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.
Ever stick a fish in a blender?
Mary Berry’s 1970s Cooking Segments
Watch How to Make Your Own Sprinkles
Give Leftover Pasta a Second, More Flavorful Life
A Bright Purple Game-Changing Dip
Is This How You Solve Seafood Fraud?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)