2 to 3 pounds of plums each day, you've got to get really creative. That's where a shrub syrup comes into play. A shrub is a deliciously tart fruit syrup, usually made of sugar, fresh fruit, and vinegar. More

Spun Sugar

Serious Eats Lauren Weisenthal Post a comment

Using spun sugar as a topper for desserts is a great way to turn something ordinary into extraordinary. For a cleaner look, create a simple template to catch the strands of pulled sugar, or simply gather the sugar strands together into a free-form ball. Use for topping cupcakes, cakes, individual custards, or even ice cream sundaes. More

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