I didn't know to mix my gel w/sugar so ended up w/lumps in my cherry pie filling, I mixed it as best I could, will this effect the taste/consistency?
366227
Should not affect taste ... not sure about consistency since you did not indicate proportions. In typical apple pie you mix 1-2 Tablesp jel with 1/2 your sugar before combining everything. For berry pie smash about 1/4 of the fruit, add the other 3/4, sprinkle with 1/2 the sugar and set aside for 30 min to create liquid. Combine 3-5Tablesp jel with the rest of the sugar. At the end combine everything and pour into baked and cooled crust...Chill until ready to serve. Top with whipped cream if desired. These are guidelines...If you like a stiffer filling use the higher amount of jel...if you want it barely thickened then use less. Hope this helps.
2040429
It didn't. A google search yields plenty of creations though. I faked one with fresh watermelon, limeade concentrate, and fresh mint from the garden. Purée and added sugar to taste. Have fun.
1350630
I just made a Pecan Pie using Maple syrup and by unanimous vote it was the best pie we'd ever eaten. I used a cup of maple syrup and a tablespoon of molasses (I used grade A syrup in that recipe). If you used the grade B you wouldn't need to add molasses for more flavor. Try it! You'll like it!
1993073
You may try a heat gun carefully ,to much and it will bubble. I have never had a problem of this kind before. Why it happened is a mystery. If you mixed it well this should have not happened. The one way it may have happened is the parts were not equal,sometimes it may look equal but is not. I like to role to equal ball sizes as close of diameter as possible :-)
764488
I only used it as a filling between layers on a cake and when you do that, you do not cook it. I probably wouldn't use it to make a pie, but instead would use Comstock pie filling or any other specifically named "pie filling" that typically comes in a can at your local grocery store. Most pies made with pie filling need to be baked, unless it is a cream pie, i.e: chocolate cream, lemon
1182314
Hi Gary, I don't see why not. You can use the Hoosier Clear Jel for pie fillings, I've used it for jams and BB-Q sauces and then canned it with beautiful results. The only advice I will give you is to make a little "slurry" before adding it to your stew. It just blends up so nicely this way. Hope that helps! I love all the Hoosier items I've ordered so far so I feel obligated to help others! &lt;grins&gt;
138692
You should never add the vanilla until after cooking anyway! Sounds as if you lot a little too much liquid in the mix. You might want to beat three or four egg whites until stiff and fold into your mixture - that may just stiffen it up. I also use minure tapioca for thickening most of my fruit pies.
743381
It all depends on the recipe, I have made several gallons of apple pie filling and it took very little Clear jel. I will be able to make many more batches canning fruit with the 1.5# of Hoosier Farm Jel. I love it, but be cafeful, it can get messy because of the texture of the powder.
2116480
When that happened to me I discovered I left the machine off too long between batches. But it could be a coupe things. If you are trying to enjoy the cone right after you make it the machine has a chance to cool down too much. You may be putting too much sugar so it doesn't have room to spin, just melt. Also I had a bad turn out with the green apple flavor overall, no matter what I did it just burned, so it could also be the sugars fault. Check out a couple youtube videos. don't give up! Hope I helped :)
2271155
Hi, Diane! Sanding sugar is finer granules. Sparkling sugar is bigger and shinier. I hope that helps. You are correct -- this is what you would put on top of pastries so it doesn't dissolve. I've used them on mini pie pops and they turned out fabulous! Happy baking. :-)
1743405
As others have posted, yes it is cornstarch that has been modified so that it can thicken without the heating process which makes it good for making pies. They do set up much better than standard cornstarch or tapioca which is commonly used to thicken pies with .However the instant is not recommended for canning pie filling because it is not as heat stable and it can loosen after the processing time, Making for a runnier pie filling. I made the mistake of using instant first and the results were very different than when I used the regular clear gel-As far as canning the pie filling is concerned. Instant is great for making pie filling to use immediately but not preserving.... As others have posted, yes it is cornstarch that has been modified so that it can thicken without the heating process which makes it good for making pies. They do set up much better than standard cornstarch or tapioca which is commonly used to thicken pies with .However the instant is not recommended for canning pie filling because it is not as heat stable and it can loosen after the processing time, Making for a runnier pie filling. I made the mistake of using instant first and the results were very different than when I used the regular clear gel-As far as canning the pie filling is... » Read More As others have posted, yes it is cornstarch that has been modified so that it can thicken without the heating process which makes it good for making pies. They do set up much better than standard cornstarch or tapioca which is commonly used to thicken pies with .However the instant is not recommended for canning pie filling because it is not as heat stable and it can loosen after the processing time, Making for a runnier pie filling. I made the mistake of using instant first and the results were very different than when I used the regular clear gel-As far as canning the pie filling is concerned. Instant is great for making pie filling to use immediately but not preserving.... « Show Less
201705
I make a cherry cobbler with 1 tbs. of red hot candy. Instead of a crust we make either cinnamon rolls or rolled-up buttered pie pasty with cinnamon-sugar sprinkle on the buttered side. I'm sure it would turn out ok with store bought products instead of homemade. My family has been using this brand since the early 50's.
2040428
It didn't. A google search yields plenty of creations though. I faked one with fresh watermelon, limeade concentrate, and fresh mint from the garden. Pure and added sugar to taste. Have fun.
676647
I would suggest using the Xikar solution. The gel inside might not react the same way with distilled water as it does with the Xikar Propolene Glycol solution. Just my opinion.
2187010
I use this mold for the hard crack stage. It has warped some and doesn't lay flat until heated up by a new batch again. As it cools, it warps again. That said, it does not affect the candy. It still comes out in the correct shapes.
1778328
YES !!! I have used Raspberry emulsion , Toffee, Bavarian cream , mint , Mango and peppermint. Works well , add gradually and if you think it's too watery add some confectioners sugar :)
771837
Make sure the liner is completly dry first. I use the powder all the time with mine. I've used this stuff for years and it lasts for at least six months at a time for me, sometimes longer. Don't forget, it will taste funny at first. What I've been doing is gargle with sugar water afterwards (once the liner is dry). The funny taste doesn't last long.