(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsOther Desserts pg 3 >  Scotch Kisses


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



1 c. sugar
3/4 c. light or dark Karo syrup
1 tsp. salt
1 pt. all-purpose cream
1 bag marshmallows, cut in halves

Mix sugar, Karo syrup and salt.  Add cream.

Cook to soft ball (234 degrees candy thermometer).

Cut marshmallows in half with scissors.

Using tine or fondue fork, dip each marshmallow into cooked mixture which is now caramel.

Shake off excess.

With a knife push off onto buttered pan or cookie sheet.

Refrigerate a while before wrapping in wax paper strips, 5 1/2 x 6 inches.



Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages