Why did my filling not get hard? It is still very runny? What did I do wrong? I am doing it now, hope you can help me please?
Monita is a Recipe Tester for Food52
It may have needed to bake longer. Even though you set your oven to the temp required, the oven may not have been at that temp - It may also set up as it cools so don;t despair yet. I wouldn't put it back into the oven unless it's been out less than 10 minutes. If so, then you could try baking it a bit longer
What I meant is that when I was reducing the syrup and sugar, it did not thicken, it is still runny, but it did reduce down to 1 cup, will it still work?
It wouldn't have gotten hard just thicker. If you reduced it and now you have 1 cup; then it should be ok
Please enter a valid email address.
Well played. You deserve a cookie.
A reason to season
Iconic Peugeot Peppermills in Stainless Steel
Recipes You Loved
Friday Find: Scrubby Swedish Sponges
A New Cookbook on Cast-Iron Skillet Cooking
Spotted! Summer Trends
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.