Karen, we learn from each other here at BBB 🥰

Good, I shall be delighted to hear the results,
Gemma

Hi Sandi,
Yes – see this recipe (https://www.biggerbolderbaking.com/homemade-buttermilk/).
I hope you enjoy this recipe,
Gemma

Hi Jean,
Black treacle, more like molasses but less bitter – I do know that a lighter one is found in some places – in Canada, lighter molasses is more like Gloden Syrup – but this is now for gingerbread recipes.
Gemma

Hi Jean,
Black treacle, more like molasses but less bitter – I do know that a lighter one is found in some places – in Canada, lighter molasses is more like Gloden Syrup – but this is now for gingerbread recipes.
Gemmma

☺️

Hi Suzan,
So very well done! I am delighted to hear this, thank you so much for taking the trouble to write this kind review,
Gemma

Hi Wendy,
See this article: https://www.biggerbolderbaking.com/make-baking-powder-baking-soda/.
Some desserts, think meringue, use whipped egg whites as a raising agent. Egg sponges too – like this one (https://www.biggerbolderbaking.com/homemade-ladyfingers/#wprm-recipe-container-18292).
I hope this is of help,
Gemma

Hi Jordan,
Rather oddly glycerin is often found in pharmacies as it is used for all sorts of things. It seems to have benefits for skin when applied topically – effectively it is hygroscopic- meaning that it retains moisture, and this is its use in fondant. It can be from animal or vegetable source and is know as a sugar alcohol – but it not alcoholic. It is carbohydrate – like sugar.
Gemma

Hi Jenny,
No – you melt the sugar at low temperature then increase it to simmer point. A candy thermometer helps but it is not strictly necessary – not a frantic bubbling, just a gentle simmer.
Let the butter melt and sugar dissolve and then bring to a simmer, then cook, stirring constantly with a whisk, so the butter and sugar don’t separate, until mixture turns dark amber, 15 – 20 minutes or 285ºF on a candy thermometer.
Gemma