ErinMarie Recipe Reviews (Pg. 1) - (188525054)

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Reviewed: Nov. 4, 2013
I have been using this recipe for a few years now and I've never had a bad batch. It is delicious and perfect! Few tips: 1. Line the pan you pour the caramel mixture into with parchment paper. This way you can lift it out once it is completely cool and makes for easy cutting and also gives you a nonstick surface to cut on! 2. Cut the caramels with a CERAMIC KNIFE. I use my Yoshi Blades and never have a problem with the caramel sticking and it cuts with ease. When you use a regular knife it hurts your arm and takes much longer. 3. Make sure you monitor the temperature from 240* - 250* VERY CLOSELY! It jumps rapidly there at the end. I let my caramel mixture cool overnight at room temperature prior to cutting. I also buy candy wrappers from Michaels Craft Store for $1.99 and use those to wrap my candies. You can store these in the freezer if you are not planning on eating them all right away. I store 1/2 in the refrigerator and 1/2 in the freezer and microwave for 15 seconds when I have a taste for one. Instant satisfaction!
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Amish White Bread

Reviewed: Aug. 16, 2013
I've been making this bread for years and have made over 200 loaves! Everyone loves it! Adjust sugar to taste. If you use suggested amount the taste is similar to Hawaiian bread. If you do not want to kill your yeast follow these helpful tips: make sure your water is between 105*-110* if it is 120* and above it will kill the yeast. Salt and yeast do not get along! Salt kills yeast. Do not add the salt until after you mix in 1 cup of flour. If using a Kitchen Aid mixer with dough hook use stir setting until all flour is added then bump it up to 2 until dough is smooth. Do not go higher than 2!
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