October 2011 Weddings
sdose13
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Holiday caramels
I said a while ago that I would post the recipe for these, but I forgot until today.
Ingredients
1 cup sugar
3/4 cup dark Karo syrup
1/2 cup butter
1 cup heavy cream
1/2 tsp vanilla.
Directions
Butter sides of 2 qt. pan. Combine sugar, corn syrup, butter and 1/2 cup cream. Bring to boil over low hear, stirring constantly. Slowly stir in rest of cream; cook over low heat to medium ball stage (242 degrees). Stir constantly. Remove from heat; add vanilla. Pour into buttered 9 x 8 x 3 inch pan. Mark squares when partly cool. Cut when cold. Wrap in wax paper squares. store in tight container.
Ingredients
1 cup sugar
3/4 cup dark Karo syrup
1/2 cup butter
1 cup heavy cream
1/2 tsp vanilla.
Directions
Butter sides of 2 qt. pan. Combine sugar, corn syrup, butter and 1/2 cup cream. Bring to boil over low hear, stirring constantly. Slowly stir in rest of cream; cook over low heat to medium ball stage (242 degrees). Stir constantly. Remove from heat; add vanilla. Pour into buttered 9 x 8 x 3 inch pan. Mark squares when partly cool. Cut when cold. Wrap in wax paper squares. store in tight container.
