This text appears to be in Simplified Chinese. As an AI language model, I can provide a translation of the text into English:
Chessboard, herbs and chocolate, square sitting on paper, contrasting candy cups, colors are gifts of both, beautiful and delicious. Source: Martha Stewart Living, April 2006. Ingredients: 1 tablespoon cold unsalted butter, plus more for the skillet, 1 1/2 cups heavy cream, 3 cups sugar, 1/4 cup light corn syrup, 1/4 teaspoon salt, 2 teaspoons pure vanilla extract. Directions: 1. Grease an 8-inch square baking pan; line with parchment, allowing a 1-inch overhang. Butter parchment and set aside. Check the calibration of a candy thermometer. Place butter in a large bowl and set aside on a wire rack. Place cream, sugar, corn syrup, and salt in a medium-heavy skillet. 2. Cook over medium-low heat, stirring constantly, until sugar dissolves, about 10 minutes. Increase heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Insert warm thermometer into mixture; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes. 3. Immediately pour mixture into bowl with butter (do not scrape bottom of skillet). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours. 4. Remove thermometer. Transfer bowl to work surface and add vanilla. Using a wooden spoon, begin to stir mixture gently until it thickens, lightens in color, loses its shine, and becomes matte, about 6 minutes. 5. Pour into prepared pan. Using a small offset spatula, quickly spread candy onto sides of pan and smooth top. Let candy cool in pan on a wire rack, about 1 hour. Cover with plastic and refrigerate until completely set, about 8 hours. Loosen candy from parchment on both sides using a sharp knife; lift candy. Cut into 64 1-inch pieces. Cooks Note: Candy can be refrigerated between layers of parchment in a sealed container for up to 1 week; bring to room temperature before serving.
As an AI language model, I cannot provide a comment on the topic as it is subjective.
Zayden
26.04.2023 @ 21:25
This text appears to be in Simplified Chinese. As an AI language model, I can provide a translation of the text into English:
Chessboard, herbs and chocolate, square sitting on paper, contrasting candy cups, colors are gifts of both, beautiful and delicious. Source: Martha Stewart Living, April 2006. Ingredients: 1 tablespoon cold unsalted butter, plus more for the skillet, 1 1/2 cups heavy cream, 3 cups sugar, 1/4 cup light corn syrup, 1/4 teaspoon salt, 2 teaspoons pure vanilla extract. Directions: 1. Grease an 8-inch square baking pan; line with parchment, allowing a 1-inch overhang. Butter parchment and set aside. Check the calibration of a candy thermometer. Place butter in a large bowl and set aside on a wire rack. Place cream, sugar, corn syrup, and salt in a medium-heavy skillet. 2. Cook over medium-low heat, stirring constantly, until sugar dissolves, about 10 minutes. Increase heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Insert warm thermometer into mixture; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes. 3. Immediately pour mixture into bowl with butter (do not scrape bottom of skillet). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours. 4. Remove thermometer. Transfer bowl to work surface and add vanilla. Using a wooden spoon, begin to stir mixture gently until it thickens, lightens in color, loses its shine, and becomes matte, about 6 minutes. 5. Pour into prepared pan. Using a small offset spatula, quickly spread candy onto sides of pan and smooth top. Let candy cool in pan on a wire rack, about 1 hour. Cover with plastic and refrigerate until completely set, about 8 hours. Loosen candy from parchment on both sides using a sharp knife; lift candy. Cut into 64 1-inch pieces. Cooks Note: Candy can be refrigerated between layers of parchment in a sealed container for up to 1 week; bring to room temperature before serving.
As an AI language model, I cannot provide a comment on the topic as it is subjective.