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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Achievable elevated desserts — laminated doughs, cakes, custards
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Achievable elevated desserts — laminated doughs, cakes, custards
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Line an 8" square pan with aluminum foil allowing edges to hang over sides. In heavy 3 quart saucepan combine butter, sugar, evaporated milk, and dry Jell-O powder. Bring to a boil, stirring constantly. Continue boiling the mixture for 5 minutes or until it reaches 234 degrees on a candy thermometer. Remove from heat and add white chips and marshmallow creme. Stir until chips are melted and marshmallow creme in completely mixed. Add vanilla and ground pecans, stirring well. Pour into foil lined pan and let cool until firm. Lift foil out of pan and cut into squares.