I love watching you cook Candy. I learn so much. I'm from Mississippi. I have been watching you for years and it has been a pleasure and I have learned a lot especially on making candy. Keep up the good work and may God bless you, darling🍬
About 3 weeks ago I asked you if i could use your divinity recipe as a frosting/icing for a cake. You said that all I needed to do was to stop at the point I think that the consistency is jusr right. I'm sorry for bugging you again, but I know that you are the only person that will be able to answer my question. So, I am looking for a frosting/icing that dries up kind of a little crunchy or a crust. I've searched high and low and maybe your divinity recipe is the way to go. When I was a kid my cake was always crusty and crunchy. If i make the divinity and stop right when I know that it will be sreadable on a cake and it will render a crunchy result. I know that it fill probably be crunchy. Thank 💕 you so much for your help, from a fan that believes in you and your opinion 🥰😍😘😗😚😋❤🎉❤
Sounds like you need to use a 7 minute frosting. When it is first spread on the cake it is very smooth, but after a day or two it becomes kind of grainy and crusty. Click this link and it will take you to my Facebook page where I am making a Devil Food Cake with Seven Minute Frosting. I hope this helps. facebook.com/share/v/TrpCnDkVHFJe3m2T/?mibextid=oFDknk
@@southalabamacooking3980 I don't know but something that turns into divinity would get hard really fast, and spreading it would probably be the way to go. I waited for 2 days on a 7 minute frosting, and it never got a crunch or crust. I was just wondering on your thoughts on this. Maybe the divinity recipe is the best way to get that crust/crunchy frosting instead the other seven minute way. I'm just trying to get the right way to go about it. Is the 7 minute frosting sugar cooked way longer than recommended time, and does it get harder? Thank you, a lot of people have bsen also been trying to get at the heart of the recipe. Sorry for the long rant. Take care 🙂 ❤!
I just found your channel and love to watch.You girls are so genuine and kind.I think my husband will love this if i add some smoked kelbasa and good idea about the black beans! Ohh and the cornbread yes.
Oh my goodness, that looks scrumptious! I'm going to have to try that out in a month. I have to first get a cake made and out of the way, and this recipe for certain will be next. Yummy!
Oh my goodness, I think you have done it! When I was a little kid, my mother would make an icing/frosting for my Birthday Cake, and she would slather it on the cake, in nice swirls, and her icing/frosting would be hard and crusty on the outside and wonderful on the inside. You just can't imagine how I have searched high and low, for the recipe that my mother made. and you won't believe how many RU-vid cooks & bakers that I have asked the question about how to replicate that icing/frosting recipe that I have asked about, all to no avail. No one that I asked ever had an answer. Believe me, I explained that I was just after getting the recipe that would make the icing/frosting a little crunchy on the outside, but like I said, no one ever knew how to answer my question. Just by watching you do this divinity recipe, I feel certain that you have provided me with the answer to my woes. I just have a few more questions regarding this question of mine, and I think we'll have it cinched up. My mother never put nuts in the icing/frosting but like I said, it would dry hard and crunchy on the outside swirls of my cake. When do you think I should stop boiling the syrup, and start going forward with frosting it? It looks like, from what I saw from your work, that I could stop right when you were done with your divinity, just as long as I work fast when the divinity is done. When you were finished making your batch of divinity there, would you say that it was at a nice and easy texture to spread on a Birthday Cake? Or do you think I should stop a little earlier, depending on the texture you got. I'm fixing to get ready to make a Birthday Cake for my husband, and I really want to have a frosting like the one I asked you about. What do you recommend? Will I need to put cream of tartar to keep it from seizing up on me, or does the Karo syrup prevent that from happening? If you have any tips or suggestions I sure would be very, very thankful. I am so fortunate to have run into you, because now I am going to be going through your recipes with a fine toothed comb. Your the bomb for sure, and I have a weakness for sweets. Thank 💕 you so very much for helping me get the answer to that ever present question that has been on my mind for years now! Have a very blessed day and a huge thank you to your wisdom and expertise. I sure would be mighty thankful if there is any suggestion, comment, or additional idea, or info that I would need to know, in order to get it right, if you would please let me know. Again, tbank you, and best wishes to you and your family!🥰😘💖☺😋💖💯
@@southalabamacooking3980 I wanted to tell you that you are a very beautiful lady. My goodness, your hair is beautiful and you do not look your age. It's funny how you said that, that old macrame stuff is back again. Anyways, thank you for your guidance. I hope that I will be able to tell when the right time to stop stirring and start spreading the icing will be, but I'll give it a go and see how I do. Take care lovely lady!
@@lucyhogan8483 it depends on what frosting I am going to use with it. I like the buttermilk cake paired with caramel icing. I like to use the 1-2-3-4 cake for my coconut cake.
I live in Southern Indiana, Clarksville to be precise, and I just found several of these young trees along the edge of the woods by my apartment building!! I priced the three lobed leaves and the ovalish leaves both on it and got interested. I looked it up and went back to find the mitten shaped leaves, too. I scratched the trunk area with a fingernail and crushed a leaf to smell and they do smell quite spicy and good! I’m so excited about it! Cool!
Thank you for this. My mama is from Alabama and she made a similar recipe that I've been searching for. Your's isn’t exactly the same, but its the closest I've found. She added onions & sour cream to hers, and sometimes bell pepper. She called them stewed potatoes but i can't find them anywhere. Gonna give these a shot. They look so good.
Thank you for the helpful video. We just discovered wild black cherries on our property. Just to clarify, how many pint jars does 1 batch of 3.5cups of juice typically yield?
I cant believe you said Pot Licker. I havent heard that since before my dad passed away. Growing up mybdad and grandpanraised me here in Kansas and dad would call me pot licker. I havent thought about that in many years. Made me tear up.Thank you. Im gonna fix some turnip greens now.
