Homemade Lemon Gumdrops by yoyomax12

These stay nice and soft and moist for days after making them and they do not get super sticky. Once you roll them in sugar they will stay non-sticky.

You can add any kind of extract and colour to these.
I may have overheated my sugar/corn syrup as it had yellowed (I will have to test my candy thermometer) and this would influence the final colour of the candy. Mine turned out kind of orange-y when I added the yellow.

The fruit pectin is what makes them gel and solidify (same stuff you use to make jam and jelly). I am not aware of any substitutes.

You could probably use a thick syrup or honey in place of the corn syrup but I've never tried it, so I can't tell you if the results will be good or not.
Some stores may sell this as "liquid glucose"

You do need a candy thermometer for this. You can determine if you have reached the "soft crack" stage by dropping a small amount of the boiling liquid into some ice water. There are photos and resources online that may help you understand this if you google "candy making stages"
Like this one:
http://candy.about.com/od/candybasics...

For those of you that will say "this has a lot of sugar in it", yes this does, this is candy.
I am not recommending that you eat this for dinner for a week. It has the same amount of sugar as the gumdrops you would buy at a store.

I'm sure you could try to put these in silicone molds to form shapes (if you don't like the cube shape), the trick would be finding small enough ones. These is very sweet and needs to be in small pieces.

Recipe:

1 cup sugar
1 cup light corn syrup
3/4 cup water
1 package (1 3/4 oz) powdered fruit pectin (I used 4.5 tablespoons).
1/2 tsp baking soda
1 1/2 teaspoons of flavoured extract (lemon, orange, cherry, peppermint etc)
1 teaspoon of citrus peel (for orange or lemon gumdrops)
Food colour (optional)
Additional granulated sugar for rolling gumdrops in after completion.

Line a 9x5" loaf pan with aluminum foil and grease the foil with butter or cooking spray.
In a large saucepan combine the corn syrup and 1 cup sugar and heat mixture on med-high, stirring constantly until it boils.
'
**note *** The original recipe calls for spraying the saucepan with cooking spray prior to adding the ingredients, it did this, but I found that it didn't make much of a difference in clean up. The sugar stuck to the sides anyway

Once boiling stir only occasionally.
Continue to boil about 9 minutes until the mixture reaches 280F (soft crack stage).
Once it has reached that temperature, take it off the heat.

While the sugar/ corn syrup is boiling you can prepare the following:
In a medium saucepan combine the water, pectin and baking soda (it will foam up a bit). Cook and stir over high heat until mixture boils (about 2 minutes, it won't take long).
I say cook it for two minutes in the video, but it takes two minutes to come to a boil, once it is at a boil, turn the heat off.

Carefully pour the corn syrup mixture in a thin stream into the pectin mixture, stirring constantly. Cook and stir one minute longer over medium high heat.

Remove from heat, add food colour, extract and citrus peel (if using it) and stir.
Pour into prepared loaf pan and let stand until firm.
Cut into squares and roll in additional sugar if desired.
I kept these in a container at room temperature.

How to Create a Patio Pond by Aquascape by Aquascape4

Now everyone can enjoy a water garden, even if you only have a balcony to enjoy outdoor living. Scott Rhodes, director of product marketing for Aquascape, highlights how easy it is to create a container water garden with the Aquascape Aquatic Patio Pond.

How iRobot Roomba® Vacuum Cleaning Robot Works Review

See how Roomba vacuums your carpets and hard floors, automatically adjusting between floor types and avoiding stairs and other drop-offs.  iRobot Roomba, Vacuum Cleaning Robot
Introducing our most advanced Roomba ever. Roomba 800 Series robots use the revolutionary AeroForce™ Performance Cleaning System to clean floors like no vacuum has ever cleaned before. Proven to remove up to 50% more dirt, dust, hair and debris than previous Roomba models, Roomba 800 Series delivers maximum cleaning performance with less maintenance hassle.

Rollie Eggmaster Official Recipe Guide

Skip to your favorite snack recipe:
Basic Eggs: 0:09
Egg Whites: 0:46
Egg Crackers: 01:18
Bacon Egg, Egg Link: 02:18
Egg Dog: 03:09
Egg in a Blanket: 03:33
Veggie Tortilla: 03:59
Breakfast Burrito: 05:07
Smoked Tortilla: 05:58
French Toast: 07:09
Pancake Link: 08:37
Pizza: 09:06
Pizza Stick: 10:31
BBQ Pork: 11:30
Ham & Swiss/Cheddar Turkey: 12:26
PB&J: 13:18
Cuban: 14:16
Tuna Melt: 15:00
Vegetable Egg: 15:48
Burger Dog: 16:43
Chocolate Banana: 18:06
Cinnamon: 18:50
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Kenwood Bread Machine by Wendy from Lakeland by Wendy from Lakeland

The kitchenware retailer, shows how easy it is to make home-made bread with the Kenwood Bread Machine. With a wide aray of pre-programmed recipes, including gluten-free and pizza dough, cake and jam functions,

About the Bread Machine BM450
Our top-of-the range, artisan bread maker offers superb baking performance and versatility. This bread machine has a convection fan to control the temperature for an even bake and a rapid bake function that can have a loaf baked and ready in under an hour. The BM450 has a wide range of programs and an automatic ingredients dispensing system. It offers a 58-minute rapid bake function, 15 standard baking programmes and a further five that you can set yourself, to time each baking stage - pre-heating, kneading, rising and baking.

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The BM450 Bread Maker blends striking contemporary design with intuitive, touch-sensitive controls to create a sophisticated, easy to use bread maker that's perfect for keen bakers and bread lovers. It has a viewing window and an internal oven light that makes it easy to keep an eye on baking progress. There's also an optional, round bread making pan for creating round loaves and sweet breads. The combination of black metal, stainless steel and glass, gives the BM450 a distinctive stylish look

How to Use a Pressure Cooker by David Venable

Probably the number one reason that people don't pressure cook is because they're afraid of pressure cookers. But today's electric, digital pressure cookers, are nothing like the pressure cookers that our moms and grandmothers used. The new digital electric models are super safe. Loaded with safety back-ups, they're incredibly easy to clean and they don't make a mess in your kitchen. So, how does a pressure cooker work? It's really quite simple. It allows steam to build up inside the pressure cooker, and cook the food more quickly. It also takes all the spices and all the ingredients you put inside and force it into the food, so every single bite is not only fork tender, but also incredibly flavorful. Now today, we're going to be making my pressure cooker beef and rice. And this recipe can be found under David's Recipes on QVC.com.

What we're first going to do is set the browning feature. What's important to know about a pressure cooker is that this works and behaves just like a skillet before it turns into a pressure cooker. I can actually brown the stewing beef. One of the nice things about using a pressure cooker is that you can use a lesser cut of meat. Now my recipe calls for stewing beef and if you prepare this traditionally, it can be really tough and stringy, but when you cook it under pressure, it becomes fork tender and really flavorful.

While it's important to add some water to a pressure cooker, you don't have to add a lot of water because remember that the foods that you're cooking will release some of their own natural juices. But it is always a good idea to add liquid like a zesty tomato juice. If your recipe calls for vegetables in the pressure cooker, remember that vegetables do not need to cook very long and some don't belong in the pressure cooker at all. Softer vegetables like asparagus and green beans should never go in the pressure cooker because they'll only turn to mush. The rest of your vegetables should only be cooked a few minutes. Probably no more than fifteen minutes maximum. Now if you don't have fresh vegetables on hand, you can use frozen.

It's important to remember if you're using the frozen, you need to allow a little extra cooking time and add a little less liquid because those frozen vegetables will give off more water. Let's talk more about safety. These digital, electric pressure cookers have many back-up safety features. In fact, there's no way to open this lid until I release the pressure. That process is very easily done, just by flipping one switch. The next step is to cook the rice. And rice will cook incredibly fast in the pressure cooker and we're going to use left-over liquids to make sure that it cooks beautifully and that it absorbs all that flavor. Another good idea, is to add a little cooking oil. This also will help keep that starch down and make sure that the rice doesn't foam. The best thing to remember while cooking rice is the ratio, one cup of rice to one and a quarter cup of water.

It's also important to remember that when you are finished with the cooking cycles, let the pressure cooker release naturally so you don't get any foaming in the valves and it all comes out beautifully and clean. So, with a little pre-planning and prep work, you'll be safely pressure cooking in no time. And once you learn these simple tricks, your food will come out quickly and the flavor will be fantastic.

Discover ActiFry, automatic deep fryers/ stir-fryers, an Innovative Kitchen Appliance by T-fal

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Chef Ming Tsai uses T-fal ActiFry to make Larb

Philips Airfryer Avance XL Zwart

Philips Airfryer

The Philips Airfryer Recipe : Roast chicken & Potatoes. 

Cook with little or no oil See how some of Australia's favourite meals cooked to perfection with little or no oil thanks to the revolutionary Philips Airfryer. Enjoy great tastes with up to 80% less fat.

Why Chefs Love Pressure Cookers

We at America's Test Kitchen were curious about how professional chefs use pressure cookers in their restaurants and/or homes. Their answers were inspiring.

Our new cookbook, Pressure Cooker Perfection, brings you 100+ bulletproof recipes supercharged with flavor: http://amzn.to/Uqkz5a

America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
http://www.americastestkitchen.com

More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
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