{PDF} the Best 50 Fudge Recipes Kindle

Total Page:16

File Type:pdf, Size:1020Kb

{PDF} the Best 50 Fudge Recipes Kindle THE BEST 50 FUDGE RECIPES PDF, EPUB, EBOOK Marcia Kriner | 80 pages | 01 May 2004 | Bristol Publishing Enterprises Inc.,U.S. | 9781558672901 | English | San Leandro, CA, United States The Best 50 Fudge Recipes PDF Book Confectioners' sugar, cocoa, butter, milk and vanilla are cooked in a double boiler, then beaten like mad and spread in a pan to cool into fudgey gloriousness. More Fudge Recipes. This dark chocolate fudge has mini marshmallows in it for a sweet creamy taste and texture. Fast Food. Bed Bath and Beyond often has them, and you can also get them at the dollar tree early in teh season. I just want a nice chewy peanut butter fudge. It sets perfectly every time! By Kiwisoutback. Coconut Fudge Rating: Unrated. Overview Here is a new collection of mouth-watering recipes for this classic American candy! I have never made fudge Caramel Chocolate Fudge. I'd like the peanut butter one and the butterscotch recipe looks great. Now I have to go make some fudge. I really like creamsicles, so would probably like this. Still tastes great though. Do you love Fudge as much as I do? Oh, my, what a gold mine of fudge recipes! Uh-oh, it looks like your Internet Explorer is out of date. Harry Potter Butterbeer Fudge. By Angela. This uses real peanut butter, not peanut butter chips. Cherries and Chocolate Fudge. By Barbara Badder. By Betty from Ohio. By Debby. By Amanda Brown. What is great about fudge is that you can freeze it and use later. I love this recipe because it is fool proof. Oh yummy, I love fudge, if only I could have a piece now. Great lens - I love fudge! The only difference is the time you save making each batch. Considered as the world's number one super This is a terrific lens with great fudge recipes. Nice for holidays. By Tina McKellar Musial. By Adriander. So I like to get a head start. Penuche Fudge Rating: Unrated. Baked Goods. Pumpkin Pie Fudge. Caramel Apple Pie Fudge. The Best 50 Fudge Recipes Writer I'd like the peanut butter one and the butterscotch recipe looks great. Easy-to-make-and-tastes-amazing fudge, but that's a pretty long title so we just call it 3-Minute Fudge. Easy Red Velvet Fudge. Peanut butter. Five-Minute Fudge Wreath. Try these recipes! Add to Wishlist. Thanks for putting so many on here. My mother would probably love the maple walnut too - I'll have to make some for her soon. Instructions Spray an 8 or 9-inch square pan with cooking oil, then line with parchment paper, extending paper over edges of pan. Thank you for sharing it. Enabling JavaScript in your browser will allow you to experience all the features of our site. It's become a tradition for me to send a big tin of assorted homemade fudge to family and friends, and my new invention of "root beer float" fudge was a big hit last year. And very tempting, I think I will try made some fudge! Prep Time 15 mins. By redsanurse. Share 0 Tweet Pin A platter was brought to a cookie trade and was gone quickly! I have had this recipe for years; it makes an especially creamy fudge. By Rachel Thomas. Uh-oh, it looks like your Internet Explorer is out of date. This old-fashioned style of peanut butter fudge is not that easy to find out there. Thanks for sharing my pretzel fudge! I am so happy that you included it in your lens. What a great selection of fudge. I double the recipe and put in a glass baking dish 9x13 inches. Breakfast Foods. Get the recipe on Oh My Sugar High. Thank you! Yes indeed we are big fans of fudge. Thanks for sharing! Going to try again with medium heat which is what the recipe says and not medium high heat like I did this time. By Jill Spencer. Chocolate Orange Fudge Rating: Unrated. If you need a taste tester, my son or myself are available free of charge. Click here for instructions on how to enable JavaScript in your browser. She makes the most amazing Christmas dessert plate on the planet. One of my favorite things to get in my Christmas stocking is Andes mints. Jam-packed with nutrients and antioxidants, and also low in sugar, the acai berry is the quintessential Thanks for including mine in your roundup. Peppermint Swirl Fudge. Brown Sugar Candy Rating: Unrated. Wow these all look so good! The Best 50 Fudge Recipes Reviews Okay, fabulous fudge recipes, well-presented and some of which were your own originals. Servings: Mmm Mmm all my favorite tastes in one. With the holidays being so frantic, being able to put together this tasty coconut pecan fudge in just minutes is a perfect choice. Chocolate Orange Fudge Rating: Unrated. I'm glad you got a kick out of it!!! Fat Free sugar free pudding mix is the secret ingredient for this fool proof easy pistachio fudge. By Kiwisoutback. Considered as the world's number one super food, Acai Berry is one of the most healthy antioxidants and best tasting fruits on the planet. I had to knead it to get out to come back together. Photo by Nicole Parker on Unsplash. It's pretty simple and does not take an expert to make it; because of this many people make variations to this recipe!! Orange Cranberry Pistachio Fudge. Bourbon Bacon Chocolate Fudge. Peppermint Bark Fudge. Author Melissa Petitto, RD, presents over 55 healthy and delicious recipes—accompanied by gorgeous color photography—that By Debby. World Cuisine. Click here for instructions on how to enable JavaScript in your browser. By Betty from Ohio. Chill for 2 hours, then remove from pan by lifting the parchment paper. Yes indeed we are big fans of fudge. Peppermint Mocha Fudge. Angel blessings. The Best 50 Fudge Recipes Read Online Easy Red Velvet Fudge. Gumdrop Fudge. Ice Cream. I take a more modern approach to making candy and, if followed properly, the resulting texture is just as creamy and they taste just as wonderful as those made in the past. I'd like the peanut butter one and the butterscotch recipe looks great. By Jennifer Johnson. Thanks for sharing! Never-Fail Fudge Rating: Unrated. By Adriander. All of these recipes look delicious! By Tarragon. Cut into 20 squares and serve! I never knew it was so easy! Photo by Nicole Parker on Unsplash. Red Velvet Fudge. My daughter Jess is a vegan and I tinkered with my fudge recipe last year to come up with a very tasty Vegan peanut butter fudge for her. I will definitely have to give it a try. Grain Dishes. Footer Looking for something? The only difference is the time you save making each batch. Chocolate Cherry Fudge. I've never had peppermint cream fudge. These items cannot be republished or used without prior written permission. Vanilla Bean Fudge. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. I like fudge in small doses as I do tend to find it a bit sweet. Peppermint Crunch Fudge. https://files8.webydo.com/9583484/UploadedFiles/31FAF364-4F8B-A6B2-7143-6CC53B62FF25.pdf https://cdn.starwebserver.se/shops/mimmilundqvistmm/files/gates-of-the-citadel-chapter-pack-183.pdf https://cdn.starwebserver.se/shops/aaronhermanssoniv/files/thaksin-872.pdf https://files8.webydo.com/9583824/UploadedFiles/EC3B9097-832D-C751-9647-481B5D6FCFF2.pdf https://files8.webydo.com/9582934/UploadedFiles/7F4C7118-9305-4E0B-D00D-591862EED31F.pdf.
Recommended publications
  • Edible Glass
    Edible Glass Edible Glass By Josh Pomeroy Abstract Students learn the principles of edible glass by making a supersaturated sugar solution. Equipment 1. Hot plate 2. Heavy pot with lid 3. Water 4. Thermometer 5. Watch or Clock with seconds place 6. Balance or scale 7. Oven mitts 8. Hot pad 9. 2 cups sugar 10. ¾ cup light corn syrup 11. 1 tablespoon unsalted butter 12. Plate 13. Long wooden spoon 14. Drinking Glass 15. Food Coloring 16. Flavoring 17. Cookie Sheet greased with vegetable oil 18. Sturdy Toothpicks 19. Aluminum Foil Grade Level This activity is suitable for Late Elementary, Middle and High School Students. State Standards Met. Standard 1 – Analysis, Inquiry, and Design Standard 4 – Physical Setting and Living Environment Standard 7 – Interdisciplinary Problem Solving Introduction The goal of the following lab is to provide an interesting experiment which students of many different levels can perform, and to provide information to present the experiment from several different perspectives. The lab will begin with an introduction to common sugars and will include some discussion of temperature and thermometry, some basic thermodynamics, and the experimental procedure to make the candy glass. Finally I have provided some sample questions to encourage thought and to further develop an understanding of how one uses measurements to determine science. Sugars – From Glucose to Cellulose Glucose? Cellulose? Huh? You may never have heard of these names before, but they are all around you and in the food you eat. Glucose is the simplest type of sugar, the fuel your cells burn to give you energy.
    [Show full text]
  • Mini Train Pan 2105-4499
    Instructions for Circus Train Baking & Decorating You will need Wilton Decorating Tips 3 and 16; Wilton Icing Colors in No-Taste Red, Lemon Yellow, Royal Blue. Small Derby Clowns Set. We suggest you tint all icings at one time, while cakes cool. Refrigerate Mini Train Cakes icing in covered containers until ready to use. Decorate in Numerical Order 1. Ice sides of cake and background areas smooth in white icing. PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN. 2. Using tip 3 and yellow icing, outline the two small wheels and top of IN ADDITION, to decorate cakes you will need: smokestack. Cover large wheel with zigzags. Pipe in dot for bell. • Wilton Decorating Bags and Couplers or Parchment Triangles 3. Using tip 3 and red icing, add dot centers to wheels. • Tips 3, 16 4. Using tip 16 and white icing, cover front band of engine with stars. • Wilton Icing Colors in No-Taste Red, Lemon Yellow, Royal Blue 5. Using tip 16 and red icing, cover engine with stars. • Wilton Small Derby Clowns Set, Wilton Light Cocoa Candy Melts®*, 6. Using tip 3 and blue icing, outline cowcatcher, top of smokestacks and axle. chocolate sandwich cookie, candy wafer, gum 7. Using tip 3 and yellow icing, add bead bottom border. drops, mini candy-coated chocolate dots, round 8. Insert clown head. jelly candy discs, hollow center hard candy, mini 1. 2. 8. jawbreakers, licorice sticks 2. • One 2-layer cake mix (for 12 to 14 mini cakes), favorite crisped rice cereal recipe, favorite brownie recipe • Cake Board, Fanci-Foil Wrap or serving tray • Wilton Buttercream Icing (recipe included).
    [Show full text]
  • Confections of a Victorian Lady
    C torian Lady o By Suszanne Perfect Originally published in 1982 by New nf England Press Neither this book nor any parts within may be reproduced in any form, stored ec in any format, or transmitted in any way, or by any means—electronic, mechanical, photocopy, recording, or ti otherwise—without the prior written permission of the publisher except as provided by United States copyright o law. Published on behalf of The Governor’s ns Mansion, LLC by bent spoon Media, LLC 19595 Waterford Place, Shorewood, MN, 55331 of [email protected] Phone: (925) 588-1983 a www.thegovernorsmansion.org V ic Contents Introduction .............................................................. 5 FRUIT ...................................................................... 8 NUTS ...................................................................... 13 TAFFY & FONDANT............................................ 18 Caramels and Creams ............................................. 27 FUDGES ................................................................ 32 Misc ........................................................................ 37 INDEX .................................................................... 47 Introduction FRUIT Candied Apricots Soak a pound of apricots for 2–3 hours, no longer. Then drain thoroughly. Take 2 cups of sugar and a cup of water and boil until it threads. Add apricots and cook slowly until almost all the juice is absorbed. Remove from fire, shape and roll in granulated sugar. Candied Cherries Use the best Morellos for this purpose. Weigh the cherries, stone them, and sprinkle half their weight in sugar. Let stand overnight in the ice chest. In the morning remove the cherries, pour off all liquid into preserving kettle. Let boil for half an hour. Divide the fruit into small amounts and cook each amount in syrup for 20 minutes. Remove all fruit from syrup and cook it until it is thick and ropy. Spread cherries on baking sheets, cover with cheesecloth, and place in the sun.
    [Show full text]
  • WO 2017/112783 Al 29 June 2017 (29.06.2017) W P O P C T
    (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2017/112783 Al 29 June 2017 (29.06.2017) W P O P C T (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every A61K 36/45 (2006.01) A23L 33/10 (201 6.01) kind of national protection available): AE, AG, AL, AM, A23L 19/00 (201 6.01) A61K 36/00 (2006.01) AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, A23L 33/00 (201 6.01) BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (21) International Application Number: HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KH, KN, PCT/US2016/068053 KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, (22) International Filing Date: MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, 2 1 December 2016 (21 .12.2016) NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, (25) Filing Language: English TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, (26) Publication Language: English ZA, ZM, ZW. (30) Priority Data: (84) Designated States (unless otherwise indicated, for every 62/387,3 11 23 December 201 5 (23. 12.2015) US kind of regional protection available): ARIPO (BW, GH, 62/339,584 20 May 2016 (20.05.2016) US GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, (71) Applicant: OCEAN SPRAY CRANBERRIES, INC.
    [Show full text]
  • SIMPLY GLUTEN FREE Magazine CREEPY, CRAWLY, HALLOWEEN FAVORITES!
    SIMPLY GLUTEN FREE magazine CREEPY, CRAWLY, HALLOWEEN FAVORITES! 25+ RECIPES, DIY PROJECTS, CUPCAKE FUN, & SAFE GF CANDY LIST Contents A Note from Carol Cocktails & Drinks Lychee Eyeballs Lychee Martini Swamp Punch Black Widow Cocktail Spooky Creamy Treat Swampy Floor Bloody Frankenstein Witch’s Brew Bloody Beer Brain Hemorrhage Quick Bites & Party Appetizers Spider Cheese Ball Spider Web Hummus Spider Deviled Eggs Bat Wings Bloodshot Eyeball Wasabi Deviled Eggs Easy Pumpkin Soup Graveyard Dip Creepy Coleslaw Twice-Baked Mummy Potatoes Worms & Eyeballs Sweet Treats Bloody Surprise Cupcakes Pumpkin Cheese Cakes in a Jar Vegan Pumpkin Cupcakes Vampire Eyeball Cookies Frozen Banana Mummies Pumpkin Pancakes with Cinnamon Syrup Cupcake Fun (Decorating Ideas) Candy Corn Cupcakes Mummy Cupcakes Spider Web Cupcakes Copyright© 2007 – 2015 Edgewater Park Media Inc. "Simply Gluten Free" Scaredy Cat Cupcakes ALL RIGHTS RESERVED. Printed in the USA. DIY Projects Any unauthorized copying, translation, duplication, importation or distribution, in whole or in part, Spooky Punch Bowl by any means, including digital and electronic copying, storage or transmission, is a violation of Halloween Lanterns applicable laws. This book is organized into a convenient resource which contains previously published recipes by Safe GF Halloween Candy List the writers of Simply Gluten Free magazine as well as recipes from Carol Kicinski’s website, www.simplygluten-free.com. Freaky food & frightening fun Halloween is no time to be subtle! It's the one time where it is entirely appropriate to go over the top and to incorporate creepy, spooky, gruesome, and gross into pretty much everything! And when I say everything, I'm not just talking about decorations and decor.
    [Show full text]
  • Chewy Confections
    [Confections] Vol. 14 No. 9 September 2004 ww Chewy Confections By Peter Dea, Contributing Editor Gumdrops and lemon drops -- although both are candies, a gumdrop eats differently than a lemon drop. While you may chew on the former, you probably wouldn't the latter. Part of picking candy is based on how interactive you want it to be. That is -- at least for this discussion -- do you want to chew it? When it comes to satisfying our need for a bite-sized sweet treat that also fulfills our desire to chew, it's chewy confections that meet these requirements. Excluding chewing gums, the most common chewy confections include jellies, caramels and nougats, and taffies. Within these groups lie a wide variety of shapes, flavors, textures and sizes. In addition to their broad appeal as traditional confections, chewy treats also find popularity in additional segments as a delivery means for vitamins, minerals and other nutraceutical ingredients. And with the current trend of low-carb lifestyles, sugar-free chewy confections are enjoying new interest. The technology for producing these sweet treats has existed for a long time. But, to implement the knowledge for new applications, it's beneficial to have a good understanding of the basic formulae and processes for each type. Back to basics According to Henry Nonaka, senior technical sales support manager, Corn Products International, Bedford Park, IL: "Combinations of three sweeteners -- sucrose, 42 DE, and 63 DE corn syrups -- are the basis for about every cooked confectionery product. To a lesser extent, high-maltose and high-fructose corn syrups (HFCS) can be used." In combination with moisture content, confectioners vary the amounts of these ingredients to begin creating candies with different textures and eating characteristics.
    [Show full text]
  • Food for Thought – Food “Aah! Think of Playing 7-Letter Bingos About FOOD, Yum!”– See Also Food for Thought – Drink Compiled by Jacob Cohen, Asheville Scrabble Club
    Food for Thought – Food “Aah! Think of playing 7-letter bingos about FOOD, Yum!”– See also Food for Thought – Drink compiled by Jacob Cohen, Asheville Scrabble Club A 7s ABALONE AABELNO edible shellfish [n -S] ABROSIA AABIORS fasting from food [n -S] ACERBER ABCEERR ACERB, sour (sharp or biting to taste) [adj] ACERBIC ABCCEIR acerb (sour (sharp or biting to taste)) [adj] ACETIFY ACEFITY to convert into vinegar [v -FIED, -ING, -FIES] ACETOSE ACEEOST acetous (tasting like vinegar) [adj] ACETOUS ACEOSTU tasting like vinegar [adj] ACHENES ACEEHNS ACHENE, type of fruit [n] ACRIDER ACDEIRR ACRID, sharp and harsh to taste or smell [adj] ACRIDLY ACDILRY in acrid (sharp and harsh to taste or smell) manner [adv] ADSUKIS ADIKSSU ADSUKI, adzuki (edible seed of Asian plant) [n] ADZUKIS ADIKSUZ ADZUKI, edible seed of Asian plant [n] AGAPEIC AACEGIP AGAPE, communal meal of fellowship [adj] AGOROTH AGHOORT AGORA, marketplace in ancient Greece [n] AJOWANS AAJNOSW AJOWAN, fruit of Egyptian plant [n] ALBUMEN ABELMNU white of egg [n -S] ALFREDO ADEFLOR served with white cheese sauce [adj] ALIMENT AEILMNT to nourish (to sustain with food) [v -ED, -ING, -S] ALLIUMS AILLMSU ALLIUM, bulbous herb [n] ALMONDS ADLMNOS ALMOND, edible nut of small tree [n] ALMONDY ADLMNOY ALMOND, edible nut of small tree [adj] ANCHOVY ACHNOVY small food fish [n -VIES] ANISEED ADEEINS seed of anise used as flavoring [n -S] ANOREXY AENORXY anorexia (loss of appetite) [n -XIES] APRICOT ACIOPRT edible fruit [n -S] ARROCES ACEORRS ARROZ, rice [n] ARROZES AEORRSZ ARROZ, rice [n] ARUGOLA
    [Show full text]
  • You Can Eat Crystal and Glass??
    You Can Eat Crystal and Glass?? The same, but different: These two lollipops look and feel very different. Why are they so different if they’re made out of the same stuff - sugar? It has to do with how they are made. The rock candy on the right slowly formed crystals from sugar dissolved in water. The sugar molecules are in an organized pattern. The lollipop on the left was made from sugar solution heated to about 300 °F. It cooled so quickly from the liquid that there was no time for crystals to form, and the sugar molecules are all jumbled up. A solid material without crystals is called amorphous, or glass, and one with crystals is called crystalline. Which lollipop is glass, and which is crystalline? In these activities, you will explore the differences between amorphous and crystalline materials by making edible glass and crystals. Activity: Edible Glass Time: 45 minutes. Parents, please supervise children. Materials: • 1 ½ cups sugar • Saucepan • ¾ cup water • Large wooden or plastic spoon • ½ cup light corn syrup • Measuring cup • 1 tsp. extract or oil flavoring • Candy thermometer • Food coloring • Baking sheet • Confectioner’s sugar What to do: • Spread a layer of confectioner’s sugar onto the baking sheet. • Mix water, sugar and corn syrup in the saucepan on medium heat until the sugar is dissolved. • Boil on medium heat, checking the temperature every so often until the mixture reaches 300 °F. This will take several minutes. Be very careful with the hot sugar solution. • Remove from heat. Mix in flavoring and food coloring. • Pour onto the baking sheet.
    [Show full text]
  • Syrup and Candy Recipes
    Sugar and Candy Recipes for Feeding Bees Feeding bees can quickly become confusing, especially for the new beekeeper. This chart will help you easily mix the desired quantity and ratio of syrup. Keep in mind that you will end up with slightly more syrup than the amount of water used (fortunately you can place any extra in the fridge for a few days). Enjoy! Sugar Syrup Sugar Candy To make: Heat desired amount of water until This is the preferred food for supplementary almost boiling. Do not boil water. Remove from feeding beginning in late February - early March. heat and stir in sugar. Allow to cool and feed to It is concentrated and has its own water supply. bees. Boiling water will result in a crystallized This is one time where you DO boil the sugar and solution. water together. Bring 2 cups water and 5 pounds (10 cups) of 1:1 Syrup white granulated sugar to a boil at 234ºF (soft 1:1, or One-to-One syrup can be used for ball stage) and cook for 30 seconds. supplemental spring feeding and to encourage the Cool to 180ºF. (putting pot into sink full of drawing of comb. water will speed this up!) 1-part (by weight) sugar 1-part (by weight) water Then stir vigorously. Pour into a mold made of cardboard or a 1:1 sugar syrup (used in Spring) container lined with waxed paper or butcher’s 4 cups of sugar to 4 cups (2 pints) water paper. The candy will harden as it cools in 2-3 10 cups of sugar to 10 cups (5 pints) water hours.
    [Show full text]
  • The Game Candy Land Has a Gumdrop Pass and Gumdrop Mountain
    The Game Candy Land Has A Gumdrop Pass And Gumdrop Mountain Observed on February 15th, National Gumdrop Day recognizes a favorite candy of many; the gumdrop! Gumdrops are a tasty, colorful, chewy candy that is made with gelatin and then coated with sugar. They come in a variety of flavors and can either be fruity or spicy. These little candy treats make terrific embellishments for decorating gingerbread houses and other baked goods. Credit for the modern gumdrop invention goes to chemist and candy manufacturer Percy S. Truesdell. According to articles after his death in 1948, Truesdell took the once hard, poorly flavored glob of sugar and turned it into the smooth, chewy delight we enjoy today. While at the University of Ohio, the chemist altered the consistency of the of the candy by experimenting with the amount of starch used. He later worked for the Snyder-Chafee Company until 1915. In 1916, Truesdell founded and incorporated the P.S. Truesdell Candy Manufacturing Company. At his death, he became known as the Gumdrop King. Candy became widely available only 130 years ago. Until then, people would make their own fudge or caramel at home. Candy accounts for only 6% of the added sugar in the American diet. Soft drinks and juice account for 46%. The classic board game, Candy Land, features both a Gumdrop Pass and a Gumdrop Mountain. About 65 percent of American candy brands have been around for more than 50 years. Gumdrops, a fruit or spice flavored sugar coated gelatin candy, usually conical in shape. Other shapes and flavors; Orange slices, Licorice Babies, and Spearmint Leaves.
    [Show full text]
  • (12) Patent Application Publication (10) Pub. No.: US 2009/0004248 A1 Bunick Et Al
    US 20090004248A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2009/0004248 A1 Bunick et al. (43) Pub. Date: Jan. 1, 2009 (54) DUAL PORTION DOSAGE LOZENGE FORM Related U.S. Application Data (60) Provisional application No. 60/947,004, filed on Jun. (76) Inventors: Frank Bunick, Randolph, NJ (US); 29, 2007. Joseph Luber, Quakertown, PA Publication Classification (US); Stephan G. Wiet, Morristown, NJ (US); Gerard P. (51) Int. Cl. McNally, Berwyn, PA (US); David A69/20 (2006.01) Wynn, Huntingdon Valley, PA (US) A6IR 9/28 (2006.01) A63L/485 (2006.01) (52) U.S. Cl. ......................................... 424/440: 514/289 Correspondence Address: PHILIP S. JOHNSON (57) ABSTRACT JOHNSON & JOHNSON The present invention relates to a dosage form including both ONE JOHNSON & JOHNSON PLAZA a disintegrative tablet portion and a hard candy portion, NEW BRUNSWICK, NJ 08933-7003 (US) wherein: (i) the disintegrative tablet portion comprises at least one pharmaceutically active agent, and (ii) the hard candy portion covers at least 20% of the surface of the disintegrative (21) Appl. No.: 12/143,916 tablet portion, and wherein the disintegration time of the hard candy portion is at least ten times longer than the disintegra (22) Filed: Jun. 23, 2008 tion time of the disintegrative tablet portion. US 2009/0004248 A1 Jan. 1, 2009 DUAL PORTION DOSAGE LOZENGE FORM rated by reference. As used herein, all percentages are by weight unless otherwise specified. CROSS REFERENCE TO RELATED APPLICATION Disintegrative Tablet Portion 0008. The dosage form of the present invention includes a 0001. This application claims priority to prior U.S.
    [Show full text]
  • Cornell Maple Bulletin 208: Molded Sugar Candy
    Cornell Maple Bulletin 208 (2007) Molded Sugar Candy (Soft Sugar Candy) by STEPHEN CHILDS Adapted from C.O. Willits and C.H. Hill 1976. Maple Syrup Producers Manual. USDA Agriculture Handbook No. 134 and North American Maple Syrup Producers Manual, 2nd ed, 2006 Background Molded sugar candy is a popular maple value-added product. Approximately 7 ½ pounds (3.4 Kg) of molded sugar can be prepared from one gallon (4.4 liters) of maple syrup. Molded maple sugar contains nothing other than maple sugar with little or no free syrup, thus it is stiff and can be molded into a variety of shapes. The crystals in molded sugar are larger than in maple cream and can be sensed on the tongue, but they should not be so large as to have an unpleasant sandy or gritty texture. The temperature and humidity of the room where you make candy will affect the quality of the candy and repeatability of the process. Best results will occur at normal room temperature (68-72oF) and humidity in the 40-45% range. Dry days are best and rainy or humid days should be avoided. Syrup Grade Syrup Grade and Invert Sugar and Invert Molded sugar can be made from any of the top three grades of syrup with an invert sugar Sugar level between 0.5% and 1.5% with the ideal being about 1%. Lower levels of invert sugar in the syrup tend to produce large crystals that give the sugar a grainy texture. Lower levels also can cause problems because the syrup is more likely to crystallize in the pan as it is cooling before stirring.
    [Show full text]