As a cook without a candy thermometer, I was a bit challenged by this at first. After the initial batch came out as a thick syrup (great for ice cream), I timed my next batch a little more carefully. With sugar, milk and butter in a deep saute pan, I heated to boiling over medium heat (5 on my rangetop dial). Once boiling, I left the burner on 5 for 5 minutes, stirring continuously. After 5 minutes, I reduced heat to medium-low (3 on the dial) and continued cooking for another 10 minutes, still stirring continuously. I poured it into the a bowl already containing the peanut butter and marshmellow cream and followed the rest of the directions mentioned above. Comes out great every time now.
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As a cook without a candy thermometer, I was a bit challenged by this at first. After the...