General cooking tips

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Caramel Fudge Recipe

	Category	Candy Recipes
	Views	68
	Ratings	0

Ingredients And Procedures

6 c Sugar, divided

2 c Light cream

1/4 t Baking soda

1/2 c Butter or margarine

8 1/2 c (2 lbs.) pecans, broken

The flavor of this golden brown fudge comes from the caramelized sugar. Combine 4 cups sugar and cream in a heavy 4-quart saucepan. Set aside. Melt 2 cups sugar in a heavy 10-inch skillet over medium heat. Stir sugar

constantly until it begins to melt. Heat sugar-cream mixture over medium heat. Continue melting sugar in skillet, stirring and watching closely so it does not scorch. As soon as it is completely melted, por liquid sugar in a thin stream into boiling sugar-cream mixture, stirring constantly. Do not let sugar remain over heat after completely melted; this will produced a scorched taste. Cook com- bined mixtures to 246 degrees F. Remove from heat and add baking soda and butter. Stir in and let candy stand for 30 minutes. Add nuts. Stir to mix; pour into buttered 9-inch square pans. Cool slightly and cut into squares. Makes about 78 pieces.

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<h1>Caramel Fudge</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 c Sugar, divided <P>2 c Light cream <P>1/4 t Baking soda <P>1/2 c Butter or margarine <P>8 1/2 c (2 lbs.) pecans, broken <P>The flavor of this golden brown fudge comes from the caramelized sugar. Combine 4 cups sugar and cream in a heavy 4-quart saucepan. Set aside. Melt 2 cups sugar in a heavy 10-inch skillet over medium heat. Stir sugar <P>constantly until it begins to melt. Heat sugar-cream mixture over medium heat. Continue melting sugar in skillet, stirring and watching closely so it does not scorch. As soon as it is completely melted, por liquid sugar in a thin stream into boiling sugar-cream mixture, stirring constantly. Do not let sugar remain over heat after completely melted; this will produced a scorched taste. Cook com- bined mixtures to 246 degrees F. Remove from heat and add baking soda and butter. Stir in and let candy stand for 30 minutes. Add nuts. Stir to mix; pour into buttered 9-inch square pans. Cool slightly and cut into squares. Makes about 78 pieces. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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