m (Robot: Changing Category:No Bake Dessert Recipes) |
m (→Ingredients: clean up, replaced: corn syrup → corn syrup) |
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* Syrup: |
* Syrup: |
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* 1 cup [[brown sugar]] |
* 1 cup [[brown sugar]] |
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− | * 1/2 cup [[ |
+ | * 1/2 cup [[corn syrup]] |
* 1/2 cup honey |
* 1/2 cup honey |
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* 1/2 cup [[water]] |
* 1/2 cup [[water]] |
Revision as of 22:25, 8 February 2011
Description
Ingredients
- 1 package egg roll wrappers (4 1/2 inches by 5 1/2 inches - each wrapper makes 2 bow ties)
- Syrup:
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/2 cup honey
- 1/2 cup water
- 4 - 6 cups oil for deep-frying, as needed
Directions
- Lay out a wrapper so that the longer (5 1/2 inch) sides are on the top and bottom, and the shorter (4 1/2 inch) sides on the left and right.
- Cut each egg roll wrapper from top to bottom into 4 equal pieces.
- Using a paring knife, cut a 1/2 inch slit in the center of each piece.
- Using 2 pieces, one laid on top of the other, make a knot like a bow tie.
- (Fold one end of the piece on top and thread it through the slit.
- Turn over, fold, and thread through the other way. Open the folded ends before deep-frying).
- Heat wok and add oil.
- Deep-fry the bow ties until golden brown, about 5 at a time.
- Drain on paper towels or a tempura rack if you have one.
- Boil the syrup ingredients in a pot on medium heat for about 5 minutes.
- Dip the bow ties into the boiling syrup (if the syrup isn't boiling the bow ties will be too sweet), and drain well.
- Set aside to harden. Serve cold.
- The bow ties can be stored in an air-tight container.